Skinny brownie with zucchini and almonds

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and coarsely grate the zucchini. Coarsely chop the almonds and grease a square springform pan (24 x 24 cm). Mix flour, cocoa and baking powder. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

2. 2

   For the dough, melt 250 g butter in a saucepan over a low heat. Break the chocolate into pieces, add and melt in the warm butter while stirring.

3. 3

   Beat the eggs, sugar and 1 pinch of salt in a large bowl with the whisk of the mixer for approx. 5 minutes until thick and creamy. Stir in the warm chocolate-butter mixture immediately. Stir in the flour mixture only briefly.

4. 4

   Then briefly fold in the grated zucchini and almonds.

5. 5

   Fill the dough into the mould and smooth it down. Bake in a hot oven for about 25 minutes. The brownie should not be completely baked through, so there are still traces of dough on the wooden skewer when you make a stick test.

6. 6

   Take out and let it cool down on a cake rack. Remove from the mould and cut into pieces.

7. 7

   Sort the raspberries, wash and drain if necessary. Wash, halve, stone and dice the nectarine. Heat the jam, stir until smooth and mix with the nectarine. Spread the nectarine, jam and berries over the brownie.

8. 8

   Allow to dry.

Nutrition Facts

KCAL
140 kcal

CARBS
14 g

FATS
8 g

PROTEINS
2 g