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Today, we harvested one of our way overgrown courgette. It was really humongous, over 5 kg. My little brother really struggled with it. Poor thing surprised.

We made half of it into courgette hash brown, and the other half into chocolate brownies.

After dad cut it up and got the seeds and the middle out, he let me and Adel shred some of it. It is hard work, so we took turns, and let dad finish it up eventually. wink We didn't even peal it, because there was no need for it. It is cooked in the brownie anyways.

While we preheat the oven to 180 °C, in a large bowl, I mixed the ingredients together. 100 ml vegetable oil, 200 g caster sugar, 2 teaspoons of vanilla essence. In a separate bowl, Adel mixed up the 250 g flour, 40 g cocoa powder, 1 and 1/2 teaspoon of bicarbonate of soda, 1 teaspoon of salt.

Then turn the dry ingredients into my bowl. Fold in the 500 g shredded courgette.

Pour the dough into a baking pen lined with baking paper and put it in the oven for 25 - 30 minutes, until done.

While the cake bakes, we made the best part of it, the chocolate icing.

For the icing, we melted 4 table spoon of butter and mixed in 6 tablespoon of cocoa powder. When all the powder is dissolved, we can add 150 g icing sugar and 4 tablespoon of milk. Just set it aside, and let it settle.

When the cake cools down, just spread the icing on the top generously and enjoy. tongue-out

Courgette browniePS: when we made this recipe the second time, we didn't have time to assemble the cake when it needed to be, because I went swimming to Charleville Park Hotel. cool Anyway, the icing became too hard to spread. Dad popped it into the microwave for 30 seconds, and everything was fixed.

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