Chocolate Chip Courgette Brownies
Moist dark chocolate brownies studded with grated courgette for added moisture and subtle vegetable sweetness. Butter and dark chocolate melted together create a rich base, combined with whisked eggs and sugar, then folded with wholemeal self-raising flour. Baked until set and dusted with cocoa powder for a sophisticated finish.
Ingredients
- 12 tbsp butter, or low-fat spread
- 5 ½ oz dark chocolate, roughly chopped
- 3 free-range eggsstandard eggs1:1dietary
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- ¾ cups superfine sugar
- 1 ¼ cups wholemeal self-rising flourall-purpose flour + baking powder150g + 1.5tspnot self-risingadds gluten
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- 9 ½ oz zucchini, grated
- 1 tsp cocoa powder
Instructions
- 1
Preheat oven to 350°F/Gas 4. Grease a 7.75" square tin with butter or low-fat spread and line with baking paper, leaving some paper hanging over the edge.
- 2
Melt chocolate and butter together over a pan of gently boiling water. Remove from heat and set aside.
- 3
In a separate bowl, whisk eggs and sugar together until thick.
- 4
Pour melted chocolate into eggs and sugar, fold together until combined.
- 5
Gently fold in flour, followed by grated zucchini.
- 6
Pour mixture into prepared tin and smooth the top with a spatula.
- 7
Bake for 1 hour 15 minutes.
- 8
Remove from oven and cool. Use baking paper to lift brownie from tin. Dust top with cocoa powder and cut into individual brownies.
Tips
Line tin with baking paper hanging over edge for easy removal after cooling.
Melt chocolate and butter over gently boiling water to avoid scorching.
Fold gently to maintain air incorporated during whisking.
Good to Know
Keep in airtight container at room temperature up to 3 days.
Brownies can be baked up to 2 days ahead and stored, or cooled and frozen up to 1 month.
Serve at room temperature, optionally with ice cream or whipped cream.
Common Mistakes
Overmix after adding flour to avoid dense, tough brownies.
Skip the grated courgette or under-proportion it, risking dry texture.
Substitutions
Dairy-Free Swaps
General Alternatives
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