You would never know these delicious decadent brownies have courgettes in them and so far, friends and family haven’t had a clue what either of the secret ingredients are: the courgettes to add an extra moistness (essential in a brownie); the espresso powder to enhance the chocolate flavour, giving an extra chocolatey taste with no hint of coffee.
I love courgette season but OH doesn’t look forward to the masses of his least favourite vegetable turning up everywhere. So, after plenty of ratatouille, roasted courgette quiche, courgette soup, Smoked Salmon with Courgette Savoury Cake, lasagne and Courgette and Ginger Jam, OH was pleased to try courgette in a brownie. I hate to waste food even if the courgettes are growing so fast there are enough for the compost heap, so these Courgette Brownies are a great asset in what OH describes as “The Courgette Wars”.
- 300 g courgettes / zucchini
- ½ teaspoon salt
- 200 g plain chocolate broken into small pieces (I used 70% cocoa)
- 150 g butter
- 3 eggs
- 200 g caster sugar
- 1 teaspoon vanilla extract
- 150 g plain flour
- ½ teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- Optional: 2 teaspoons espresso powder
- Optional: 100 g chopped nuts (I used hazelnuts)
You will need: 1 baking tin 27cm x 18cm (11″ x 7″) lined with baking parchment (with a 5 cm overhang of parchment for easy removal of brownies)
- Preheat oven to 180℃ / 160℃ fan / Gas Mark 4
- Grate or shred your courgettes / zucchini before chopping the courgette into smaller pieces and place in a colander inside a bowl and sprinkle with salt. Leave to drain while you get on with the Brownies.
- Place the chocolate and butter in a microwaveable bowl and microwave on high for 1 to 2 minutes in 30 second bursts until melted. Stir until chocolate is nice and smooth and leave to cool.
- In a large bowl, whisk the eggs and sugar together using an electric mixer until doubled in volume (about 5 to 8 minutes depending on your mixer)
- Pour the cooled chocolate mix into your egg mix carefully and gently fold together with a silicone spatula.
- Fold in the courgettes (and nuts if using) in a figure of 8 movement.
- Hold a sieve over the bowl of your chocolate mixture and sieve over the dry ingredients. Carefully fold in using a figure of eight movement.
- Pour mixture into the prepared tin, gently easing the mixture into the corners of the tin and levelling with a spatula.
- Pop in the oven for 30 minutes.
- Check to see if there is a paperlike crust on top – there should still be some movement in the centre of the tin. If it’s not ready, bake for another 5 minutes.
Pin Courgette Brownies for later.
I’m linking Courgette Brownies to a few challenges this month:
- The No Waste Food Challenge hosted by Elizabeth over at Elizabeth’s Kitchen Diary.
- Ren’s Simple & In Season challenge over at Ren Behan.
- Choclette’s We Should Cocoa challenge over at Tin and Thyme.
- The Simply Eggcellent challenge hosted by Dom over at Belleau Kitchen.
And linking to: Fiesta Friday