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https://homeiswheretheboatis.net/2020/07/27/incredibly-fudgy-zucchini-brownies/
Makes 16 brownies
Brownie Ingredients
1 1/2 cups zucchini (about one 8" fresh zucchini, washed, trimmed, cut into chunks, no need to peel)
3 tablespoons butter, melted
3 large eggs
1 teaspoon vanilla extract
3/4 cup sugar
2/3 cup unsweetened cocoa, Dutch-process or natural
1/2 teaspoon espresso powder, for enhanced chocolate flavor
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unbleached all-purpose flour
3/4 cup semisweet or bittersweet chocolate chips (I used dark chocolate chips)
Frosting Ingredients
3/4 cup semisweet or bittersweet chocolate chips (I used dark)
1/4 cup heavy cream or 3 tablespoons milk (I used 3 tablespoons Half and Half)
Optional: Flaky sea salt like Maldon or Fleur de Sel, for sprinkling on top of frosting
Directions:
Preheat oven to 350°F. Lightly grease a 9" square pan or line pan with parchment paper.
To make the brownies:
In medium bowl, whisk together sugar, cocoa powder, espresso powder, baking powder, salt, and flour; set aside.
Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.
Add dry ingredients to zucchini / egg mixture, and process briefly, just until well combined.
Add chocolate chips and pulse several times.
Pour the batter into the prepared pan.
Bake brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean,
or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter.
Remove the brownies from the oven, and allow them to cool completely before frosting.
To make frosting:
Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan.
Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.
Spread the frosting atop the brownies, sprinkle with flaky sea salt if desired.
Place brownies in the refrigerator for an hour or so, to set; then store at room temperature, covered, for several days.