Let’s bake these surprisingly moist and chocolatey zucchini brownies:

1. Preheat Oven and Prepare Pan:

• Preheat your oven to 325°F (160°C – note: recipe states 325°F, header of previous prompt for similar brownies was 350F. I will use 325°F as recipe states here).
• Grease an 8×8-inch baking pan. Line it with parchment paper, leaving an overhang on two opposite sides to create a sling for easy removal later.

2. Make the Flax Egg:

• In a small bowl, stir together the 2 tablespoons of ground flaxseed and 5 tablespoons of water.
• Set aside for at least 5 minutes to allow it to thicken and become gelatinous.

3. Combine Dry Ingredients:

• In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, sifted cocoa powder, baking powder, and ½ teaspoon sea salt until well combined and free of lumps.

4. Combine Wet Ingredients and Zucchini:

• In a large bowl, whisk together the melted (and slightly cooled) coconut oil and vanilla extract.
• Add the thickened flax egg mixture to the oil mixture and whisk to combine.
• Stir in the 2 cups of grated zucchini (remember, do not drain or squeeze it!).

5. Combine Wet and Dry to Make Batter:

• Add the dry ingredient mixture to the zucchini mixture in the large bowl.
• Stir with a rubber spatula or spoon to combine as best you can. The recipe notes the mixture will be thick and seem dry at first.
• Let the batter rest for 1 minute. Stir again. You’ll notice it becomes smoother and wetter as the zucchini releases its moisture into the batter.
• Continue to stir gently until there are no dry areas of flour remaining and the batter is cohesive. Do not overmix.
• Gently fold in the ½ cup of dark chocolate chips.

6. Bake the Brownies:

• Pour the prepared brownie batter into the lined 8×8-inch baking pan.
• Use a spatula to spread the batter evenly to the corners and smooth the top.
• Sprinkle the top evenly with more chocolate chips and a pinch of flaky sea salt, if using.
• Place the pan in the preheated oven. Bake for 45 to 50 minutes. The brownies are done when they are set in the middle and a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter).

7. Cool Completely (Crucial Step!):

• Remove the pan from the oven and place it on a wire rack.
• Let the brownies cool completely in the pan for at least 1 hour, or preferably 2-3 hours (or even longer). This is essential for fudgy brownies to set properly and for clean slicing.

8. Slice and Serve:

• Once completely cool, use the parchment paper overhang to lift the entire block of brownies out of the pan onto a cutting board.
• Slice into squares and serve. Enjoy these incredibly moist and fudgy treats!

Patience during cooling is key for the best fudgy texture!