Healthy Courgette and Hazelnuts Brownies
These rich and fudgy Vegan Brownies are the perfect balance of chewiness and gooeyness, packed with deep chocolate flavor that keeps you coming back for more. You won’t believe they’re sugar-free, oil-free, and made with courgette! The hidden veggie keeps them moist without affecting the taste—so all you’ll notice is pure chocolate indulgence.A wholesome yet decadent treat that’s gluten-free, dairy-free, and completely satisfying!
Equipment
- blender
- grater
- 20x20 cm tin
Ingredients
Wet ingredients
- 1 Tbsp ground Flaxseeds
- 3 Tbsp filtered Water
- 100 gr Hazelnuts
- 80 gr dark Chocolate (min 70%)
- 160 gr pitted dates (8-12 Dates)
- 200 gr grated Courgette
- 50 ml espresso coffee shot (or decaf)
- 30 gr dark Chocolate Chips (to be folded in)
Dry ingredients
- 90 gr Wholemeal Flour, Spelt or Gluten free
- 50 gr ground Almond
- 30 gr Cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
Topping ingredients
- 1 handful Hazelnuts
- 1 handful dark Chocolate Chips
Instructions
- Start by mixing the ground Flaxseeds with 3 Tbsp of filtered Water in a little bowl and put aside for 15 mins. Roast the Hazelnuts in a pre-heated oven at 170C for 12-14 mins or until lightly golden. If your nuts are already roasted you still need to lightly roast them for 6 mins to help release their natural oils.
- While the Hazelnuts are roasting, grate the Courgette and melt the dark Chocolate in a bain-marie (heatproof glass bowl in a saucepan with simmering water) or microwave. Take the roasted Hazelnuts out of the oven and let them cool down for 5 mins.
- Add the still warm but not hot, roasted Hazelnuts to a food processor and blend to a butter. Add the pitted Dates and process again to break down the dates until you have a kind of crumbly texture.
- To the melted Chocolate add the Flaxseed mixture, Hazelnut butter with the Dates, and Coffee shot. Mix and fold with a spatula until well combined.
- Fold in the grated Courgette and put aside. Meanwhile pre-heat the oven at 175C.
- In a separate bowl mix together all the dry ingredients, Wholemeal Flour, ground Almond, Cocoa powder, baking powder and baking soda.
- Sift the dry mix ingredients into the wet Chocolate mix with a fine meshed strainer by holding the handle with one hand and tapping gently with the other. You may need to use a spoon to help the last bits. Discard the big bits left in the strainer.
- Mix the strained flour well but be careful not to overmix. Fold in the Chocolate Chips keeping some for topping. Line a 8×8 cm baking tray with parchment paper making sure there is some overhang on the sides. This will make it easy to lift the brownies out of the tray. Pour in the mixture.
- Top with some Hazelnuts and remaining Chocolate Chips. Bake at 175C for 30-35 mins or until a toothpick inserted in the middle comes out with some moist crumbs. Using the parchment paper as handles, carefully lift the brownies out of the pan and onto a wire rack. Allow to cool for at least 30 minutes before slicing.
Notes
I did my own Hazelnut butter here but if you don’t have a blender or are short with time then use store bought Almond butter or other Nut butter, I would avoid Peanut butter due to its strong flavour but it also works. The Flax egg helps to bind the ingredients together.