Description
Zucchini brownies with cashews, dark chocolate and natural cocoa—sweet heaven!
Ingredients
- 5-⅓ ounces, weight Zucchini
- 3-½ ounces, weight Cashews
- 2-⅝ ounces, weight Butter
- 1-¾ ounce, weight Dark Chocolate, 70% Cocoa Content
- 2 Eggs
- 5-⅓ ounces, weight Sugar
- 1 Tablespoon Vanilla Sugar Or 1 Teaspoon Vanilla Essence
- 1-¾ ounce, weight All-purpose Flour
- 5 teaspoons Unsweetened Natural Cocoa Powder, Heaped
- 1 teaspoon Baking Powder (Heaped)
- Chocolate Chips (optional)
- Icing Sugar For Dusting (optional)
Preparation
Preheat oven to 170ºC (340ºF). Line a brownie pan (mine is 22 x 24 cm or 8.6 x 9.5 inches) with baking paper. Grate zucchini. Roughly chop cashews and dark chocolate.
Place butter and roughly chopped chocolate into a small pan and heat gently until melted. Do not let boil. Leave to cool for a few minutes while preparing the rest of the recipe.
Place eggs, sugar and vanilla sugar into a bowl and whisk up with a handheld mixer until frothy. Mix flour, cocoa and baking powder together and add to egg mixture; mix well. Add butter-chocolate mixture, zucchini, and cashews; combine well. If desired, stir in chocolate chips.
Pour mixture into prepared pan and bake for 30–35 minutes, depending on your oven and the size of the pan. Insert a toothpick in the middle of the cake; it should come out still a little moist. Let cool and dust with icing sugar if desired.
These brownies keep well in an airtight container for several days.
