Courgette & Pecan Chocolate Fudge Brownies | Recipe | Natalie Penny

Name: Courgette & Pecan Chocolate Fudge Brownies | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 200°C/fan 180°C/Gas 6, and line a 9x13-inch baking tray (or rough equivalent) with greaseproof paper.; Add the sugar, oil and vanilla to a large bowl and mix well to combine. In a separate bowl, do the same with the flours, bicarb, salt and cocoa powder.; Add the flour mix into the sugar mix, and combine until fully incorporated.; Add the courgette and mix well. Once fully incorporated, cover the mixture and allow it to rest for a few minutes, before mixing again. It should develop into a soft, gloopy, pourable batter.; Fold in the chocolate chips and nuts, if using, pour the batter into the prepared tin, and top with an extra flurry of chocolate chips and nuts.; Bake the batter for 30-40 mins – 30 mins for the fudgiest texture, and 40 mins for a firmer, spongier brownie.; Remove from the oven and allow to cool fully in the pan, if you have the patience. I like to chill these in the fridge for a few hours to really firm up, before cutting them into squares.

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Not to mention that they also contain 400g of courgette (or zucchini, depending on which side of the Atlantic you're based!) The ones pictured here are…

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Ingredients

Ingredients
Instructions
Preheat the oven to 200°C/fan 180°C/Gas 6, and line a 9x13-inch baking tray (or rough equivalent) with greaseproof paper.
Add the sugar, oil and vanilla to a large bowl and mix well to combine. In a separate bowl, do the same with the flours, bicarb, salt and cocoa powder.
Add the flour mix into the sugar mix, and combine until fully incorporated.
Add the courgette and mix well. Once fully incorporated, cover the mixture and allow it to rest for a few minutes, before mixing again. It should develop into a soft, gloopy, pourable batter.
Fold in the chocolate chips and nuts, if using, pour the batter into the prepared tin, and top with an extra flurry of chocolate chips and nuts.
Bake the batter for 30-40 mins – 30 mins for the fudgiest texture, and 40 mins for a firmer, spongier brownie.
Remove from the oven and allow to cool fully in the pan, if you have the patience. I like to chill these in the fridge for a few hours to really firm up, before cutting them into squares.