Zucchini Cashew Brownies
Total Steps
7
Ingredients
13
Tools Needed
1
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- 150 g zucchini (5.3 oz)
- 100 g cashews (3.5 oz)
- 75 g butter (2.6 oz)
- 50 g dark chocolate with 70% cocoa content (1.7 oz)
- 2 count eggs
- 150 g sugar (5.3 oz)
- 1 tablespoon vanilla sugar
- 1 teaspoon vanilla essence(optional)
- 50 g all-purpose flour (1.7 oz)
- 5 teaspoons heaped natural cocoa powder, unsweetened
- 1 teaspoon heaped baking powder
- chocolate chips(optional)
- icing sugar(optional)
Instructions
Step 1
Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line a brownie pan (mine is 22 x 24 cm/ 8.6 x 9.5 inches) with baking paper.
Step 2
Grate the zucchini and roughly chop the cashews.
Step 3
Place the butter and the 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.
Step 4
Place the eggs, sugar and vanilla sugar into a bowl and whisk up with a hand-held mixer until frothy.
Step 5
Mix the flour, cocoa and baking powder together and give over the egg mixture. Incorporate and add the butter-chocolate mixture. Add the zucchini and the cashews and incorporate everything. You can add some chocolate chips here if you like.
Step 6
Pour this mixture into the prepared pan and bake for 30 to 35 minutes, depending on your oven and also the size of the pan. Insert a toothpick in the middle of the cake. It should come out still a little moist. Leave to cool and dust with icing sugar if desired.
Step 7
It keeps well in an airtight container for several days.