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Flavorful Brown Butter Zucchini Brownies with Sea Salt Fudge Frosting

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Rich, nutty brownies made with browned butter and shredded zucchini for moisture, topped with a salty-sweet sea salt fudge frosting. A comforting homemade treat that balances indulgence with a subtle veggie boost.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 1 1/4 cups (250 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup (120 g) all-purpose flour (or gluten-free flour blend for GF option)
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 medium zucchini (about 1 cup shredded, squeezed dry)
  • 6 tbsp (85 g) unsalted butter, softened (for frosting)
  • 1 1/2 cups (180 g) powdered sugar, sifted (for frosting)
  • 1/4 cup (25 g) unsweetened cocoa powder (for frosting)
  • 2–3 tbsp (30–45 ml) milk or dairy-free alternative (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1/2 tsp flaky sea salt (for sprinkling on frosting)

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter in a medium saucepan over medium heat, stirring continuously until golden brown and nutty smelling, about 10 minutes. Remove from heat and cool for 5 minutes.
  2. Mix sugars and eggs: Whisk browned butter with granulated sugar and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  3. Prepare dry ingredients: Sift together flour, cocoa powder, baking powder, and salt in a separate bowl.
  4. Grate zucchini: Shred zucchini using a box grater until about 1 cup. Squeeze out excess moisture using a clean towel or cheesecloth.
  5. Combine ingredients: Gradually fold dry ingredients into the wet mixture using a spatula. Gently fold in shredded zucchini until just incorporated; avoid overmixing.
  6. Bake: Pour batter into an 8×8-inch parchment-lined baking pan. Smooth the top and bake at 350°F (175°C) for 25-30 minutes. Check doneness with a toothpick; it should come out with moist crumbs.
  7. Cool: Let brownies cool completely in the pan on a wire rack for about 30 minutes before frosting.
  8. Make frosting: Beat softened butter with powdered sugar and cocoa powder. Add milk and vanilla extract, beating until smooth and spreadable. Adjust milk for desired consistency.
  9. Frost and finish: Spread frosting evenly over cooled brownies. Sprinkle flaky sea salt on top. Let frosting set slightly before cutting into squares.

Notes

Use a light-colored pan to brown butter to avoid burning. Squeeze zucchini well to prevent soggy brownies. Avoid overmixing batter to keep brownies tender. Cool brownies completely before frosting to prevent melting. For vegan version, use plant-based butter, flax eggs, and dairy-free milk. Baking times may vary; start checking early. Optional add-ins include chopped walnuts or chocolate chips.

Nutrition

Keywords: brownies, brown butter, zucchini, sea salt fudge frosting, chocolate dessert, easy brownies, homemade treats, gluten-free option, vegan option

Find it online: https://shimmersnack.com/flavorful-brown-butter-zucchini-brownies-with-sea-salt-fudge-frosting-recipe-for-easy-homemade-treats/