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Recipe

Chocolate, courgette and walnut brownie

Sneak vegetables even into the sweetest of treats with the help of this chocolate and walnut brownie recipe! This decadent cake is made even more moist and rich with the addition of grated courgette - no one will suspect a thing!

By Jo Wilcox
  • 25 mins preparation
  • 35 mins cooking plus cooling
  • Makes 20 squares
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Ingredients

  • 150 g butter, plus 1 tsp extra for icing
  • 250 g dark chocolate, roughly chopped
  • 4 eggs
  • 1 1/2 cups caster sugar
  • 1 tsp vanilla paste
  • 1 cup grated courgette (about 1 large courgette), excess moisture squeezed out with clean hands
  • 1 1/4 cups plain flour
  • 1/4 cup chopped walnuts, plus extra walnuts to decorate

Method

  • 1
    Preheat the oven to 165°C. Line a 27cm x 17cm brownie tin with baking paper.
  • 2
    Place the butter and 150g of the chocolate in a heat-proof bowl and melt in the microwave at 30-second intervals, stirring in between, until smooth (or use a double boiler). Set aside to cool.
  • 3
    In a bowl, whisk by hand the eggs, sugar and vanilla until pale and creamy then whisk in the cooled chocolate mixture.
  • 4
    In another bowl, toss courgette, flour and walnuts together until everything is coated in flour. Add chocolate mixture and fold in. Pour into the lined tin and bake for 30-35 minutes; it's ready when the top forms a crust and an inserted skewer comes out a little sticky but not wet. Cool completely before decorating.
  • 5
    Melt remaining chocolate with extra butter until smooth. Spread over brownie and sprinkle with extra, roughly broken walnuts. When set, cut into squares.

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