• 1 courgette grated
• 1 ripe banana
• 1 tsp vanilla extract
• 1/2 cup of almond milk
• 1/3rd cup of vegetable oil or butter or vegan spread
• 1 tsp baking powder
• 1 cup of oats- I used chocolate flavoured oats –thegreatbritishporridgeco
• 1 cup self raising flour
• 1/4 slab of melted dark chocolate
• 1 tbs cacao powder or cocoa
• 1/4 cup maple syrup
1 Pre heat the oven 180 degrees Celsius, gas mark 4.
2 In a bow add the flour, baking powder, cacao, oats and mix well.
3 Squeeze the excess water out of the courgettes and add into a bowl, followed by the banana, vanilla, oil and honey and mix well.
4 Add the dry ingredients to the wet mixture and mix until combined.
5 Line a square tin with baking paper and pour the brownie mixture into the tin and spread out. Drizzle the melted chocolate and make swirls using a toothpick.
6 Bake for about 45 minutes until golden. These brownies are gooey and sticky so allow to cool before cutting into squares. If you prefer your brownies to be more chunky use a smaller baking tin for depth. I used a medium sized square tin so these brownies are slightly less in depth.
7 They taste great the next day, heated and served with some yoghurt or ice cream
This recipe was created in exchange for gifted product from The Great British Porridge Co