A particular recipe in which courgettes are used in a dessert. You will be surprised to discover how the use of zucchini in these brownies is spot on and gives the sweets a nice texture even without the use of butter.
Ingredients for 12 brownies:
- Spray cooking oil
- 2 large egg whites
- 120g of superfine almond flour
- 50g of unsweetened cocoa powder
- 170g of honey (or equal other liquid sweetener)
- 70g of grated courgettes*
- 130g of sugar-free and lactose-free chocolate chips
- 1 teaspoon of bicarbonate
- 1 pinch of salt
- 1 teaspoon of vanilla extract
Preparation:
- Preheat the oven to 160° and spray a 22x22cm baking tray with oil, cut a piece of baking paper 22cm wide and a little longer so that it extends a little over the edge and is easy to remove from the baking tray afterwards cooking. Place it in the pan.
- In a bowl beat whip the egg whites
- In a larger bowl mix together the flour, cocoa, salt and bicarbonate then add the grated zucchini and egg whites whipped with a spatula. Combine the honey and vanilla and mix until it becomes a homogeneous mixture. Add the chocolate chips and distribute them evenly throughout the dough then pour it into the baking tray, leveling it well
- Bake for about 30 minutes checking the center with a toothpick, when it comes out clean the brownies are done. Leave to cool for 30 minutes then cut into 12 pieces and serve.
Each brownie:
179 calories | Carbohydrates 25g (20g Sugar and 2.5g Fiber) | 9g Fat | 4.5g Protein
