Ingredients:

  • 2 cups finely grated zucchini, tightly packed (approx. 300g)
  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup Dutch-process cocoa powder (45g)
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.5 cup neutral oil such as grapeseed or avocado oil (120ml)
  • 1 cup granulated sugar for the batter (200g)
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 0.5 cup semi-sweet chocolate chips (90g)
  • 0.5 cup granulated sugar for the caramel (100g)
  • 3 tbsp unsalted butter, cubed (42g)
  • 0.25 cup heavy cream, room temperature (60ml)
  • 0.5 tsp flaky sea salt

Instructions:

  1. Grate your 2 cups of zucchini and pack them tightly into the measuring cup. Note: Do not squeeze the water out; we need that hydration for the fudgy crumb.
  2. In your heavy saucepan, heat 0.5 cup sugar over medium heat, stirring constantly until it melts into a deep golden liquid.
  3. Remove from heat and whisk in 3 tbsp butter and 0.25 cup heavy cream. Be careful as it will hiss and steam.
  4. In a large bowl, whisk together the 0.5 cup oil, 1 cup sugar, 1 egg, and 2 tsp vanilla until the mixture looks pale and frothy.
  5. Sift in the 1.5 cups flour, 0.5 cup cocoa, 1 tsp baking soda, and 0.5 tsp salt. Note: Sifting prevents those tiny white flour pockets in the finished bake.
  6. Gently fold in the grated zucchini and 0.5 cup chocolate chips with a spatula. Stir just until no dry streaks remain.
  7. Pour the brownie batter into the lined pan, then drizzle the caramel over the top. Note: Use a knife to drag through the layers for a marble effect.
  8. Bake at 350°F (180°C) for 30 minutes until a toothpick comes out with just a few moist crumbs.
  9. Sprinkle the 0.5 tsp flaky sea salt over the warm caramel while it is still tacky and glistening.