• Handpicked Harrogate

Elly McCausland's sumptuous courgette brownie recipe may seem a little peculiar to the uninitiated, but the result is moist and decadent, bursting with flavour from the chocolate chips, light cardamom spicing and pistachios.


INGEDIENTS


2 large eggs

1 tsp vanilla extract

1/4 tsp salt

80g of light muscovado sugar

80g of dark muscovado sugar

60g of oil, flavourless, such as vegetable or rice bran

50g of pistachio nuts, finely ground in a food processor

1/4 tsp ground cinnamon

8 cardamom pods, husks discarded and seeds crushed in a food processor

45g of cocoa powder

1 1/2 tsp baking powder

130g of spelt flour, or plain flour

3 courgettes, or 2 large courgettes, grated

100g of dark chocolate chips


TO DECORATE

40g of pistachio nuts, chopped, to decorate

Method

1. Preheat the oven to 175°C/gas mark 4. Grease a 20x20cm baking tin and line with baking parchment


2. In a large bowl, whisk together the eggs, vanilla, salt, sugars, oil, ground pistachios, cinnamon and crushed cardamom. In another bowl, mix together the cocoa, baking powder and flour


3. Sift this into the wet mixture and fold gently to combine. Fold in the grated courgettes and chocolate chips, and mix until just combined


4. Pour into the prepared tin, scatter over the chopped pistachios and bake for 30–40 minutes, until the batter has set and springs back when pressed in the middle. Leave to cool


5. Slice into 16 squares and enjoy!


SOURCE: Great British Chefs

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