Fudgy Zucchini Brownies
- Level: Easy
- Yield: 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 244
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 46
- Sodium
- 172
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
Ingredients
Nonstick cooking spray, for the baking dish
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup dark chocolate chips
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons kosher salt
4 large eggs
1 cup whole wheat or all-purpose flour (see Cook's Note)
1 tablespoon pure vanilla extract
2 medium zucchini (about 1 pound), grated or spiralized and chopped (see Cook's Note)
1 cup chopped walnuts, optional
Directions
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Melt the butter in a large saucepan over low heat. Add 1/2 cup of the chocolate chips and cook, stirring with a rubber spatula, until the chocolate is melted; remove from the heat. Stir in the sugar, cocoa powder and salt until combined. Stir in the eggs and then the flour until fully combined. Fold in the vanilla, zucchini, remaining 1/2 cup chocolate chips and the walnuts, if using.
- Scrape the batter into the prepared baking dish. Bake until the brownies are glossy and firm, 30 to 35 minutes. Let the brownies cool to room temperature or until slightly warm, at least 30 minutes (they will get fudgier the longer they cool). Cut into 24 pieces. Serve immediately or store in an airtight container for up to 1 week.
Cook’s Note
This recipe works equally well with whole wheat or all-purpose flour. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) You can grate the zucchini using a food processor with the grating attachment or on the large holes of a box grater. Don’t worry about draining off excess liquid.