Description
Rich, fudgy chocolate brownies made with hidden zucchini for extra moisture and topped with a decadent sea salt caramel swirl.
Ingredients
Scale
- 1.5 cups finely grated zucchini (squeezed dry)
- 3/4 cup unsweetened cocoa powder
- 1 cup dark chocolate chips
- 1 cup packed brown sugar
- 1/3 cup sea salt caramel sauce
- 1/2 cup Greek yogurt
- 1/2 cup melted unsalted butter
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F and line an 8×8 inch pan with parchment paper.
- Grate zucchini and squeeze out excess moisture with a paper towel.
- Whisk melted butter, brown sugar, and Greek yogurt together until smooth.
- Sift in cocoa powder, flour, baking soda, and salt; stir until just combined.
- Fold in grated zucchini and chocolate chips.
- Pour batter into pan and swirl in caramel sauce with a knife.
- Bake for 30-35 minutes until a toothpick comes out with moist crumbs.
- Cool completely before slicing into squares.