Best Gluten Free Zucchini Brownies | Fudge Top Brownies

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Prep Time: 30

Cook Time: 40

Total Time: 1 10

Yield: thick brownies

Decadent, chocolatey, and guaranteed to cure a sweet tooth, these fudge top brownies are a must-try twist on classic zucchini brownies.

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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

For the Gluten Free Zucchini Brownies:

1 ⅓ cup shredded zucchini squeezed of excess water
½ cup melted unsalted butter
¾ cup granulated sugar or coconut sugar
¼ cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
¾ cup high quality gluten-free all purpose flour containing xanthan gum
½ cup unsweetened cocoa powder
½ teaspoon salt
½ cup semi sweet chocolate chips optional; omit to make less rich

For the Fudge Topping:

¼ cup melted unsalted butter
¼ cup semi sweet chocolate chips
¾ cup unsweetened cocoa powder
2 cups powdered sugar
¼ cup half & half

Instructions

For the Zucchini Brownies:

Preheat the oven to 350°F.
Line an 8x8-inch baking dish with parchment paper, or lightly grease with butter or nonstick spray.
Shred the zucchini, then squeeze out the excess water.
In a medium bowl, combine the zucchini with the remaining wet mix ingredients. Set aside.
1 ⅓ cup shredded zucchini, ½ cup melted unsalted butter, ¾ cup granulated sugar, ¼ cup light brown sugar, 1 large egg, 1 teaspoon pure vanilla extract
In a large bowl, whisk together the dry ingredients.
¾ cup high quality gluten-free all purpose flour containing xanthan gum, ½ cup unsweetened cocoa powder, ½ teaspoon salt
Add the wet mixture to the dry and stir until just combined.
Add chocolate chips (if using) and gently fold them in.
½ cup semi sweet chocolate chips
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before adding the fudge topping.

For the Fudge Topping:

Melt the butter and chocolate chips in the microwave in 20-second intervals, stirring after each, until smooth.
¼ cup melted unsalted butter, ¼ cup semi sweet chocolate chips
Whisk in the remaining ingredients until the mixture is thick and glossy—thicker than regular icing.
¾ cup unsweetened cocoa powder, 2 cups powdered sugar, ¼ cup half & half
Spread quickly over the cooled brownies before it firms up.
Allow to set for at least 30 to 60 minutes, then slice and enjoy.

Notes

You can store these fudge top brownies in an airtight container at room temperature for up to three days or chilled in the refrigerator for up to 5 days.

**This recipe makes decadent, fudgy brownies. If you want to cut back on sugar, I suggest removing the chocolate chips in the batter. You can also cut the fudge topping in half for a thinner coating. Half the recipe is: 2 tablespoon unsalted butter, 2 tablespoon semisweet chocolate chips, 6 tablespoon unsweetened cocoa powder, 1 cup powdered sugar, and 2 tablespoon half & half.

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