Brownie

1. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment leaving a 1” overhang.
2. In a large bowl, mix together the oil, egg, water, apple sauce, sugar, hot fudge, and chocolate extract until well blended.
3. Combine the flour, cocoa, espresso powder, baking soda and salt. Sir the flour mixture into the oil mixture. Fold in the zucchini and chocolate chunks. Spread the batter evenly into the prepared pan.
4. Bake for 25 to 30 minutes, until brownies spring back when gently touched or a cake tester comes out mostly clean. Place on a cooling rack and allow to cool completely.

Frosting

1. Melt chocolate in a heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside.
2. Meanwhile, heat butter in a small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with a heatproof rubber spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, and cream to a clean bowl of stand mixer and stir to thoroughly combine. Place the mixer bowl over an ice bath and stir the mixture constantly with a rubber spatula until the frosting is thick and just beginning to harden against the sides of the bowl, 1-2 minutes (frosting should be 70 degrees).
3. Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. Stir with a rubber spatula until completely smooth. *If you find after beating, your frosting is still too soft for your liking, try chilling it in the fridge until it sets up a little more

Assemble

1. Once the brownie is cooled, spread a thick layer of frosting on top.