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Savory Brown Butter Zucchini Brownies Recipe with Sea Salt Drizzle

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These savory brown butter zucchini brownies combine nutty browned butter, moist shredded zucchini, and a sea salt drizzle for a rich, flavorful treat that’s quick and easy to make.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned slowly
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/4 cup (25g) unsweetened cocoa powder, preferably Dutch-processed
  • 1/2 teaspoon salt, plus extra for sea salt drizzle
  • 1/4 teaspoon baking powder
  • 1 cup (about 1 medium) fresh zucchini, finely shredded and squeezed dry
  • 2 tablespoons melted butter (optional, for drizzle)
  • About 1/2 teaspoon coarse flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Watch closely as it foams and turns golden brown with a nutty aroma. Remove from heat and pour into a mixing bowl to cool slightly.
  2. Mix sugars and eggs: Add 3/4 cup granulated sugar and 1/4 cup packed light brown sugar to the browned butter. Whisk until smooth. Add 2 eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract.
  3. Prepare zucchini: Shred 1 cup zucchini finely using a box grater or food processor. Place shredded zucchini in a clean towel or cheesecloth and squeeze out excess moisture.
  4. Combine dry ingredients: In a separate bowl, sift together 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. Mix evenly.
  5. Fold dry ingredients and zucchini: Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula until no flour streaks remain. Fold in shredded zucchini just until combined.
  6. Transfer and bake: Pour batter into an 8×8-inch baking pan lined with parchment paper. Smooth the top. Bake at 350°F (175°C) for 25-30 minutes. Check at 25 minutes with a toothpick; it should come out with moist crumbs but no raw batter.
  7. Cool and add sea salt drizzle: Let brownies cool completely on a wire rack. Melt 2 tablespoons butter and drizzle over the top, then sprinkle flaky sea salt generously.

Notes

Keep heat moderate when browning butter to avoid burning. Squeeze zucchini thoroughly to prevent soggy brownies. Fold batter gently to keep brownies tender. Tent pan with foil if edges brown too fast. For gluten-free, substitute flour with 1:1 gluten-free blend. Vegan options possible with vegan butter and sugar.

Nutrition

Keywords: brown butter, zucchini brownies, sea salt drizzle, easy brownies, savory brownies, healthy dessert, quick dessert, moist brownies

Find it online: https://crispcraving.com/savory-brown-butter-zucchini-brownies-recipe-with-sea-salt-drizzle-easy-and-delicious/