Courgette and rosemary chocolate brownies

Courgette and rosemary chocolate brownies

Good Better Green
16 medium squares

I won’t pretend that these are über-healthy, but the courgette adds a delicious fluffiness, and if you resist having the whole lot in one go, they are a wonderful treat. I use dark chocolate, but if your audience prefers the sweeter taste of milk chocolate, use that instead.


Quantity Ingredient
2-3 medium courgettes
125g butter, softened, plus extra to grease
120g dark chocolate, broken into pieces
160g wholemeal spelt flour
pinch sea salt
2 teaspoons baking powder
25g unsweetened cocoa powder, sifted
1 1/2 teaspoons very finely chopped rosemary
2 medium eggs
155ml milk of your choice
70g milk chocolate buttons, chips or roughly chopped squares
80g shelled, unroasted walnuts, finely chopped


  1. Preheat the oven to 180°C. Grease a square cake or brownie tin, about 20cm, and line with baking parchment.
  2. Cut the courgettes in half lengthways and scrape out the seeds with a spoon. Grate the €esh and set aside in a sieve over a bowl to get rid of excess moisture. You need 200g of grated courgette.
  3. Put the chocolate into a heatproof bowl, sit over a pan of simmering water, making sure the base of the bowl is not touching the water, and leave to melt, stirring occasionally. Alternatively, you can melt it in a microwave. Set aside to cool.
  4. In a large mixing bowl, whisk together the €our, salt, baking powder, cocoa and rosemary.
  5. In a separate bowl, cream together the butter and sugar (it’s a good idea to check dark muscovado sugar for any lumps and crush them between thumb and fore‰nger before creaming). Add the eggs one at a time, beating brie€y between each addition.
  6. Brie€y beat the milk into the egg mixture, before folding in the dry ingredients, chocolate buttons and walnuts, using a large metal spoon.
  7. Stir in the cooled melted chocolate and then the grated courgette. Do not over-mix; stir just enough to combine. Scrape the mixture into the prepared tin and press it into the corners, smoothing the top.
  8. Bake in the oven for 30–40 minutes (depending on the size of your tin), until a skewer inserted into the centre comes out clean or with a few dry crumbs attached (allowing for patches of melted chocolate).
  9. Leave to cool in the tin for a few minutes before turning out onto a rack wire to cool completely. Cut into squares and keep in an airtight container for up to 5 days.
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