Pumpkin Courgette Brownies

Another mash up of two brownie recipes:
Pumpkin Brownies
Beetroot Courgette Brownies

Through experimentation - mostly as a result of discovering what's leftover in my fridge - I've learned that any of the following can be combined with basic ingredients to make healthier versions of traditional chocolate brownies:
beetroot, pumpkin, courgette, sweet potato (not tried yet).

The basic ingredients for the brownies are simply:
flour/oats, baking powder, cocoa powder, egg/flax egg, apple sauce/coconut oil, honey and some dark chocolate.

Pumpkin Courgette Brownies
Makes 8

Ingredients:
- 110g / 4oz courgette, grated
- 125g / 4.5oz pumpkin purée
- 120g / 4.5oz flour (I use whole wheat)
- 20g /4tbsp cocoa powder, natural unsweetened
- 1tsp baking powder
- 20g / 1tbsp honey
- 1 egg, beaten
- 30ml / 2tbsp coconut oil, melted and slightly cooled
- 1tsp vanilla extract
- 40g / 1.4oz dark chocolate chips or chopped

Method:

• In a bowl stir together the grated courgette and pumpkin purée.
• In a large bowl, stir together the dry ingredients (flour, cocoa powder, baking powder).
• Add in the wet ingredients (honey, egg, coconut oil, vanilla extract).
• Stir in the beet courgette mixture.
• Finally, stir in the chopped chocolate or chocolate chips.
• Pour batter into a loaf tin or 8x8 pan (lined with parchment paper or sprayed with cooking spray).
• Cook at 175C / 350F for 30 minutes.
• Cool on a wire rack and cut into 8 squares. ENJOY!

Nutritional Information: