Courgette Brownies
A quick courgette brownie made using the Food Processor attachment, which uses the Knife Blade to purée 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 purée 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.