Now, I wouldn't blame you if you freaked out a bit when someone told you your brownies contained vegetables. But you really have to bear with me here, I promise they're delicious. For a while now cooks have been experimenting with putting things like avocado and courgette into a brownie batter as a replacement for butter. This lowers the calorie content of the brownies, and fills them with goodness, without removing their squidgy, chocolately loveliness.
Generally the vegetable butter substitute is completely flavourless. The only change is that the brownies become extra squidgy, so firming up in the fridge is a must.
In this recipe we're making matcha brownies with courgette as the veggie of choice! Just try it out, they're great if you're on a diet or trying out some clean eating.
You Will Need
- 130g of Dark Chocolate
- 60ml Coconut Oil
- 150g Caster Sugar
- 1 Tsp Vanilla
- 1 Cup of Finely Grated Courgette
- 100g Self Raising Flour
- 30g Cocoa Powder
- 20g Matcha Powder
- Preheat your oven to 170C.
- In a microwave, heat the chocolate for 30 seconds at a time until it has melted smoothly.
- Add the oil, sugar and vanilla to the chocolate once it has cooled a little. Then mix in the courgette. You will get a very stiff batter.
- Sift in the flour and the cocoa powder and mix well, it will be tricky but the finished product is worth it!
- Spread the brownies out on a tray lined with baking paper.
- Bake for about 35 minutes, when cooled dust with your matcha powder.