Brownie with zucchini

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 25
  • 1 Courgettes (about 225 g)
  • 150 g Cashew nuts
  • 300 g Dark chocolate
  • 250 g Butter
  • 200 g Flour
  • 50 g Cocoa powder
  • 1 TEASPOON Baking Powder
  • 4 Eggs (size M)
  • 250 g demerara sugar
  • 1 pinch Salt
  • 1 Nectarine
  • 125 g Raspberries
  • 150 g Apricot Jam
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash, clean and roughly grate the zucchini. Coarsely chop the cashews. Chop chocolate. Cut butter into pieces. Melt chocolate and butter in a saucepan over low heat. Mix flour, cocoa and baking powder.

  2. 2

    Beat the eggs, sugar and salt in a bowl with the whisk of the hand mixer for approx. 5 minutes until creamy. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir in.

  3. 3

    Quickly fold the zucchini, cashew nuts and flour mixture into the chocolate-egg mixture.

  4. 4

    Put the dough into a greased, square springform pan (24 x 24 cm). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out and cool on a cake rack

  5. 5

    Wash, stone and chop the nectarine. Sort the raspberries. Cut the brownie into pieces. Spread the fruit on the brownie. Heat jam, stir until smooth. Spread the fruit with the jam and let it dry.

Nutrition Facts

KCAL
280 kcal
CARBS
27 g
FATS
17 g
PROTEINS
5 g