- 100g cocoa
- 300g caster sugar (golden if you’ve got it)
- 200g butter
- 3 large eggs, beaten
- 100g self-raising flour
- Half an overgrown courgette (350g), grated
(Courgette Tip: You’re going to need to drain the grated courgette of all its moisture or you’ll end up with soggy brownies instead of perfectly moist ones. To do this, grate the courgette straight into a clean teatowel, then fold it so that you can hold it easily and wring it out over the sink. You’ll be surprised how much juice comes outta there.)
- Pre-heat your oven to gas mark 4.
- Grease and line the tin you always use for brownies.
- Grab the biggest saucepan you own and melt the butter, sugar and cocoa together on the lowest heat you can get away with. It’s best to get the butter melting for a bit first before adding the sugar and cocoa to avoid sticking.
- Leave it to cool to avoid getting scrambled eggs on the next step.
- Beat in the eggs little by little, follow with the flour and courgette then mix until everything’s combined.
- Pour into the baking dish and put on the top shelf of the oven to bake for 35 minutes.
- Once done, leave to cool for a little while then transfer to a wire rack and slice into 12 brownies.
Source: Cate in the Kitchen