There are several brownie recipes on this site, but these are by far the fudgiest, and possibly the most nutritious, too. Without a nut butter in sight, these tasty delights are gluten-free, refined-sugar free, and (of course) 100% plant-based. Not to mention that they also contain 400g of courgette (or zucchini, depending on which side of the Atlantic you're based!)
The ones pictured here are cooked for just 25 minutes, because I have a fear of over-baking brownies and love a fudgy texture, but if you prefer a firmer bake, cook them for 30-35 minutes instead.
I should point out that this batter will look a little bit odd before you add the courgette – dry and crumbly, and not at all like the brownie batters you're used to. But when you add the courgette, and allow time for its liquid to release, you'll achieve a soft, pourable batter.
Unlike many other courgette brownie recipes, this one doesn't require you to squeeze out the liquid from the courgette, so please don't be tempted to do so. It's this very liquid that will give your batter all the moisture it needs, with zero waste – just be sure to use a fine grater.
Feel free to add in the nuts of your choice, and leave out the chocolate chips for an even healthier version that's equally fudgy. And if you want to make protein brownies, simply substitute 2-3 tbsp of the oat flour for protein powder. The only brand I recommend and use myself is Form.
This recipe was inspired by Amanda Rettke.
SERVES:
approx 16
