DON’T CLICK OFF!! I know what a shambles the kale brownies were, and I know that some of the seasonal ingredients I’ve used maybe shouldn't have been taken into a sweet dish…but not this time! If you’re looking for the decadent fudgy brownie recipe that we all dream of every now and then, I've got you covered this time.
I know what you’re thinking, why would you want to add courgette to a brownie mix? Well, when you think of it in terms of texture it begins to make sense. Courgette is a thick tubular veg, I'm gonna use the same analogy I used in the other July seasonal ingredient post and say that it feels like a potato/cucumber hybrid to me, it’s dense and requires adequate cooking time like a potato but it holds ALOT of water like a cucumber, this combination makes it perfect to thicken up recipes and turn a dense, cake-like brownie into a soft and fudgy dream.
With that being said, let’s make some brownies!
Makes 8 Brownies
300g Courgette, finely grated
150g Butter, room temperature
200g Caster Sugar
1 tsp Vanilla Extract
150g Plain Flour
100g Dark Chocolate, finely chopped/ grated
4 tbsp Cocoa Powder
1 tsp Baking Powder
Sprinkle of Sea Salt
Preheat the oven to 200C/ 180 Fan/ Gas Mark 4 and grease a high lipped brownie tray. To start with, cream the butter, vanilla extract and sugar together in a large bowl until you have a smooth and light batter.
Add into the bowl the flour, eggs, cocoa powder, baking powder and sea salt. Whisk this together until all ingredients have fully combined and you have thick chocolatey batter, don’t worry if the batter seems too thick and paste-like, the addition of the courgette next will help to loosen it up.
Grate the courgette into the brownie batter then whisk together until the courgette is fully incorporated, if your batter still feels like a paste then leave it alone for 5 mins for the courgette juices to mix with the batter, then whisk again.
The final part of the batter is to add in the dark chocolate shavings, you don’t need to whisk the chocolate, just stir gently with a spoon so you don’t break it up too much.
Pour the brownie batter into the prepared tray and smooth it down, making sure it touches all corners and is even on top. Put this in the oven to bake for 25-35 mins until it darkens in colour and is crispy on the corners but still a little fudgy in the centre. As you can see from the second picture I was using a knife to check the brownie was baked all the way through, once you slice it up you won't see these marks but if you don’t want this then always use a toothpick.
Leave the brownie to cool in the tin for 15 mins before slicing into 8 squares and then you’re ready to eat!
These need to be made and eaten to be believed! Even my partner (who I've resorted to just letting try things before I tell him what's in it) told me they were really tasty…and then refused to touch them when he found out they had courgette in them, but I’m still counting that as a win! These brownies are perfectly rich, moist and full of chocolate. There is no texture or taste of courgette in them at all, when I tasted the batter before baking it had a light taste of courgette but thankfully that seems to have cooked out, these are so simple to make and take about 45 mins including baking time, I actually made them about 10pm after coming home from work with a weird amount of energy, so if I can make them then, I'm sure you can make them in no time at all when you feel like it!
I was so proud that both of the seasonal ingredient recipes for this month worked out so well, I definitely have two recipes I’ll be making time and again from now on, and I hope you can too.
See you tomorrow for the monthly favourites!