Chocolate & Vegetable Brownie
6/09/26
This brownie isn’t quite as rich and indulgent as a regular brownie (as it has 400g of veggies in it!), but it’s soft and gooey and a comforting way to use up those odd veg hanging round in your fridge drawer.
Ingredients
- 200 g grated courgette
- 200 g grated beetroot
- 250 g butter
- 350 g dark chocolate
- 250 g sugar
- 3 eggs
- 120 g self raising flour
- 2 tbsp cocoa powder
Method
Preheat your oven to 190°C (170°C fan forced). Grate the courgette and beetroot and set aside.
Melt the butter and chocolate together in a bowl over a pan of simmering water, or in a saucepan over low heat. Set aside to cool until just warm.
Add the eggs and sugar to a separate bowl and beat briefly for 30 seconds until slightly frothy.
Add the cooled chocolate and stir to combine, then gently fold in the flour and cocoa powder.
Lastly, add the grated courgette and beetroot and fold again until well combined. Pour the mixture into a greased baking tin (I used a 24cm x 18cm baking tin) and bake for 1 hour 15 minutes or until the brownie is firm to touch in the centre. Remove from the oven and allow to cool for at least 30 mins before cutting and serving so it holds its shape.
