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Salted Caramel Swirl Zucchini Brownies

A rich, fudgy Salted Caramel Swirl Zucchini Brownies square showing a layer of caramel and visible green zucchini shreds.
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Make fudgy, moist chocolate brownies with a hidden layer of shredded zucchini and a rich salted caramel swirl.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1 cup finely shredded zucchini, squeezed dry
  • 1/2 cup semi-sweet chocolate chips
  • For the Caramel Swirl: 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream, warmed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time until fully combined. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the salt, baking powder, cocoa powder, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the squeezed, dry zucchini and the chocolate chips.
  6. Prepare the caramel: Combine 1/2 cup sugar and 2 tablespoons water in a small, heavy-bottomed saucepan over medium heat. Do not stir. Swirl the pan occasionally until the sugar dissolves and turns a deep amber color.
  7. Remove the caramel from the heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in the 2 tablespoons of butter and the sea salt until smooth. Let the caramel cool for 5 minutes.
  8. Spread two-thirds of the brownie batter into the prepared pan. Drizzle half of the cooled salted caramel over the batter.
  9. Dollop the remaining brownie batter over the caramel layer. Drizzle the remaining caramel on top.
  10. Use a knife or skewer to gently swirl the caramel into the batter.
  11. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
  12. Let the brownies cool completely in the pan before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • Squeeze the shredded zucchini very dry using paper towels or a clean kitchen cloth to prevent watery brownies.
  • When making the caramel, watch the color closely; it burns quickly once it reaches the amber stage.
  • For the best swirl effect, let the caramel cool slightly before drizzling; hot caramel sinks too fast.

Nutrition

Find it online: https://savoryskies.com/salted-caramel-swirl-zucchini-brownies/