These brownies are so moist and fudgy. They only need 2 ingredients and don’t require any flour, eggs, dairy, butter or oil. The brownies are easy to prepare and store well.

These brownies are so rich and fudgy that you can’t believe they are made with just 2 ingredients and with a hidden healthy ingredient.

Ingredients

  • Dark chocolate
  • Zucchini

Dark chocolate: You want to use dark chocolate chips with around 60% cocoa. A little bit higher cocoa percentage is fine though the brownies won’t be as sweet. If you need the brownies to be dairy-free, make sure to use dairy-free chocolate chips.

Zucchini: Zucchini is the hidden healthy ingredient you won’t taste at all but it makes the brownies so moist and fudgy. Zucchini is first steamed and then blended until smooth.

How to Make Brownies

  • Add the steamed zucchini to a high powered blender and blend until completely smooth and no visible flecks of zucchini skin remain. The puree should be a uniform green color.
  • Melt the chocolate until smooth. Add zucchini puree to the melted chocolate and stir until the zucchini is fully and evenly incorporated and the batter is uniform in color.
  • Transfer the batter to your prepared baking pan. Bake for about 25 minutes or until the surface looks set. Allow the brownies to cool fully and set before cutting and serving.
  • If desired, you can also frost the brownies before serving. I added a chocolate ganache frosting.

Expert Tips

  • These brownies are very fudgy. Allow the brownies to cool for several hours before cutting, otherwise they will fall apart.
  • If you use less than 60% cocoa dark chocolate, the brownies may not set well.
  • You can also halve the recipe and bake in an 8 x 4 inch loaf pan if you want to make a smaller amount.
  • It’s important to steam the zucchini and not boil it. Steaming the zucchini releases some of its water content so it is not too watery. If you boil the zucchini, it absorbs water as it cooks.

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2 Ingredient Brownies

These brownies are so fudgy and moist-- it's hard to believe you only need 2 ingredients to make them and one of the ingredients is also a healthy hidden ingredient you won't taste at all. No flour, eggs, dairy, butter or oil needed.
Servings: 12 brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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Ingredients

  • 1 cup (216g) zucchini puree, start with about 2 medium zucchini, see note before starting
  • 2 2/3 cups (390g) dark chocolate chips, around 60% cocoa, see note before starting

Instructions
 

  • Preheat oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  • Add 2 inches of water to a large pot and bring to a boil over medium-high heat. Place the zucchini in a steamer basket and set it over the pot (the water should not touch the basket). Cover and steam for around 10-12 minutes, or until the zucchini is very soft and easily pierced with a fork. It's important to steam the zucchini and not boil it or let it touch the water because the zucchini will absorb too much water if it is cooked in the water. Remove zucchini from pot and let cool for about 15-20 minutes so excess steam can escape.
  • Slice off the zucchini stems and slice the zucchini into about ½ inch slices. Place the zucchini slices into a high powered blender and blend until completely smooth and no visible skin flecks remain. This took about 1-2 minutes in my Nutribullet. Measure 1 cup (216 grams) of puree to be added to the chocolate.
  • Add chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate on the stove using the double boiler method.
  • Add the zucchini puree to the chocolate. Make sure your zucchini puree is not cold. It should be room temperature or slightly warm.
  • Mix the zucchini puree into the chocolate with a spatula. Mix until all of the zucchini is evenly incorporated. The batter should be smooth and uniform in color. If parts of the batter are darker or lighter, then the zucchini has not been evenly incorporated and you will need to continue to stir until the batter is uniform in color.
  • Transfer the batter to your prepared pan. Smooth and even the surface with a spatula. Bake the brownies for about 25 minutes or until the surface looks set (the surface should looked baked and no longer like liquid batter). The brownie mixture should also be bubbling a little.
  • Remove the brownies and allow them to fully cool in the pan before removing. The brownies will not be set until they are fully cooled (about 2-3 hours). Remove the brownies from the pan and cut with a large sharp knife, wiping the blade clean between each cut. You can also frost the brownies before cutting and serving. The optional ganache frosting I used is in the recipe notes.
  • Store any uneaten brownes in an airtight container in the fridge.

Notes

  • Zucchini note: I started with 2 medium whole zucchini. I steamed them until very, very tender. It's important to steam the zuccchini and not boil them. Steaming them will release some of their water. Boiling them will cause the zucchini to absorb more moisture. Once the zucchini are steamed, allow them to cool. Then slice off the stems and slices into about 1/2 inch pieces. Blend the zucchini until you have a very smooth, uniform green puree, with no visible flecks of skin remaining (see photo in post). You will then need to set aside 1 cup or 216 grams for the recipe. If you have a kitchen scale, it is best to measure out the puree. Do not add all of the puree because 2 zucchinis will yield more than 1 cup of puree.
  • Chocolate note: The brownies should be made with dark chocolate chips that contain around 60%-63% cocoa. Anything less than 60% may not set well. Avoid using chocolate that doesn't contain lecithin (such as Enjoy Life brand). If you need the brownies to be dairy-free, make sure to use dairy-free dark chocolate chips.
  • Optional chocolate ganache frosting:
    • 1 cup dark chocolate chips
    • 1/2 cup (4 fl ounces) heavy cream (can substitute with canned coconut milk if you need the brownies to be dairy-free)
    • Add chocolate chips to a medium bowl and set aside. Heat heavy cream in a small pot or pan over medium low heat. Heat until simmering. Pour heavy cream over chocolate chips. Let sit for 30 seconds then gently mix until chocolate is completely melted.
  • Estimated nutrition does not include optional frosting.
Serving: 1brownie, Calories: 155kcal, Carbohydrates: 18g, Protein: 0.2g, Fat: 11g, Saturated Fat: 8g, Sodium: 1mg, Fiber: 2g, Sugar: 11g, NET CARBS: 16
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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