Brown-Butter Zucchini Blondies with Chocolate Chunks

Blondies take their name as the fair-haired cousin of classic brownies. Nutty brown butter and shredded zucchini keep these bars tender and moist, while chocolate chunks melt into every bite.

Serves 6 · 18 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 52g carbs
• 21g fat
• 3g fiber

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Ingredients

• 10 tbsp unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp fine salt
• 1/2 tsp ground cinnamon
• 1 cup packed shredded zucchini
• 3/4 cup semi-sweet chocolate chunks
• 1/3 cup optional chopped toasted pecans

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment, leaving overhang on two sides for easy lifting later.
2. 2Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the milk solids turn deep golden brown and the butter smells intensely nutty, 4 to 6 minutes. Immediately pour into a large heatproof bowl to stop the cooking.
3. 3Let the brown butter cool 5 minutes so it is warm but not scorching. Whisk in both sugars until the mixture looks like wet sand and no dry sugar lumps remain.
4. 4Add the whole egg, egg yolk, and vanilla; whisk vigorously for about 45 seconds until the mixture thickens slightly and turns glossy.
5. 5In a separate bowl stir together the flour, baking powder, salt, and cinnamon. Fold the dry mixture into the wet ingredients with a spatula just until a few flour streaks remain.
6. 6Wrap the shredded zucchini in a clean kitchen towel and wring firmly over the sink to remove excess moisture. Fold the squeezed zucchini into the batter along with the chocolate chunks and pecans if using, until evenly distributed.
7. 7Scrape the thick batter into the prepared pan and smooth the top into an even layer, pressing gently into the corners.
8. 8Bake for 26 to 32 minutes, until the edges are set and golden, the center looks just barely underdone and still soft when gently pressed, and a toothpick shows moist crumbs rather than wet batter.
9. 9Cool the pan completely on a wire rack for at least 45 minutes so the blondies firm up. Use the parchment overhang to lift the slab out, then cut into 6 generous squares.
10. 10Store leftovers in an airtight container at room temperature up to 3 days; the zucchini keeps them remarkably moist for lunchbox packing.