Fudgy courgette brownies

 1

• 1large egg

• Cooking spray

• 8 tablespoons 

  (1 stick) unsalted butter

• 4 ounces 

  bittersweet chocolate

• 1 teaspoon 

  vanilla extract

• 1/2 teaspoon 

  espresso powder (optional)

• 11 ounces 

  zucchini (2 small or 1 large)

• 2/3 cup 

  granulated sugar

• 1/2 cup 

  packed light brown sugar

• 1/2 cup 

  unsweetened cocoa powder

• 1 1/4 teaspoons 

  kosher salt

• 2/3 cup 

  all-purpose flour

• 4 ounces 

  semi-sweet chocolate or chocolate chunks

INSTRUCTIONS

1. Place 1 large egg on the counter and let come to room temperature, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x9-inch baking pan with cooking spray, then line with parchment paper so that it hangs over two sides of the pan. Lightly coat the parchment with cooking spray. (Alternatively, you can use an 8x8-inch baking pan for taller brownies.)

2. Fill a medium saucepan with about 3 inches of water and bring to a boil over high heat. Meanwhile, cut 1 stick unsalted butter into 8 pieces and place in a medium heatproof bowl. Coarsely chop 4 ounces bittersweet chocolate and add to the bowl.

3. Reduce the heat so the water maintains a simmer. Set the bowl onto the saucepan (make sure the bottom isn't touching the water) and heat, stirring occasionally, until the mixture is melted and smooth, about 5 minutes. Remove the bowl from the saucepan. (Alternatively, microwave the butter and chocolate together in a medium microwave-safe bowl in 30-second intervals, stirring between each, until melted, 1 to 1 1/2 minutes total.)

4. Add 1 teaspoon vanilla extract and 1/2 teaspoon espresso powder and whisk to combine. Let cool until the bowl is just warm to the touch, 3 to 5 minutes. Meanwhile, trim the ends off 11 ounces zucchini. Grate on the large holes of a box grater (about 1 1/2 cups). Transfer to a clean kitchen towel or double layer of paper towels and squeeze out the excess moisture. Once squeezed, you should have about 1 cup zucchini. Place the zucchini on a cutting board and coarsely chop.

5. Add 2/3 cup granulated sugar and 1/2 cup packed light brown sugar to the chocolate mixture and whisk until combined and no clumps of sugar remain. Add the egg and vigorously whisk until very well combined and the batter is every so slightly thickened, about 2 minutes.

6. Add the zucchini and whisk until well combined and any clumps of zucchini are broken up, about 30 seconds. Sift 1/2 cup unsweetened cocoa powder onto the chocolate mixture. Add 1 1/4 teaspoons kosher salt and whisk until fully incorporated. Add 2/3 cup all-purpose flour and fold until just combined. Some dry spots are okay.

7. If using bar semi-sweet chocolate, coarsely chop 4 ounces into chunks (about 2/3 cup). Add to the batter and fold until just evenly distributed. Don’t overmix. Pour into the baking pan and spread into an even layer.

8. Bake until the brownies are slightly puffed and a tester comes out with just a few moist crumbs, 25 to 30 minutes for a 9-inch pan, or 27 to 35 minutes for an 8-inch pan. Place the pan on a wire rack and let cool 10 minutes. Grasping the excess parchment, remove the brownie slab and place on the rack. Let cool completely before cutting, about 1 hour. Use a hot, dry knife (run it under the hottest tap water and then carefully dry it with a towel) to cut the slab into 16 pieces, wiping the knife between cuts.

RECIPE NOTES

Semi-sweet chocolate substitute: Semi-sweet chocolate chunks can be used instead of chopping a bar of chocolate.

Make ahead: The brownies can be made up to 1 day in advance and stored in an airtight container or wrapped well at room temperature.

Storage: The brownies can be stored in an airtight container at room temperature for up to 4 days.