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Fudgy Brown Butter Zucchini Brownies Recipe with Dark Chocolate Ganache Swirl

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These fudgy brown butter zucchini brownies with a dark chocolate ganache swirl offer a rich, moist, and indulgent dessert with a secret veggie twist. The nutty brown butter and bittersweet ganache create a decadent treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (95g) all-purpose flour (or gluten-free flour blend for GF option)
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups shredded zucchini (about 1 medium), finely shredded and squeezed dry
  • 6 oz (170g) dark chocolate (70% cocoa recommended), chopped
  • 1/3 cup (80ml) heavy cream

Instructions

  1. Brown the butter: Place the unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then begins to foam and turn golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and pour into a mixing bowl to cool slightly.
  2. Prepare the zucchini: While the butter is browning, finely shred the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Mix sugars and eggs: Add granulated and brown sugar to the browned butter and whisk until combined. Beat in the eggs one at a time, followed by the vanilla extract until the mixture is glossy and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt.
  5. Fold dry ingredients into wet: Gradually add the dry mixture into the wet, using a spatula to fold gently until just incorporated.
  6. Fold in shredded zucchini: Carefully fold the zucchini into the batter, distributing it evenly without overmixing.
  7. Prepare ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy.
  8. Assemble and swirl: Pour half the brownie batter into the prepared pan. Spoon half the ganache over the batter in dollops, then repeat with the remaining batter and ganache. Use a knife or skewer to swirl the ganache through the batter for a marbled effect.
  9. Bake: Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to maintain fudginess.
  10. Cool and serve: Let cool completely in the pan on a wire rack before slicing into squares.

Notes

Brown the butter carefully to avoid burning; stir constantly and watch for a nutty aroma and golden color. Squeeze zucchini dry to prevent soggy brownies. Let ganache cool slightly before swirling to avoid sinking. Bake until toothpick shows moist crumbs to keep fudgy texture. Brownies taste better the next day once flavors meld. Can substitute gluten-free flour for gluten-free version. Vegan adaptations possible with flax eggs, dairy-free butter, and coconut cream.

Nutrition

Keywords: brownies, zucchini brownies, brown butter, dark chocolate ganache, fudgy brownies, dessert, chocolate swirl, moist brownies, vegetable dessert

Find it online: https://zorbmeal.com/fudgy-brown-butter-zucchini-brownies-recipe-with-dark-chocolate-ganache-swirl/