Raggedy Allotment Courgette Brownies

Worzel’s Courgette Brownies

Worzel has been keeping watch over the allotment.

Not very well, apparently.

We found a courgette hiding beneath the leaves that had grown rather larger than intended, so it came home and ended up in a batch of brownies.

You can’t taste the courgette.

It just makes them properly soft and fudgy.

You’ll need

200g unsalted butter
120g plain flour
50g cocoa powder
200g dark chocolate
4 eggs
300g caster sugar
1 courgette (around 300g), grated
100g milk chocolate chips

That’s about 30 thimbles of courgette, according to Worzel.

Method

Heat the oven to 180°C / 160°C fan / Gas 4.

Butter and line a 30 × 20cm tin.

Sift the flour and cocoa together.

Melt the butter and dark chocolate gently, then leave it to cool for a few minutes.

Try not to eat too much of it.

Whisk the eggs and sugar until thick and pale.

Fold in the melted chocolate, followed by the flour and cocoa.

Add the grated courgette and chocolate chips and fold through.

Yes, courgette.

Trust it.

Pour into the tin.

It doesn’t need to be particularly neat.

Bake for 20–30 minutes.

You want a thin crust on top and a slight wobble left in the middle.

Wobble good.

Raw bad.

Leave it alone until completely cool.

Cut into 16 squares.

Or don’t measure them and cut them wonky.

They’ll keep in a tin for up to five days.

Ours didn’t.