Print

Easy Brown Butter Zucchini Blondies (Best Sea Salt Recipe)

brown butter zucchini blondies - featured image
Print Recipe

These brown butter zucchini blondies with sea salt are a happy accident turned into a new favorite. Nutty brown butter, tender crumb, and a pop of flaky sea salt make these chewy, sweet, and salty treats an addictive way to use up summer zucchini.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 medium zucchini (about 1 cup grated)
  • Flaky sea salt, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Set aside.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and turns golden with brown specks and a nutty aroma. Remove from heat immediately and pour into a heatproof bowl. Let cool for about 10 minutes.
  3. Prep the zucchini: Grate the medium zucchini using the large holes of a box grater (about 1 cup). Place in a clean kitchen towel, gather corners, and squeeze firmly over the sink to remove as much liquid as possible.
  4. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, 1 cup packed light brown sugar, and ¼ cup granulated sugar until smooth. Add 1 large room-temperature egg and 1 teaspoon vanilla extract. Whisk vigorously until combined and slightly glossy, about 30 seconds.
  5. Add dry ingredients: Sprinkle 1 cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt over the wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine).
  6. Fold in zucchini: Add the squeezed zucchini to the batter and fold until evenly distributed. The batter will be thick but scoopable.
  7. Bake: Spread batter evenly into the prepared pan. Sprinkle flaky sea salt generously over the top. Bake for 22-26 minutes, until edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool completely: Let blondies cool in the pan on a wire rack for at least 30 minutes. Use parchment handles to lift out, transfer to a cutting board, and cool completely before cutting into squares.

Notes

Don’t over-brown the butter—it goes from perfect to burnt in about 30 seconds. Squeeze zucchini thoroughly to avoid soggy blondies. Room temperature ingredients help the batter come together smoothly. Let blondies cool completely before cutting to prevent crumbling. For gluten-free, use a 1:1 gluten-free baking flour. Add ½ cup semi-sweet chocolate chips or toasted walnuts for variation. Store in an airtight container at room temperature for up to 3 days; freeze for up to 3 months.

Nutrition

Keywords: brown butter zucchini blondies, zucchini blondies, sea salt blondies, easy zucchini dessert, summer dessert, blondie recipe

Find it online: https://clunkcook.com/easy-brown-butter-zucchini-blondies-best-sea-salt-recipe/