Sunday, 2 September 2012


A healthy(ish) twist on the indulgent classic.
These brownies keep well and stay delightfully moist.
* To make these even HEALTHIER you can replace the oil with half a cup of over ripe mashed banana and leave out the chocolate pieces and nuts.



125ml Vegetable Oil
300g Caster Sugar
250g Grated Courgette
2tsp Vanilla Essence
40g Cocoa Powder
250g Plain Flour
1tsp Salt
1tsp Baking Powder
1tsp Bicarbonate of Soda
80g Chopped Walnuts
100g Dark Chocolate (chopped into small pieces)
50g Chocolate Chips


1.  Preheat your oven to 180°C and grease a 22x33cm baking tin.

2.  Get a large mixing bowl and combine the oil, sugar and vanilla essence, mixing until it is blended.

3.  Sift the flour, cocoa powder, bicarbanate of soda, baking powder and salt into the mixture and get mixing!

4.  Add the grated courgette, along with most of the walnuts, dark chocolate pieces and chocolate chips (make sure to leave enough for a generous sprinkling of each to go on top of the mixture) and MIX.

5.  Pour the mixture into the baking tin and then sprinkle with the rest of the dark chocolate, chocolate chips and walnuts.

6.  Place the tin in the oven and bake for 30-40 minutes (depending on the heat of your oven).

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