Ultimate Gooey Caramel Zucchini Brownies
Get ready to indulge in these Ultimate Gooey Caramel Zucchini Brownies! The rich, chocolatey squares are more than just your average brownie—they’re loaded with a surprising twist that makes them irresistibly moist and decadent. With a hidden dose of zucchini adding incredible moisture and a luscious caramel swirl, each bite is a perfect balance of sweet and savory that will leave you craving more. Whether you’re a veggie lover or a chocolate fanatic, these brownies are about to become your new favorite treat. Dive into this deliciously gooey dessert and discover the magic for yourself!
WHY CARAMEL ZUCCHINI BROWNIES ARE A FAMILY FAVORITE?
- I love how these brownies perfectly balance the richness of caramel with the subtle flavor of zucchini, making them a unique treat.
- I know my family will enjoy the gooey texture and the surprise of hidden veggies in every bite, making dessert both fun and delicious.
- I always appreciate a dessert that feels indulgent yet has a healthier twist, and this recipe delivers on both fronts.
INGREDIENTS YOU’LL NEED:
Brownie Batter:
- ½ Cup Unsalted Butter (112g), melted: Provides moisture, richness, and a tender crumb to the brownies.
- 1 Cup Granulated Sugar (300g): Adds sweetness and helps to create a slightly chewy texture in the brownies.
- 1 Tbsp Vanilla Extract: Enhances the flavor and adds a warm, sweet aroma to the batter.
- 2 Cups Flour (256g): Forms the base of the brownie batter, giving it structure and density.
- ½ Cup Unsweetened Cocoa Powder (64g): Provides a deep, rich chocolate flavor, making the brownies decadent.
- 1 Tbsp Instant Coffee: Intensifies the chocolate flavor, adding depth and complexity to the batter.
- 1 ½ Tsp Baking Soda: Helps the brownies rise slightly, ensuring they aren’t too dense.
- 1 Tsp Kosher Salt: Balances the sweetness and enhances the chocolate flavor.
- 3 Cups Zucchini, shredded (DO NOT DRAIN): Adds moisture and a subtle texture, keeping the brownies soft without overpowering the chocolate flavor.
- 1 ¼ Cups Semi-Sweet Chocolate Chips (divided): Melts into the brownies for gooey chocolate pockets and adds a sweet, chocolatey richness to the top.
Caramel Layer:
- 2 (11 oz) Bags Kraft Caramel Bits (or 70 caramel squares): This creates a luscious, gooey caramel layer that pairs perfectly with the chocolatey brownies.
- 1 Cup Heavy Whipping Cream: Thins the caramel and makes it creamy and smooth for an even layer.
- ¼ Tsp Salt: Enhances the caramel flavor by balancing the sweetness and adding depth.
HOW TO PREPARE CARAMEL ZUCCHINI BROWNIES?
Time needed: 1 hour
- Prepare the Brownie Batter:
In a microwave-safe bowl or small saucepan, melt ½ cup of unsalted butter. Let it cool slightly.
In a large mixing bowl, combine the melted butter, 1 cup of granulated sugar, and 1 tablespoon of vanilla extract. Stir until well combined.
- Combine the Dry Ingredients:
Combine dry ingredients: In a separate bowl, whisk together 2 cups of flour, ½ cup of unsweetened cocoa powder, 1 tbsp instant coffee, 1½ teaspoons of baking soda, and 1 teaspoon of kosher salt. - Combine Wet and Dry:
Add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick and dry. - Add Zucchini:
Fold in 3 cups of shredded zucchini. Do not drain the zucchini; the moisture will help bring the batter together. - Combine and Let Rest:
Mix until the zucchini is evenly distributed. Let the batter sit for 10 minutes and then mix again, Watch the batter transform into a thick and gooey brownie batter. - Prepare the Caramel Layer:
In a medium saucepan, combine the 2 packages of Kraft Caramel Bits (or 70 caramel squares) with 1 cup of heavy whipping cream and ¼ teaspoon of salt.
Cook over medium heat, stirring constantly until the caramels are completely melted and the mixture is smooth. This will take about 5-7 minutes. Remove from heat and set aside. - Assemble the Brownies:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Layer the brownie batter and pre-bake: Spread half of the brownie batter evenly in the prepared baking dish. Use a spatula to smooth it out. Bake this layer in the oven for 10 minutes @ 350 degrees f. Remove from oven and continue to assemble. - Add Chocolate Chips:
Add chocolate chips: Sprinkle 3/4 cup of semi-sweet chocolate chips on top of the prebaked layer. - Add Caramel Mixture:
Pour the caramel mixture over the brownie layer, spreading it out to create an even layer. - Add the Remaining Batter:
Drop spoonfuls of the remaining brownie batter over the caramel layer. Gently spread it out to cover the caramel as much as possible. It’s okay if some caramel peeks through.
Sprinkle the remaining 1/2 cup of semi-sweet chocolate chips over the top of the batter. - Bake:
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs (but no wet batter). - Cool and Serve:
Remove the brownies from the oven and let them cool completely in the baking dish. This allows the caramel layer to set.
Once cooled, cut the brownies into squares and enjoy. These brownies are rich, so smaller pieces may be ideal.
FAQ – FREQUENTLY ASKED QUESTIONS:
No, the zucchini adds moisture and texture but doesn’t have a strong flavor, so it blends well with the chocolate and caramel.
No, you don’t need to peel the zucchini. The skin is soft and blends into the batter, plus it adds a bit of extra color and nutrients.
The moisture from the zucchini is essential for keeping the brownies moist and fudgy, so it’s important not to drain it.
Line the pan with parchment paper and lightly grease it. This will make it easier to remove the brownies without sticking.
Yes, you can use pre-made caramel sauce, but the texture and consistency may be slightly different than using the Kraft caramels.
ZUCCHINI BROWNIE RECIPE ADD-INS AND VARIATIONS:
- Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the texture.
- Dairy-Free Variation: Use dairy-free butter and substitute the heavy whipping cream with coconut cream or a dairy-free alternative.
- Healthier Sweeteners: Swap out the granulated sugar with coconut sugar or a natural sweetener like maple syrup or honey, adjusting the amount to taste.
- Nutty Addition: Add ½ cup of chopped walnuts, pecans, or almonds to the batter for added crunch and flavor.
- Dark Chocolate Twist: Replace the semi-sweet chocolate chips with dark chocolate chips or chunks for a more intense chocolate flavor.
- Spiced Version: Add 1 teaspoon of cinnamon or a pinch of cayenne pepper to the batter for a subtle warm spice note.
WHAT IS COMMONLY SERVED WITH ZUCCHINI BROWNIES?
Gooey Caramel Zucchini Brownies are perfect with a few simple, delicious additions. A scoop of vanilla ice cream or some whipped cream on top makes them even more indulgent. Fresh berries like raspberries or strawberries add a nice tangy balance to the sweet caramel. Pair them with a hot cup of coffee or a cold glass of milk for a classic treat. If you want something a bit more special, a dessert wine like Riesling or a smooth bourbon works wonderfully too.
How do I store these brownies to keep them fresh?
To keep your Gooey Caramel Zucchini Brownies fresh, store them in an airtight container at room temperature for up to 3 days. If you need them to last longer, refrigerate for up to a week—just let them warm up a bit before eating so they’re as gooey as ever. You can also freeze the brownies for up to 3 months; wrap them well in plastic and store in a freezer-safe bag.
Can I freeze these brownies for later?
You can definitely freeze these Gooey Caramel Zucchini Brownies for later! Once they’ve cooled completely, wrap them tightly in plastic wrap and pop them into a freezer-safe bag or container. When you’re ready to enjoy them, just let them thaw at room temperature or warm them up a bit in the microwave. They’ll stay just as gooey and delicious for up to three months in the freezer.
LOOKING FOR MORE ZUCCHINI RECIPES: TRY THESE!
Banana Zucchini Bread: This recipe for banana zucchini bread is a great way to keep food from going in the garbage while making a delicious treat for your family. It’s packed with grated zucchini, mashed bananas, and chocolate chips.
Cinnamon Apple Zucchini Bread: This delightful fusion of flavors brings together the comforting essence of cinnamon-spiced apples and the subtle sweetness of zucchini, resulting in a moist, tender loaf that’s a testament to autumn’s bounty.
Sauteed Balsamic Zucchini and Mushrooms: In this recipe, fresh zucchini and earthy mushrooms are expertly sautéed to perfection, their natural flavors enhanced by the sweet and tangy notes of balsamic glaze.
Ultimate Gooey Caramel Zucchini Brownies
Equipment
- 9 x 13 baking dish
Ingredients
Brownie Batter:
- ½ Cup Unsalted Butter (112g)(melted)
- 1 Cup Granulated Sugar (300g)
- 1 Tbsp Vanilla Extract
- 2 cups Flour (256g)
- ½ cup Unsweetened Cocoa Powder (64g)
- 1 Tbsp Instant Coffee
- 1 ½ Tsp Baking Soda
- 1 Tsp Kosher Salt
- 3 cups Zucchini (shredded)(DO NOT DRAIN)
- 1 ¼ cups Semi-Sweet Chocolate Chips (divided)
Caramel Layer:
- 2 (11 oz) Bags Kraft Caramel Bits (or 70 caramel squares)
- 1 Cup Heavy Whipping Cream
- 1/4 tsp Salt
Instructions
Prepare the Brownie Batter:
- Melt the butter: In a microwave-safe bowl or small saucepan, melt ½ cup of unsalted butter. Let it cool slightly.
- Mix wet ingredients: In a large mixing bowl, combine the melted butter, 1 cup of granulated sugar, and 1 tablespoon of vanilla extract. Stir until well combined.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups of flour, ½ cup of unsweetened cocoa powder, 1 tbsp instant coffee, 1½ teaspoons of baking soda, and 1 teaspoon of kosher salt.
- Add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick and dry.
- Incorporate the zucchini: Fold in 3 cups of shredded zucchini. Do not drain the zucchini; the moisture will help bring the batter together. Mix until the zucchini is evenly distributed. Let the batter sit for 10 minutes and then mix again, Watch the batter transform into a thick and gooey brownie batter.
Prepare the Caramel Layer:
- Melt the caramels: In a medium saucepan, combine the 2 packages of Kraft Caramel Bits (or 70 caramel squares) with 1 cup of heavy whipping cream and ¼ teaspoon of salt.
- Cook the caramel: Cook over medium heat, stirring constantly until the caramels are completely melted and the mixture is smooth. This will take about 5-7 minutes. Remove from heat and set aside.
Assemble the Brownies:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Layer the brownie batter and pre-bake: Spread half of the brownie batter evenly in the prepared baking dish. Use a spatula to smooth it out. Bake this layer in the oven for 10 minutes @ 350 degrees f. Remove from oven and continue to assemble.
- Add chocolate chips: Sprinkle 3/4 cup of semi-sweet chocolate chips on top of the prebaked layer.
- Pour the caramel layer: Pour the caramel mixture over the brownie layer, spreading it out to create an even layer.
- Top with remaining batter: Drop spoonfuls of the remaining brownie batter over the caramel layer. Gently spread it out to cover the caramel as much as possible. It’s okay if some caramel peeks through.
- Sprinkle with chocolate chips: Sprinkle the remaining 1/2 cup of semi-sweet chocolate chips over the top of the batter.
Bake and Serve the Brownies:
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs (but no wet batter).
- Cool: Remove the brownies from the oven and let them cool completely in the baking dish. This allows the caramel layer to set.
- Cut and Serve: Once cooled, cut the brownies into squares and enjoy. These brownies are rich, so smaller pieces may be ideal.
- Store: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months.