Courgette Brownies

May 10, 2017
2 min read

With 14 weeks to go and a penchant for all things naughty but nice - here is a recipe for Chocolate Brownies. I have tried to keep my treats to at least having some goodness in them to control the guilt - I am hoping as things heat up in Houston my appetite for salads might take over but for now these babes will have to do!

Recipe by Chocolate Covered Katie http://chocolatecoveredkatie.com/2013/05/31/healthy-chocolate-fudge-zucchini-brownies/ but had to adapt the coconut flour for almond flour as Wholefoods were out. I also didn't add any sugar but did add the chocolate chips to create that sweetness.

Ingredients

1/2 cup shredded courgette
1/3 cup applesauce
1 cup plus 2 tbsp water
2 tsp pure vanilla extract
3 tbsp flaxmeal
1/2 cup of coconut oil
3/4 cup cocoa powder
1 cup Almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup mini chocolate chips, optional

Frosting

1/2 cup cocoa powder
2 tbsp pure maple syrup or agave
1/2 cup virgin coconut oil, melted

Instructions

Preheat oven to 350F, and line a baking dish with parchment paper, the size depends on the thickness you want - I used a 9" x 13" and they came out just over an inch thick. Set aside.

In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Bake for 19-20 minutes. Allow brownies to cool before frosting and if at all possible wait until the next day to eat them. (FAIL). They will be twice as flavorful! Makes 20 squares.

For the frosting simply combine all the ingredients together and pour over the top of the brownies. I have frozen all of mine and the leftover chocolate chips in hope that it will make them last a little longer?! One can only hope!? The positive news is that they are Gluten Free, Sugar free, (bar the chocolate chips), high in fibre and Omega 3 - thanks to the Flaxseed...