Black Chocolate and Courgette Brownie

Black Chocolate and Courgette Brownie

I adore this brownie! It’s not heavy at all, as the courgette gives it freshness and lightness. If you want to experience the sauce or ganache that I propose, you will love the combination of both!

Black Chocolate and Courgette Brownie

Servings: 6    Difficulty: Easy     Time: 30 Min.

Ingredients

  • 125 GR OF NON-HYDROGENATED VEGAN BUTTER
  • 70 GR OF BLACK CHOCOLATE (855 CACAO MINIMUM)
  • 85 GR CACAO POWDER
  • 100 GR OF SPELT ORGANIC FLOUR
  • 1 EGG (OR 1 TBSP OF FLAXSEED BLENDED AND SOAKED IN THREE TBSP OF WATER
  • 80 GR OF MAPLE SYRUP
  • 70 GR OF GRATED COURGETTE
  • A PINCH OF SALT
  • A DROP OF ORGANIC MINT ESSENTIAL OIL (SUITABLE FOR COOKING)

For the Coconut Ganache

  • 200 ML OF COCONUT CREAM
  • 50 ML OF RICE SYRUP
  • 20 GR GRATED COCONUT
  • 2 TBSP OF KUZU
  • 1 TBSP OF CASHEW OR ALMOND BUTTER

Instructions

  1. Preheat the oven to 180ºC.
  2. Remove the non-hydrogenated organic vegan butter from the refrigerator and let it soften.
  3. In a bowl, melt the chocolate in a bain-marie and mix it with the butter, whisking well. Add the maple syrup and the egg or the flax seeds (blended and soaked) and stir well, until you get a homogeneous mixture. Set aside.
  4. In another bowl, put the sifted organic Spelt flour, the cacao powder and the pinch of salt.
  5. Add the mixture of the flours to the mixture of butter, and mix well, until the ingredients are well mixed and without lumps.
  6. Finally, add the grated courgette and the mint essential oil (optional). Mix well again.
  7. Put the mixture in a rectangular mould, and with two centimetres thick.
  8. Bake for approximately 20-30 minutes.

For the Coconut Ganache

  1. Put all the ingredients in a pan, except for the kuzu.
  2. Heat all the ingredients of the pan, whisking constantly. Dilute the kuzu in a little coconut cream
  3. When it breaks to boil, lower the heat, and let infuse the coconut for about ten minutes over low heat. Strain into another saucepan and pour the diluted kuzu. Whisk constantly with a stick until the cream has thickened. Turn off the heat and set it aside. Remove from time to time so that you do not make a layer over the ganache.

KITCHEN TIPS: You can make the mixture a little thicker and put it in a pastry bag to decorate the top of the brownie, you will get a more gourmet touch.

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