Gosh, it’s been forever since I’ve posted another recipe. I’ve been baking a lot but without much time to write things down.
I got my son to try out a Sarah Wilson brownie recipe recently, but changed things around a bit to fit our lifestyle. The result is a delicious, moreish snack that satisfies my chocolate craving while not being too sweet or heavy. The main ingredient? Courgette…
200g finely grated courgette (don’t peel it)
175g peanut butter
80g rice syrup or maple syrup (add more of you have a particular sweet tooth or if you’re using intensely bitter chocolate)
80g melted dark chocolate
40g roughly chopped pecans
30g buckwheat flour
1 tsp cinnamon
1 tsp gingerbread spice
1 tsp bicarbonate of soda
Pre-heat the oven to 180C.
Melt the chocolate with the peanut butter and rice or maple syrup.
Mix all the ingredients and pour the mix into a square brownie or cake tin lined with baking paper.
Bake for 45 minutes.
The mix will still be quite gooey when it comes out of the oven. Leave to cool and then enjoy with some whipped cream…
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