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Double Chocolate Fudge Zucchini Brownies with Sea Salt Ganache

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Fudgy, rich brownies with hidden shredded zucchini for moisture, topped with a silky sea salt ganache. A perfect indulgent treat that sneaks in veggies without compromising flavor.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (grated and squeezed dry)
  • ⅓ cup unsweetened cocoa powder
  • 1 cup all-purpose flour (can swap for almond flour for gluten-free)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup semi-sweet chocolate chips
  • ⅓ cup heavy cream (for ganache)
  • ½ cup dark chocolate chips or chopped dark chocolate (70% cocoa preferred, for ganache)
  • Pinch of flaky sea salt (for sprinkling on ganache)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Grate about 1 ½ cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  3. In a large bowl, whisk together 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ½ teaspoon salt until smooth.
  4. In a separate bowl, whisk ¾ cup granulated sugar, ¼ cup brown sugar, and ½ cup melted unsalted butter until smooth. Add 2 large eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract.
  5. Slowly fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. The batter should be thick but moist.
  6. Gently stir in the squeezed zucchini and ½ cup semi-sweet chocolate chips.
  7. Pour the batter into the prepared pan and smooth the surface with an offset spatula or back of a spoon.
  8. Bake for 25-30 minutes, checking at 25 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. While baking, heat ⅓ cup heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over ½ cup chopped dark chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth and glossy.
  10. Cool brownies in the pan for about 15 minutes. Pour ganache evenly over warm brownies and sprinkle a pinch of flaky sea salt on top.
  11. Chill brownies in the refrigerator for 30 minutes to set the ganache. Use parchment overhang to lift brownies out, cut into squares, and serve.

Notes

Squeeze zucchini thoroughly to avoid soggy brownies. Use room temperature eggs for better batter texture. Do not overmix to keep brownies fudgy. Pour ganache on warm brownies for easy spreading. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. Frozen zucchini can be used if thawed and drained well.

Nutrition

Keywords: brownies, zucchini brownies, chocolate fudge brownies, sea salt ganache, healthy brownies, dessert, chocolate dessert, fudgy brownies

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