Courgette Fudge Brownies
Inspired by techniques from King Arthur Baking.
Moist cocoa brownies made with puréed courgette and topped with a chocolate fudge icing.
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Method
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Equipment
- 23 cm square metal baking tin, lined with baking paper
- food processor
- small pan or microwave
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 181 kcal |
| Protein | 3.2 g |
| Carbohydrate | 24.9 g |
| of which sugars | 18.4 g |
| of which free sugars | 17.9 g |
| Fat | 9.6 g |
| of which saturates | 5.6 g |
| Fibre | 2.4 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 200 g courgette (zucchini), cut into chunks
- 45 g unsalted butter, melted
- 3 large eggs, at room temperature
- 1 tsp vanilla
- 150 g caster sugar
- 55 g cocoa powder
- ½ tsp instant espresso powder optional
- ½ tsp baking powder
- 2 g fine sea salt or table salt about ⅓ tsp
- 60 g plain flour
- 125 g semisweet chocolate chips
Fudge icing
- 125 g semisweet chocolate chips
- 55 ml double cream
- 1
Prepare. Line the 23 cm square tin with baking paper and heat the oven to 180 °C (160 °C fan).
- 2
Purée. Blitz the courgette with the melted butter, eggs and vanilla in a food processor until completely smooth.
- 3
Batter. Add the sugar, cocoa, espresso powder, baking powder, salt and flour and pulse just until combined, then add the first lot of chocolate chips and pulse a few times.
- 4
Bake. Pour into the tin and bake 25-30 min, until a cocktail stick comes out clean or with a few moist crumbs.
- 5
Icing. Heat the cream until steaming, pour it over the remaining chips, leave 5 min and stir until glossy. Spread over the warm brownies.
- 6
Set. Cool completely so the icing sets, then cut into 16.
Storage
Keep airtight in a cool place for up to 3 days, or in the fridge for up to 5 days.
