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Courgette brownies

Courgette brownies cut into squares

Courgette brownies

Name: Courgette brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 16
Ingredients: 200g unsalted butter cut into cubes, plus extra for the tin; 120g plain flour; 50g cocoa powder; 200g dark chocolate broken into pieces; 4 eggs; 300g caster sugar; 1 courgette (about 300g), grated; 100g milk chocolate chips

Samuel Goldsmith

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Makes 16

Easy

Prep: 15 mins

Cook: 20 mins - 25 mins

plus 1 hr cooling

A star rating of 4.7 out of 5.24 ratingsRate

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Growing courgettes in the garden? Use them to make these glorious fudgy courgette brownies studded with chocolate chips. Serve with vanilla ice cream

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g unsalted butter

cut into cubes, plus extra for the tin
120g plain flour
50g cocoa powder
200g dark chocolate

broken into pieces
4 eggs
300g caster sugar
1 courgette

(about 300g), grated
100g milk chocolate chips

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Nutrition: Per serving

kcal332
fat19g
saturates11g
carbs34g
sugars27g
fibre2g
protein5g
salt0.3g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm cake tin or deep baking tray and line with baking parchment. Sift the flour and cocoa into a bowl and set aside.
step 2

Melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Or, do this in short bursts in the microwave. Once melted, set aside to cool slightly.
step 3

Beat the eggs and sugar together in a large bowl using an electric whisk until thick and doubled in volume. (When you lift the beaters, the mixture should leave a trail that lasts 2-3 seconds.) Fold in the melted chocolate mixture followed by the flour mixture, then the grated courgette and milk chocolate chips. Do this gently to retain as much air in the batter as possible.
step 4

Tip the batter into the prepared tin, gently level the surface with a spatula or palette knife, and bake for 20-30 mins, or until just set – the top should have a shiny crust, but the centre should have a slight wobble. Leave to cool completely in the tin, about 1 hr. Remove to a board and cut into 16 pieces. Will keep in an airtight container for up to five days.

Recipe from Good Food magazine, July 2023

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A star rating of 4.7 out of 5.24 ratings

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