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Choc-chip courgette brownie
These decadent, chocolatey treats contain grated courgette, although you’d never know it!
Choc-chip courgette brownie
Total Time 1 hr 55 min
Prep 30 min
Cook 1 hr 25 min
Serves 20
Difficulty Easy
Ingredients
4 sprays Calorie controlled cooking spray
150g Dark Chocolate, roughly chopped
175g Low Fat Spread, cut into cubes, plus extra for greasing
3 medium Eggs
175g Caster Sugar
150g Self Raising Wholemeal Flour
275g Courgette, grated
1tsp Cocoa Powder, level, to decorate
Method
1. Preheat the oven to 180°C, fan 160°C, gas mark 4.
2. Grease a 20cm square tin with low-fat spread and line with baking paper, leaving some paper hanging over the edge of the tin to make it easy to lift out.
3. Put the chocolate and low-fat spread in a heatproof bowl set over a pan of gently boiling water, making sure the water isn’t high enough to touch the bowl. Stir occasionally until the chocolate and spread have melted, then remove from the heat and set aside.
4. In a separate bowl, whisk the eggs and sugar together until thick. Pour in the melted chocolate mixture, then fold together until combined. Gently fold in the flour, followed by the grated courgette.
5. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 1 hour 15 minutes, until only a few crumbs remain when you insert a skewer into the centre of the brownie.
6. Remove from the oven and put the tin on a wire rack. Leave until completely cool, then use the baking paper to lift the brownie out of the tin. Remove the baking paper, dust the top with the cocoa powder and cut into 20 individual brownies.