Courgette Brownies
A quick courgette brownie made using the Food Processor attachment, which uses the Knife Blade to puree the courgette into the batter – great for using up a leftover courgette.
Ingredients
230 g courgette, trimmed, cut into quarters
45 g unsalted butter, melted
150 g caster sugar
3 eggs, at room temperature
1 tsp vanilla extract
60 g plain flour
60 g cocoa powder
0.5 tsp baking powder
0.5 tsp instant espresso powder
0.5 tsp salt
130 g dark chocolate chips
To decorate
60 g milk, warm
140 g dark chocolate chips
50 g icing sugar
1 Tbsp honey
Instructions
STEP 1/4
Preheat the oven to 170ºC
Grease the square tin and line with parchment paper
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the machine
STEP 2/4
Add courgette, butter, sugar, egg and vanilla extract into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until smooth
STEP 3/4
Add flour, cocoa, baking powder, espresso powder and salt into the Food Processor bowl
Attach the lid and ensure it is locked into place
Mix on speed Max until just combined
Remove the Food Processor attachment from the machine
Remove the Knife Blade
Add 130 g chocolate chips into the Food Processor bowl
Stir with a spatula until just combined
Transfer the mixture into the prepared square tin
Bake at 170ºC for 25 minutes
Remove from the oven and let cool in the tin
STEP 4/4
Add milk into a small saucepan
Place over medium-low heat until just below boiling point
Transfer the warm milk into a medium bowl
Add 140 g chocolate chips into the bowl
Stir gently until melted
Add icing sugar and honey into the bowl
Stir until combined
Place in the fridge to chill until spreadable
To Finish
Remove the chilled chocolate mixture from the fridge
Spread the chocolate mixture over the top of the cooled brownie
Cut into 12 slices
Serve
Substitutions:
Dark chocolate chips can be replaced with broken up dark chocolate
Courgette Brownies
A quick courgette brownie made using the Food Processor attachment, which uses the Knife Blade to puree the courgette into the batter – great for using up a leftover courgette.
Ingredients
230 g courgette, trimmed, cut into quarters
45 g unsalted butter, melted
150 g caster sugar
3 eggs, at room temperature
1 tsp vanilla extract
60 g plain flour
60 g cocoa powder
0.5 tsp baking powder
0.5 tsp instant espresso powder
0.5 tsp salt
130 g dark chocolate chips
To decorate
60 g milk, warm
140 g dark chocolate chips
50 g icing sugar
1 Tbsp honey
Instructions
STEP 1/4
Preheat the oven to 170ºC
Grease the square tin and line with parchment paper
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the machine
STEP 2/4
Add courgette, butter, sugar, egg and vanilla extract into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until smooth
STEP 3/4
Add flour, cocoa, baking powder, espresso powder and salt into the Food Processor bowl
Attach the lid and ensure it is locked into place
Mix on speed Max until just combined
Remove the Food Processor attachment from the machine
Remove the Knife Blade
Add 130 g chocolate chips into the Food Processor bowl
Stir with a spatula until just combined
Transfer the mixture into the prepared square tin
Bake at 170ºC for 25 minutes
Remove from the oven and let cool in the tin
STEP 4/4
Add milk into a small saucepan
Place over medium-low heat until just below boiling point
Transfer the warm milk into a medium bowl
Add 140 g chocolate chips into the bowl
Stir gently until melted
Add icing sugar and honey into the bowl
Stir until combined
Place in the fridge to chill until spreadable
To Finish
Remove the chilled chocolate mixture from the fridge
Spread the chocolate mixture over the top of the cooled brownie
Cut into 12 slices
Serve
Substitutions:
Dark chocolate chips can be replaced with broken up dark chocolate