Description
These Salted Caramel Swirl Zucchini Brownies are moist, chocolatey, and have a delicious swirl of homemade salted caramel. Adding zucchini keeps them extra tender and moist.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup grated zucchini, excess water squeezed out
- ½ cup prepared salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared baking pan.
- Dollop spoonfuls of salted caramel sauce over the brownie batter.
- Use a knife or toothpick to swirl the caramel into the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- Make sure to squeeze out as much excess liquid from the grated zucchini as possible.
- You can use store-bought salted caramel sauce for convenience, but homemade is recommended for the best flavor.
- Do not overbake the brownies; they should be fudgy.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie