There are few things in this world more satisfying that biting into a moist, fudgy brownie.
While chocolate brownies don't generally fit into our clean eating habits, the following recipe removes the flour and adds some zucchini, making it a slightly less sinful option for your cheat day treat!
Give them a try and let us know what you think!
1 cup of pureed zucchini
6 tablespoons of butter, melted
2 tablespoons of coconut oil, melted
1 large egg
1/cup coconut sugar
1 tablespoon pure vanilla extract
3/4 cup organic peanut flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon sea salt
4 squares dark chocolate, cut into pieces
Preheat oven to 176°C | 350°F.
Line a 8x8" baking pan with baking/parchment paper, or lightly grease with oil spray. Set aside.
In a medium bowl, whisk together the zucchini, butter, oil, egg, sugar and vanilla until well combined.
Add the dry ingredients; folding through slowly until just combined. The batter will be thick but shouldn't be dry. If it is too dry, add a little water.
Fold in half of the chocolate chunks.
Pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
Bake for 30 minutes or until the brownies spring back when gently touched.
Allow to cool completely
Cut into squares and chill to semi-set.
If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days.