Clara Schusters, MSc student of Resilient Farming and Food Systems from Germany You encounter all the flavours of the world in our WUR community. Clara Schusters (28), MSc student of Resilient Farming & Food Systems from Germany, shares her go-to vegan brownie recipe.
‘When I became vegan six years ago, this was one of the first recipes I tried. I was a bit sceptical as nobody wants brownies to taste like courgette. But when I tried it, I was blown away by the taste. The courgette adds moisture to the brownies, creating a great texture. I love the fact that there’s so much hidden veg in these brownies. It’s also a fast and fool-proof recipe: you can’t go wrong. Finally, I love people’s reaction when you tell them courgette is one of the main ingredients. They can’t believe it.’
Ingredients
- 300g courgette
- 250g flour
- 2 packs of vanilla sugar
- 170g sugar
- 50g cocoa powder
- 1 tsp baking powder
- 125ml vegetable oil
- Pinch of salt
Preparation
- Preheat the oven to 180 degrees (fan oven).
- Grate the courgette using the coarse side of a box grater.
- Mix all the other ingredients well and add the grated courgette.
- Put baking paper in a baking pan and spread the brownie mix. Bake in the oven for 20-25 minutes. The brownies should be firm on the outside but still a bit soft inside as they harden when cooling.
- Take the brownie mix out of the oven and let it cool for at least 90 minutes to set.
- Enjoy!
