Carrot Zucchini Muffins

Learn the secret to fudgy brownies with a crackly top. For more sweet treats, explore our Carrot Zucchini Muffins recipe.

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Prep Time 10

Cook Time 25

Cooling Time 1

Total Time 1 40

Servings: 16 pieces

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

115 g unsalted butter
100 g dark brown sugar packed
100 g granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
60 g all-purpose flour
40 g unsweetened cocoa powder (Dutch-processed recommended)
0.5 teaspoon salt
0.25 teaspoon baking soda
113 g semisweet chocolate chips (optional; about ⅔ cup)

Equipment

8x8 inch square baking pan
Parchment paper
Medium saucepan
Whisk
Silicone spatula
Wire cooling rack
Measuring cups and spoons or kitchen scale

Method

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
Melt the butter in a medium saucepan over low heat, then whisk in the dark brown and granulated sugars until thick and glossy.
Let the mixture cool, then add eggs and vanilla extract, whisking until smooth and well blended.
Sift the flour, cocoa powder, salt, and baking soda into the wet ingredients and gently fold them in until just combined.
Fold in the chocolate chips.
Spread the batter evenly in the prepared pan and bake for 25-30 minutes, checking at 25 minutes.
Let the brownies cool in the pan on a wire rack for 10-15 minutes, then lift out using the parchment paper and cool completely before slicing.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 14gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

This recipe is very appreciated for its ease and irresistible taste. A dessert that will showcase your baking skills!

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