Ultimate Gooey Caramel Zucchini Brownies

Ultimate Gooey Caramel Zucchini Brownies

These Ultimate Gooey Caramel Zucchini Brownies are the perfect blend of rich chocolate and sweet caramel, with a hidden twist. The addition of grated zucchini adds moisture and texture, making each bite decadently soft and chewy. Swirls of caramel throughout create pockets of gooey sweetness that complement the deep chocolate flavor. Whether you're looking for a unique dessert or a way to sneak in some veggies, these brownies deliver on all fronts. Perfect for any occasion, they're sure to impress everyone with their irresistible taste and texture.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: Caramel Zucchini Brownies, Gooey Caramel Zucchini Brownies

Servings: servings

Calories: 545kcal

Author: George - U Keep Cooking

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 9x13-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.

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