September Seasonal Ingredient- Cauliflower Brownies

Yet again, I'm filling a fool-proof, tried and tested brownie recipe with vegetables…but don’t desert me just yet! Since I've been trying these seasonal ingredient recipes I’ve come to learn that putting some (not all) vegetables in a brownie recipe can not only deepen the flavour but change the texture entirely for the better. Take my courgette brownies, for example, they became lighter in taste but so much fudgier with the addition of that watery courgette, the same can be said here when you boil and puree the cauliflower before adding it into the batter, it changes the consistency and allows the batter to soften without becoming stodgy, I'm beginning to understand how these different ingredients come to work together and I'm hoping I can prove that to you with these sweet and fudgy brownies! 

Makes 8 

1/4 Head of Cauliflower, broken into florets  
150g Butter, room temperature 
200g Caster Sugar 
1 tsp Vanilla Extract 
150g Plain Flour 
3 Eggs 
100g Dark Chocolate, cubed
4 tbsp Cocoa Powder 
1 tsp Baking Powder 
Sprinkle of Sea Salt 

To start with, steam the cauliflower in a small pan of boiling water on high heat for around 20 mins until it's tender. 

Take the cauliflower and puree it in a food processor or blender until liquid, you could also mash it too if you don’t have these tools but it’ll just take longer and I'm lazy.  

Preheat the oven to 200C/ 180 Fan/ Gas Mark 4. In a large bowl whisk the butter, sugar and vanilla together until creamy. 

Into the butter and sugar mix, add flour, eggs, cocoa powder, baking powder and salt. Whisk this until you have a thick chocolate mixture with no lumps. 

Pour in the cauliflower puree and stir until fully combined, the mixture should be looser and more pourable now. 

Add in the dark chocolate chunks, stir this mix with a spoon rather than whisking to keep the chunks as large as possible. 

Pour the brownie batter into a greased, high-sided brownie tray, smooth the top of the batter with a knife so it bakes evenly then cook for 25-35 mins until the batter has risen and is not jiggly in the centre. 

Just like the courgette brownies, adding in some pureed cauliflower made all the difference to the texture of these brownies. Not only are they thick and full of big chunks of melted chocolate, but they’re also fudgy and soft, without being too cakey and sticking to the roof of your mouth. I promise you can’t taste the cauliflower at all, and by pureeing there are no lumps or clusters of cauliflower to chew through either. 
I never thought I'd have so much fun experimenting by putting vegetables into brownie batters but it turns out veggies are far more versatile than we think! This recipe is super easy to create, and although it might take over an hour overall with cooking and baking times, you end up with 8 huge slabs of delicious fudgy brownie that when kept in foil can last for 3-4 days after baking…and you don’t have to tell anyone about the secret ingredient until AFTER they tell you these are the most delicious brownies they’ve ever had. 

Well, that’s it for another month of seasonal ingredient recipes, I'm really looking forward to the next few months of cosy, warming autumn and winter recipes that we’ve got in store! 

H x