Description
These Raspberry Swirl Zucchini Brownies offer a delightful twist on classic brownies by combining moist, chocolatey batter with fresh raspberry swirls and grated zucchini for added moisture and nutrition. Perfect for a healthier dessert option that’s rich in flavor and texture.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 ½ cups granulated sugar
- 1 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, excess water squeezed out)
Additional Ingredients
- ½ cup chocolate chips (optional)
Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Prepare the raspberry swirl: In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and set aside to cool.
- Prepare the brownie batter: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined. In a separate bowl, mix the granulated sugar, unsweetened applesauce, eggs, and vanilla extract until smooth. Fold the grated zucchini into the wet ingredients, making sure it is evenly incorporated.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined. Avoid overmixing to keep the brownies tender. If using, fold in the chocolate chips evenly throughout the batter.
- Assemble the brownies: Pour the brownie batter into the prepared baking pan and smooth the surface evenly. Spoon dollops of the cooled raspberry sauce over the batter, then use a knife or skewer to gently swirl the raspberry mixture into the batter, creating a marbled effect.
- Bake the brownies: Place the pan in the preheated oven and bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs but no wet batter.
- Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, slice into 16 squares and serve to enjoy a moist, chocolatey treat with a fresh raspberry twist.
Notes
- Be sure to squeeze out excess water from the grated zucchini to avoid making the batter too wet.
- Using parchment paper makes it easier to remove brownies from the pan.
- The raspberry swirl can be made ahead and refrigerated until ready to use.
- For a richer flavor, consider using bittersweet chocolate chips.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These brownies freeze well; wrap tightly and freeze up to 3 months.
