|100 ml||coconut oil|
|1/4 cup||Goldcrest Pure Honey|
|1/2 cup||brown sugar|
|1 tsp||vanilla extract|
|1/2 cup||wholemeal spelt flour|
|1/4 cup||almond meal|
|1/2 cup||cocoa powder|
|1/2 tsp||Baking powder|
|1 1/2||courgettes — grated|
|100 g||dark chocolate — roughly chopped|
|25 ml||tahini paste|
|1/3 cup||cocoa powder|
|3-4 tbsp||honey — or maple syrup|
|3 tbsp||Greek yoghurt|
|1/2 tsp||vanilla extract|
|cocoa nibs — to finish|
Preheat the oven to 180º C. Grease and line a 20cm square baking tin with baking paper, extending the opposite ends to create paper handles.
In a large bowl, whisk together the eggs, oil, sugar and vanilla extract.
Sift together the flour, almond meal, cocoa, baking powder and salt.
Add the dry ingredients to the egg mixture and beat until well incorporated.
Fold through the zucchini and chocolate pieces.
Transfer the batter to the prepared tin and smooth over with the back of a spoon.
Bake for 25-30 minutes. When testing with a skewer, the centre should still be fudgy and gooey.
Cool on a wire rack before carefully lifting from the tin.
To make the frosting, place all the ingredient, except the cocoa nibs into a blender and blitz until completely smooth and silky.
Spread the avocado frosting over the cooled brownie slab and scatter with cocoa nibs.
Slice into squares and serve at room temperature.
Recipe by Bibbyskitchen@36.