Something wonderful happened this week. Maybe even something life changing. I successfully made brownies. Not charred little chocolatey bricks, or cake masquerading as a brownie, real gooey, crunchy, chewy brownie. Now I know brownies are possibly one of the easiest baked goods to make, “how could you possibly mess that up?” you may be asking. Blame a deep rooted fear of underdone eggs and food poisoning, but I could never bring myself to take those chocolatey squares out of the oven before they’re risking a charred outside and the approximate texture of stale bread crusts. Well not anymore! I wish I could say I’d got past my egg-streme (not even sorry) paranoia about egg related illnesses, but that isn’t going to happen in a day. Instead we have these deliciously moist and chewy delights made with no egg! There’s no dairy in them at all for that matter so it’s perfect for the lactose intolerant! The secret? Courgettes. Yes really. Make first, then judge. I challenge you to find a fault with these beauties.
You will need.
125ml vegetable oil
300g caster sugar
2 tsps vanilla extract
250g plain flour
1 ½ tsps bicarbonate soda
40g cocoa powder (the higher quality the better, but I’m not judging if you choose a supermarket brand)
250g grated courgette (coursely grated works well and is a little easier to grate)
60g chopped walnuts
40g chocolate chips (optional, bear in mind this will affect the dairy free value)
20cm x 30cm tin, greased
Preheat oven to 180°C/356°F.
First of all combine your sugar, oil and vanilla extract (add the extract to the oil rather than directly on the sugar to avoid getting a large vanilla flavoured clump of sugar). Mix well. Don’t be alaremd that it’s quite a dry mix.
Add your flour, bicarbonate of soda and coca to the oil and sugar mix. Mixed together to combine. This mixture will look very dry at this point, sort of like a dry sandy consistency. Don’t worry, it’s supposed to look like that. Make sure all of the ingredients are well combined.
This is when it gets magical. Add your courgettes, walnuts and chocolate chips if using and watch as your super dry mixture transforms into lovely chocolatey goo. Give it a really good stir and make sure there’s no dry streaks running through before scraping into your prepared tin. Level off the top as best as possible and pop in the oven for 25-30 minutes or until the brownie springs back when gently pushed.
Leave to cool before turning out, cutting into squares and fighting over who gets a corner piece.
Share your baking photos and keep up to date with the TeaShed on Facebook, Twitter and Instagram. Lots of love TEAm TeaShed Xx