Fudgy Zucchini Brownies

Ingredients

• 1 cup sugar
• 1/2 cup packed brown sugar
• 2/3 cup butter, cubed
• 1/4 cup water
• 1-3/4 cups semisweet chocolate chips
• 4 large egg, room temperature
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini, squeezed dry

Instructions

1. 1

   Melt the wet ingredients: Preheat the oven to 325°F. Line a 13x9-inch baking pan with aluminum foil, letting the ends extend up and over the sides. In a large heavy saucepan, combine the granulated sugar, brown sugar, cubed butter and water. Bring them to a boil, stirring constantly. Remove the saucepan from the heat and add the chocolate chips. Stir them in until they're melted, then let the mixture cool slightly. In a separate bowl, whisk the four eggs until they're foamy, about three minutes. Add the vanilla extract and gradually whisk the mixture into the chocolate mixture. Editor’s Tip: It’s important to let the chocolate mixture cool slightly. The eggs will scramble if you add them too soon.

2. 2

   Add the dry ingredients and zucchini: In another bowl, whisk together the all-purpose flour, baking soda and salt. Use a rubber spatula or wooden spoon to stir the flour mixture into the chocolate mixture. Fold in grated zucchini until it’s evenly dispersed.

3. 3

   Bake the brownies: Pour the brownie batter into the prepared pan. Bake the brownies on a lower oven rack until a toothpick inserted in the center comes out with moist crumbs, 33 to 36 minutes. Do not overbake them. Let the brownies cool in the pan on a wire rack. Lifting by the foil, remove the brownies from the pan. Let them cool completely to room temperature. Discard the aluminum foil, and cut the brownies into bars.