Courgette Brownies

In the busy time of making the batter for the brownies, i forgot to make photos of each phase. So i only have a photo of the wet ingredients. Well, it is not that difficult. I used this recipe on Great British Chefs as a source. I left out some of the spices, the cardamom and pistachio nuts. Still is pretty good to me. I will make another photo once they are done. There are of course many more recipes for courgette (zucchini for you US people) brownies to be found. I have made other ones before. One of my favourite baking websites Joy of Baking has many different options for any type of brownie you want!

Ingredients

• 2 large eggs
• 1 packet vanilla sugar
• 1/4 tsp salt
• 160g of light muscovado sugar
• 60g of oil, flavourless, such as vegetable or rice bran, or in my case, sunflower
• 1/4 tsp ground cinnamon
• 45g of cocoa powder
• 1 1/2 tsp baking powder
• 130g of spelt flour, or plain flour
• 2 courgettes, or 1 large courgettes, grated
• 100g of dark chocolate chips

Method

• Preheat the oven to 175°C/gas mark 4. Grease a 20x20cm baking tin and line with baking parchment
• In a large bowl, whisk together the eggs, vanilla, salt, sugars, oil and cinnamon. In another bowl, mix together the cocoa, baking powder and flour
• Sift this into the wet mixture and fold gently to combine. Fold in the grated courgettes and chocolate chips, and mix until just combined
• Pour into the prepared tin and bake for 30–40 minutes, until the batter has set and springs back when pressed in the middle. Leave to cool
• I leave the brownie to cool overnight in the fridge, i like the fudgy feel it gets then, but if you can not control yourself, slice into 16 squares straightaway and enjoy!