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A stack of courgette brownies.
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5 from 11 votes

Fudgy Courgette Brownies

Fudgy, moist and rich, these indulgent and intensely chocolatey courgette brownies are just perfect with a cup of tea or a glass of cold milk.
Course Cake
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15
Calories 257kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 300 g Grated Courgette roughly 1 medium courgette.
  • 200 g Dark Chocolate 70% cocoa solids
  • 150 g Unsalted Butter
  • 3 Eggs large
  • 100 g Caster Sugar
  • 100 g Light Brown Sugar
  • 1 tablespoon Vanilla Extract
  • 140 g Plain Flour
  • 2 tablespoon Cocoa Powder
  • 1 teaspoon Baking Powder
  • 100 g Milk Chocolate Chips

Instructions

  • Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line a 30 x 20 cm brownie tin with baking paper.
  • Place the grated courgettes in a sieve above the sink to let any excess water drip out.
    300 g Grated Courgette
  • Melt the butter and chocolate in the microwave. I microwave for 20 seconds at a time and then stir the mixture. This ensures the chocolate doesn't burn or seize. Leave to cool.
    150 g Unsalted Butter, 200 g Dark Chocolate
  • In another bowl, whisk the eggs and sugars together for 2-3 minutes (using an electric whisk). You want the mixture to be pale and fluffy.
    3 Eggs, 100 g Caster Sugar, 100 g Light Brown Sugar
  • Mix the cooled melted chocolate mixture into the whisked eggs and sugar.
  • Stir in the grated courgette and vanilla extract.
    300 g Grated Courgette, 1 tablespoon Vanilla Extract
  • Fold in the flour, cocoa powder, baking powder, and chocolate chips. make sure everything is well mixed.
    140 g Plain Flour, 2 tablespoon Cocoa Powder, 1 teaspoon Baking Powder, 100 g Milk Chocolate Chips
  • Spoon the mixture into the baking tin and bake for 30 minutes. Cool completely before cutting and serving.

Notes

Top Tips:
  • Don't use courgettes that are too large (or have already turned into marrows). One medium courgette should yield roughly the correct amount of grated courgette needed for the recipe (300g).
  • Don't squeeze out all of the water from the grated courgette. Instead, place the grated courgette in a sieve or colander over the sink and let any excess water drip out. After 10 minutes or so, pat dry with a paper towel. You want some moisture left in the courgettes to keep the brownies moist and fudgy.
  • If like me you're impatient, pop the brownie tin in the freezer for 20 minutes after baking, to speed up the cooling process. It also makes cutting the brownies into squares easier too.
 
Variations:
  • Replace the chocolate chips with pecan nuts to add crunch and texture to the brownies.
  • Use a mixture of milk and dark chocolate for a mellower, less intense flavoured brownie.
  • Replace the vanilla extract with orange zest for a chocolate orange flavoured brownie.
 
Storage: The brownies will keep fresh in an airtight tin for up to 4 days. They can also be frozen for up to 3 months.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 257kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 48mg | Potassium: 193mg | Fiber: 2g | Sugar: 17g | Vitamin A: 343IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg
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