Moist flourless chocolate courgette brownies

Moist flourless chocolate courgette brownies with dates, almond flour and cocoa – soft, chocolatey and made from simple ingredients.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 250 kcal per serving
• Protein: 9 g
• Fat: 14 g
• Carbs: 24 g

Ingredients

• 1 courgette
• 150 g dates
• 3 organic eggs
• 100 g almond flour
• 50 g cocoa powder
• 1 tbsp coconut oil
• 1 tsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · stick blender · chopping board · knife · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan) and line a tin with baking paper. Finely grate the courgette and gently squeeze out the excess liquid.
2. Blend the dates with the eggs and coconut oil into a smooth, creamy mixture.
3. Mix the almond flour, cocoa powder, baking powder and salt thoroughly in a bowl.
4. Fold the dry ingredients and the courgette into the date cream until you have an even, dark batter.
5. Spread the batter into the tin and bake at 180 °C for 25–30 min until the top has set and the middle still looks slightly moist.
6. Leave the brownies to cool completely, then cut them into pieces. A little yoghurt or a few berries go well with them.

Good to know

These brownies are dense, moist and properly chocolatey. The courgette keeps the batter soft without stealing the show.

Swaps

Almond flour → ground hazelnuts (similarly nutty, also contain vitamin E) | Coconut oil → ghee (carries fat-soluble flavour compounds for a fuller taste; contains milk) | Dates → ripe banana (less caramel-like sweetness)

Allergens

Contains egg and almonds (tree nuts), so it isn't suitable for anyone with these allergies. Usually fine for children in small pieces; in pregnancy, fine with fresh eggs, baked right through, and well-washed courgette.

Dairy-free recipes