Indulgent Flourless Zucchini Brownies to Satisfy Your Cravings
Indulge in these rich, fudgy flourless zucchini brownies, a gluten-free treat that uses zucchini for incredible moisture and a satisfying chocolate flavor.
Equipment
- 8x8 metal baking dish
- saucepan
- Sifter
Ingredients
- 6 Tbsp unsalted butter
- ¾ cup sugar
- 1 cup mini semi-sweet chocolate chips
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 heaping Tbsp unsweetened cocoa powder
- 3 Tbsp cornstarch
- ½ tsp salt
- 1 cup shredded zucchini pressed and drained of excess water
Instructions
- Preheat your oven to 350°F and prepare an 8x8 inch baking dish by lining it with foil and spraying with cooking spray.
- Melt the butter in a saucepan over low heat, then whisk in the sugar and stir in the chocolate chips until smooth.
- Remove the mixture from heat and whisk vigorously by hand for 2 minutes until it becomes glossy and smooth.
- Add the eggs one at a time, followed by the vanilla extract and salt, whisking until combined.
- Sift in the cocoa powder and cornstarch, then whisk until the batter is smooth and shiny. Gently fold in the shredded zucchini.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until the center of the brownies is set.
- Allow the brownies to cool completely before using the foil to lift them out of the pan and cutting them into 9 squares.
Notes
Ensure zucchini is well-drained before adding. Room temperature eggs are crucial for texture. For best results, whisk the chocolate mixture by hand for 2 minutes until glossy. Cool completely before cutting for clean squares.