Servings: 14 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins

Desserts | Snacks

These brownies tick ALL the boxes, so please don't pass on by! We promise you, that if you try them, you will want to be making them again and again. They are totally flourless. No grains and no gluten. No crazy blood sugar high either. They have the most indulgent texture and such a rich chocolate taste. Combined with the chocolate cream top and the shaved chocolate sprinkles. These really are a treat, but a low carb, healthy one at that. Who knew you could be getting one of your 5 a day from a brownie? The secret ingredient is courgettes. This adds all the moisture and adds to the fudge type consistency. If you aren't a fan of courgettes, which in this recipe are totally tasteless, you could replace with aubergine or carrot. Courgettes are one of lowest carb vegetables. They are available all year round from the supermarkets and are very good value.


Brownie ingredients

  • courgette (230g)
  • butter (80g)
  • dark chocolate (200g)
  • coconut sugar or sweetener (tbsp)
  • ground flax or almonds (40g)
  • eggs (2 large)
  • baking powder (1tsp)

Icing ingredients

  • double cream (100g)
  • dark chocolate (70g)


Pre-heat oven to 180�C.
Steam courgette, so it is soft. You can cook it in a pan or microwave, which ever way is best for you.
Melt your dark chocolate and pop in the butter. Combine until both melted. Pop to the side.
Once cooked drain liquid.
Add melted chocolate and butter mix.
Transfer chocolate batter to food processor / blender until smooth
Add in all the other dry ingredients apart from the sweetener or sugar & blend until fully combined.
Taste the mixture and add sweetener or sugar until you are happy with the sweetness!
Now add in eggs and continue to pulse until fully mixed
Transfer to a brownie tin (greased) and bake on 180�c for 20-25 minutes until fully set and the top slightly cracking
Best not to over-bake. They are very fudgey!
Allow to cool, have a sneaky try, and then make the chocolate cream topping (method below).
Once you have allowed the chocolate cream topping to set in the fridge for 30-60 minutes, transfer to a sealed tin / tub and eat within 3 days.
You do not have to keep them in the fridge but if you do the consistency will change, equally delicious though.
Keep up to 6 days in fridge.
You can cut them in to 14 medium squares.


Whisk double cream until a spreadable thickness.
Melt 50g dark chocolate.
Pour chocolate in to the double cream slowly and stir until thick and combined.
Spoon on to top of cake.
Pop in to the fridge to set for 30-60 minutes.
Grab a grater and grate the remaining chocolate over the top of the cream.