Irresistible courgette brownies

Courgette and chocolate may not sound like an obvious combination, but these indulgent brownies prove it works. The courgette gives them that wonderfully moist gooeyness that all the best brownies have, while the intense chocolate flavour means no one would suspect they contain any hidden vegetables.

Quick and easy to make with your food processor, these brownies are perfect served with ice cream or enjoyed as a mid-afternoon treat or on the go snack, and they’re a great way of using up leftover courgettes, too.

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Preparing to bake

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This recipe makes 12 brownies.

Prep time: 10 minutes
Cook time: 25 minutes
Chilling time: 15 minutes
Total: 50 minutes
Here’s what you’ll need:

Ingredients
For the batter
230g courgettes, trimmed and quartered
45g unsalted butter, melted
150g caster sugar
3 eggs, at room temperature
1 tsp vanilla extract
60g plain flour
60g cocoa powder
0.5 tsp baking powder
0.5 tsp espresso powder
0.25 tsp salt
130g dark chocolate chips

For the chocolate icing
60g milk, warm
140g dark chocolate chips
50g icing sugar
1 tbsp honey

If you don’t have any dark chocolate chips, you can use broken up dark chocolate instead.

Tools
Food processor
Square tin, 18cm (7”)
Small saucepan
Medium sized bowl

Get ahead by measuring out your ingredients and preparing your baking area.

Making the batter

Grease and line your tin with parchment paper and preheat the oven to 170°C. Fit the knife blade to your food processor.

Add the courgette, butter, sugar, eggs and vanilla extract to the food processor bowl and pulse until smooth.

Then add the flour, cocoa powder, baking powder, espresso powder and salt to the bowl. Mix on speed Max for 20 seconds to combine.

Baking the brownies

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Remove the knife blade and fold the chocolate chips into the mixture using a spatula.

Tip the batter into the prepared tin and bake for 25 minutes, until just set. Remove from the oven and leave to cool completely in the tin.

Making the chocolate icing

Add warm milk and chocolate chips into a medium-sized bowl and stir gently until the chocolate chips have melted. Add the icing sugar and honey and stir until combined.

Leave the mixture to chill in the fridge until it has a spreadable consistency. Once it is ready, spread in an even later over the cooled brownie and cut into 12 slices. Store in an airtight container or enjoy right away.