Courgette Brownies

Courgette in a brownie? Trust me... you'd never know it was there. But it adds plenty of moisture and nutrients turning these brownies into a slightly healthier, if not just as more-ish version.


I love a brownie. If I have dessert it's pretty much always a brownie (if it's on the menu). These ones are particularly tasty (the Little Gouldings also gave them their seal of approval) and are a great way to use up some courgettes, if like me you've got a bit of a glut of them.


Courgettes are packed full of nutrients, including:

  • Fibre, including a specific one called pectin, which may help reduce cholesterol levels.

  • Folate, which helps reduce tiredness and fatigue. It is also important in pregnancy to help protect against neural tube defects

  • Manganese, which is vital for the formation of collagen and is also an important part of our antioxidant defence system

  • Potassium, which helps to reduce blood pressure, as well as contributing to the normal maintenance of our cells

  • Plenty of antioxidants, which help fight against ageing

  • Vitamins A and C, both of which are essential for your immune system, as well as supporting healthy skin (you can read more about these vitamins here and here)




The addition of crushed walnuts gives these walnuts an extra nutrient punch, as well as adding a lovely crunchy texture.





These can be made with either standard wholewheat flour or with an alternative such as spelt or a gluten free flour.


Top tip: Using an electric whisk to combine the egg and sugar is worth the extra washing up as it makes them so much lighter than whisking by hand.


Recipe


Servings: 18 brownies

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes


Ingredients

  • 150g courgette

  • 130g wholewheat flour

  • 110g coconut or light brown sugar

  • 3 medium free range eggs

  • 130 unsalted butter

  • 150g dark chocolate (at least 70%)

  • 1tsp vanilla extract

  • 100g crushed walnuts

Method

  1. Preheat the oven to 160°C (fan) and line a square baking tin with baking paper

  2. Grate the courgette and set to one side

  3. Put the eggs and sugar into a bowl and with an electric whisk beat them together until the mixture has nearly doubled in size

  4. Place the chocolate and butter in a small saucepan and over a low heat slowly melt them, making sure to stir occasionally

  5. Gently stir the chocolate mixture into the egg mixture along with the courgette and vanilla extract

  6. Fold in the flour and walnuts

  7. Pour the mixture into the baking tin and then bake for around 25 minutes, until the brownie has a thin crust on the outside but is still moist inside (you can insert a toothpick or knife and if the batter is still wet then pop back in the oven for a few more minutes)

  8. Leave to cool in the tin before slicing

These will last a few days in an airtight container, or they freeze well so you can make a batch and have ready made treats to hand for picnics.


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