Peanut butter zucchini brownies
Don't be put off by the zucchini - this brownie is chocolatey and delicious!
WHAT YOU NEED
- 1 large (or 1.5 small) zucchini
- 1 cup Fix & Fogg Super Crunchy peanut butter
- 1 egg
- 1/4 cup cocoa powder
- 1/4 cup rice malt syrup
- 1 tsp cinnamon
- 1 tsp baking powder
- 100g dark chocolate (we like 85% cacao), roughly chopped
Preheat oven to 180°C and grease a 23cm square tin.
Grate the zucchini and wrap it in a few paper towels or a tea towel to squeeze out most of the moisture. Combine all the ingredients (including the zucchini) in a bowl and mix.
Transfer the mixture into the tin and bake for approximately 35 minutes. Leave to cool in the tin before cutting.
This keeps well in the freezer or in an airtght container for 2-3 days.