Go on, try these brownies. The addition of courgettes just sounds a little odd but the reward is heavenly. These brownies are moist and delicious, everybody will love them. Use good quality ingredients, cocoa, vanilla essence, etc. and don’t be tempted to use olive oil – it’s too heavy for this and the flavour is not great.
½ cup sunflower oil 1 ½ cups caster sugar
2 tsps vanilla essence 2 cups flour
½ cup cocoa powder 1 ½ level tsps baking soda
1 tsp salt 2 cups shredded courgette
½ cup chpd walnuts (optional)
6 tblsp cocoa powder 2oz butter
2 cups icing sugar ¼ cup milk
1tsp vanilla essence
1) Preheat oven to 175 C. Grease and flour a 9 x 13 inch baking sheet.
2) In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Sieve together the flour, ½ cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the courgette and walnuts, if using. Spread evenly into the prepared pan.
3) Bake for 25 to 30 minutes, until brownies spring back when gently touched. Do not overcook.
4) To make the icing, melt together the 6 tablespoons of cocoa and butter; set aside to cool. Mix together the icing sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.