Categorised in Quick Food
When sharing my quick raspberry smoothie recipe, I mentioned donning my thinking hat to magic up a courgette and raspberry surprise. Well, thanks to an Ameila Freer recipe from her brilliant Simply Good for You book, I’ve only gone and done it. And … even if I do say so myself … these gooey courgette and raspberry chocolate brownies are simply marvellous!
So here it is, based on Amelia’s gooey courgette brownies recipe (see page 26 of Simply Good for You for the raspberry-free original). Delicious served up with a fresh brew.
Give it a go!
Total time and servings
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Total time: 35 – 40 minutes
Serves: 12 portions
1 x teaspoon olive oil
80g pitted dates
2 medium courgettes
½ teaspoon salt
2 large eggs
3 heaped tablespoons of coco or cacao powder
100g self-raising flour
80g fresh raspberries
- Preheat oven to gas mark 4, 180 ° C (160 ° C for a fan oven).
- Grease an 18cm square baking tin with the olive oil.
- Line the base of the baking tin with greaseproof paper.
- Top and tail the courgettes and slice thickly.
- Chuck the dates*, courgettes, salt, eggs, tahini and cacao/coco powder into a food processor and blend until smooth (if you don’t have a food processor, use a hand blender to mulch the ingredients down into a pulp).
- Tip the gooey mixture into a bowl.
- Fold in the flour.
- Fold in the fresh raspberries.
- Pour the mixture into the cake tin and level the top with a knife/spatula.
- Bake in the centre of your oven for 25 – 30 minutes. You know it’s ready when the sides are dry. You want the middle to still be gooey though!
- Allow to cool completely before slicing into your gooey courgette and raspberry chocolate brownies into 12 portions and gently removing from the tin.
- Serve and enjoy!
*Please note, that I’ve adapted the original recipe by substituting some of the dates with raspberries (original recipe calls for 150g of pitted dates).