Ingredients
Scale
For the brownies
- 1 cup grated zucchini (about 1 medium), not squeezed dry
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
For the salted caramel swirl
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream, at room temperature
- 1 teaspoon flaky sea salt (or 1/2 teaspoon fine salt)
Instructions
- Heat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving some overhang on the sides so you can lift the brownies out later.
- Grate the zucchini and set it aside. Don’t wring out the moisture, since that’s what keeps these fudgy.
- In a large bowl, whisk the melted butter with both sugars until smooth. Add the eggs and vanilla and whisk again until glossy.
- Add the flour, cocoa powder, and salt to the bowl. Stir just until no dry streaks remain, then fold in the zucchini and chocolate chips.
- Spread the batter into the prepared pan and smooth the top. It will be thick, so use the back of a spoon or spatula to push it into the corners.
- Now start the caramel. Add the sugar to a medium saucepan over medium heat and let it melt, stirring occasionally, until it turns a deep amber, about 6 to 8 minutes.
- Drop in the butter and stir until it melts fully. The caramel will bubble up, so keep stirring.
- Slowly pour in the heavy cream while stirring, then let it boil for one minute. Take it off the heat and stir in the sea salt.
- Spoon dollops of the warm caramel over the brownie batter. Drag a knife or skewer through the dollops to swirl them across the surface.
- Bake for 30 to 35 minutes, until the edges are set but the center still looks slightly soft. A toothpick should come out with a few moist crumbs, not wet batter.
- Let the brownies cool completely in the pan. This is the hard part, but cutting them warm makes them fall apart.
- Lift them out using the parchment overhang, slice into 16 squares, and finish with an extra pinch of flaky salt if you like.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
