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Fudgy Zucchini Brownies Recipe with Chocolate Ganache and Sea Salt Flakes

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These fudgy zucchini brownies combine moist texture and rich chocolate flavor with a silky chocolate ganache and a sprinkle of sea salt flakes for a perfect balance of indulgence and subtle freshness.

Ingredients

Scale
  • ½ cup (50g) unsweetened cocoa powder (natural or Dutch-processed)
  • 1 cup (125g) all-purpose flour, sifted
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • ½ cup (115g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 medium zucchini, shredded and squeezed dry (about 1 cup / 120g)
  • ½ cup (120ml) heavy cream, warmed
  • ¾ cup (130g) bittersweet or semisweet chocolate chips
  • 1 tbsp (14g) unsalted butter (optional, for ganache shine)
  • Sea salt flakes, a pinch or two for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Shred 1 medium zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a medium bowl, sift together 1 cup all-purpose flour, ½ cup cocoa powder, and ½ teaspoon salt. Set aside.
  4. In another bowl, whisk together ¾ cup granulated sugar, ¼ cup brown sugar, and ½ cup melted unsalted butter until combined. Let cool slightly.
  5. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  6. Gradually fold in the dry ingredients with a spatula until just combined. Avoid overmixing.
  7. Fold in the squeezed shredded zucchini carefully until evenly distributed.
  8. Pour batter into the prepared pan and smooth the top evenly.
  9. 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.
  10. Cool brownies completely on a wire rack before applying ganache.
  11. To make ganache, heat ½ cup heavy cream in a small saucepan until just simmering. Pour over ¾ cup chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in 1 tablespoon unsalted butter for shine.
  12. Pour ganache over cooled brownies and spread evenly. Sprinkle sea salt flakes generously on top while ganache is soft.
  13. Let ganache set at room temperature for 30 minutes or refrigerate for 15 minutes for a firmer finish.
  14. Cut into squares using parchment paper edges to lift brownies out for neat cuts and serve.

Notes

Properly squeezing out zucchini moisture is crucial to avoid soggy brownies. Check brownies early to avoid overbaking for a fudgy texture. If ganache hardens while spreading, microwave for 10 seconds and stir to loosen. Variations include adding nuts, making vegan substitutions, or adding spices like cinnamon and cayenne.

Nutrition

Keywords: fudgy brownies, zucchini brownies, chocolate ganache, sea salt flakes, moist brownies, easy dessert, healthy dessert, chocolate dessert

Find it online: https://tablemira.com/fudgy-zucchini-brownies-recipe-with-chocolate-ganache-and-sea-salt-flakes-easy/