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Fudgy Dark Chocolate Zucchini Brownies with Sea Salt Flakes

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Velvety, dense, and fudgy brownies made with dark chocolate and zucchini, topped with crunchy sea salt flakes for a perfect balance of texture and flavor.

Ingredients

Scale
  • 6 oz (170g) dark chocolate, 70% cacao, chopped
  • 1/2 cup (115g) unsalted butter, softened (can substitute with coconut oil for dairy-free)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (95g) all-purpose flour (can substitute with almond flour or gluten-free blend)
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 medium zucchini (about 1 cup / 120g), finely grated and moisture squeezed out
  • 1 tsp sea salt flakes (for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch (23×23 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Grate the zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid sogginess.
  3. In a heatproof bowl over simmering water (double boiler), melt the chopped dark chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
  4. In a large bowl, whisk the granulated sugar and eggs until pale and fluffy, about 3-4 minutes with an electric mixer. Add the vanilla extract.
  5. Slowly pour the melted chocolate and butter mixture into the egg mixture while whisking gently to combine. The batter will be thick and glossy.
  6. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
  7. Gradually fold the dry ingredients into the chocolate batter using a spatula. Do not overmix; combine until no flour streaks remain.
  8. Fold in the grated zucchini until evenly distributed. The batter will be dense but moist.
  9. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle sea salt flakes evenly over the surface.
  10. Bake for 25-30 minutes. Start checking at 25 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
  11. Remove from oven and let cool completely on a wire rack before slicing. Use the parchment overhang to lift brownies out of the pan easily.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Use quality dark chocolate for best flavor. Fold batter gently to keep fudgy texture. Check brownies starting at 25 minutes to avoid overbaking. Sea salt flakes add a delightful crunch and enhance chocolate flavor. Can substitute zucchini with yellow squash or grated carrots for variation. For vegan version, use coconut oil and flax eggs. For gluten-free, substitute flour with almond or gluten-free blend.

Nutrition

Keywords: fudgy brownies, dark chocolate, zucchini brownies, sea salt flakes, easy dessert, healthy brownies, gluten-free option, vegan option

Find it online: https://platebelle.com/fudgy-dark-chocolate-zucchini-brownies-with-sea-salt-flakes-easy-recipe/