CHOCOLATE AND ZUCCHINI BROWNIE WITH SALTED TAHINI CARAMEL

November 21, 2020 / Lyn Jones / 0 Comments

Fudgy on the inside with a crisp exterior and full of… vegetables. Yeah you read that last sentence correctly. It’s main ingredient is zucchini and it’s good. The tahini makes the caramel taste like those chewy sesame bars. But you could easily skip that step and just make choc zucchini brownie.

Ingredients
1 cup finely grated zucchini (2 small ones are sweeter)
4 Tbs melted butter
4 Tbs melted coconut oil
1 large egg
1/2 cup coconut sugar (or granulated sugar of choice)
1 tsp vanilla extract
3/4 cup spelt flour (or flour of choice)
1/3 cup cacao or unsweetened cocoa powder
1 tsp BP
pinch salt

Tahini Caramel
1/4 cup coconut cream
2 Tbs tahini
1 Tbs +1 tsp Maple syrup
1 tsp vanilla extract
1/4 tsp salt

Preheat oven to 180 degrees celsius.

Combine zucchini, butter, oil, egg, sugar and vanilla extract and mix until well combined.
Sift together flour, BP & cacao then combine with wets: gently fold in until well combined.

Pour into a lined baking baking dish and spread out the edges.

Tahini Caramel:  Combine all ingredients in the smallest pan you have and stir slowly over a low heat. Do this until ingredients have completely combined, then simmer until mixture has deepened in colour. Stir continuously it will only take a few minutes. Add half the salt. Remove from heat.

Drizzle caramel over the top of the brownie mix, use a knife to swirl into the brownie mixture slightly.

NOTES:   I would rather add pecans on top instead of caramel. Also, looks like lots of fat