Courgette Brownies Recipe

Introduction

These courgette brownies are a moist and rich twist on a classic treat, cleverly sneaking in vegetables without compromising on flavor. Packed with dark and milk chocolate, they offer a fudgy texture and a shiny crust that’s sure to delight any chocolate lover.

Ingredients

• 200g unsalted butter, cut into cubes, plus extra for the tin
• 120g plain flour
• 50g cocoa powder
• 200g dark chocolate, broken into pieces
• 4 eggs
• 300g caster sugar
• 1 courgette (about 300g), grated
• 100g milk chocolate chips

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Butter a 30 x 20cm cake tin or deep baking tray and line it with baking parchment. Sift the plain flour and cocoa powder into a bowl and set aside.
2. Step 2: Melt the butter and dark chocolate together in a heatproof bowl over simmering water, making sure the bowl does not touch the water. Alternatively, melt in short bursts in the microwave. Set aside to cool slightly.
3. Step 3: Using an electric whisk, beat the eggs and caster sugar in a large bowl until thick and doubled in volume. The mixture should leave a trail that lasts 2–3 seconds when the beaters are lifted.
4. Step 4: Gently fold the melted chocolate mixture into the egg and sugar mixture, followed by the flour and cocoa mixture. Then fold in the grated courgette and milk chocolate chips carefully to retain as much air as possible.
5. Step 5: Pour the batter into the prepared tin and gently level the surface with a spatula or palette knife. Bake for 20–30 minutes, or until the top forms a shiny crust and the center still has a slight wobble.
6. Step 6: Leave the brownies to cool completely in the tin, about 1 hour. Once cooled, transfer to a board and cut into 16 pieces.

Tips & Variations

• For extra moistness, use a zucchini instead of courgette if preferred; the taste and texture are very similar.
• Try adding a teaspoon of vanilla extract to deepen the flavor.
• For a nutty crunch, sprinkle chopped walnuts or pecans on top before baking.
• If you prefer a less sweet brownie, reduce the sugar to 250g without compromising texture too much.

Storage

Store the brownies in an airtight container at room temperature for up to five days. They can also be refrigerated to extend freshness but allow to come to room temperature before serving. To reheat, warm gently in the microwave for a few seconds for that freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen courgette for this recipe?

It’s best to use fresh courgette and grate it yourself for this recipe. If using frozen, make sure to thaw and drain excess water thoroughly to avoid a soggy batter.

How can I tell when the brownies are done?

The top should have a shiny, cracked crust while the center still has a slight wobble when you gently shake the tin. Avoid overbaking to keep the brownies fudgy inside.

Courgette Brownies Recipe

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★★★★★

4.7 from 102 reviews

• Author: Sophie
• Total Time: 1 hour 45 minutes
• Yield: 16 brownies 1x

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Description

Deliciously fudgy courgette brownies combining rich dark chocolate and moist grated courgette for a healthier twist on a classic treat. This recipe yields a shiny crust with a gooey center, perfect for a chocolate fix with added veggies.

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Ingredients

Scale 1x2x3x

Brownie Base

• 200g unsalted butter, cut into cubes, plus extra for the tin
• 120g plain flour
• 50g cocoa powder
• 200g dark chocolate, broken into pieces
• 4 eggs
• 300g caster sugar
• 1 courgette (about 300g), grated
• 100g milk chocolate chips

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Instructions

1. Prepare the Oven and Tin: Heat the oven to 180°C (160°C fan) or gas mark 4. Butter a 30 x 20cm cake tin or deep baking tray and line it with baking parchment to prevent sticking.
2. Mix Dry Ingredients: Sift the plain flour and cocoa powder into a bowl to ensure a smooth batter and set aside.
3. Melt Butter and Dark Chocolate: Place the butter and dark chocolate together in a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water) until melted and combined, stirring occasionally. Alternatively, melt in short bursts in the microwave. Allow to cool slightly.
4. Whisk Eggs and Sugar: In a large bowl, beat the eggs and caster sugar together with an electric whisk until the mixture is thick, pale, and has roughly doubled in volume. Lift the beaters – the batter should leave a trail lasting 2 to 3 seconds.
5. Combine Chocolate and Flour Mixtures: Gently fold the melted chocolate mixture into the egg mixture, followed by folding in the sifted flour and cocoa powder. Take care to preserve the airiness of the batter.
6. Add Courgette and Chocolate Chips: Fold in the grated courgette and milk chocolate chips gently until evenly distributed.
7. Bake the Brownies: Pour the batter into the prepared tin and level the surface with a spatula or palette knife. Bake in the preheated oven for 20 to 30 minutes, until the top has a shiny crust but the center still has a slight wobble.
8. Cool and Serve: Leave the brownies to cool completely in the tin for about 1 hour. Once cooled, transfer to a board and cut into 16 pieces. Store in an airtight container for up to five days.

Notes

• Ensure not to overbake to maintain the fudgy center characteristic of brownies.
• Grated courgette adds moisture and nutrients without altering the chocolate flavor.
• If you don’t have a suitable-sized tin, a similar-sized baking dish can be used but adjust baking time accordingly.
• Use good quality dark and milk chocolate for best results.
• These brownies freeze well – wrap tightly and thaw before serving.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: courgette brownies, chocolate brownies, healthy brownies, vegetable brownies, chocolate dessert, fudgy brownies