Courgette chocolate brownies

1. Preheat the oven to 176 o C / 350 o F and line a 8” x 8” pan with parchment paper or spray
with baking spray
2. In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit
for 5 minutes to let the coconut sugar dissolve
3. In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy), baking
soda and salt. Make sure there are no clumps before going on to the next step!
4. Add the dry mix to the wet mix and gently stir until combined. Be sure not to over mix!
5. Then fold in the courgette and 70g small broken up chocolate pieces.
6. Pour the mixture into the pan and even the surface with a spatula
7. Sprinkle the remainder of the 30g broken up chocolate pieces on top
8. Bake for 25 minutes or until a toothpick inserted in the middle doesn’t come out gooey! It
might be sticky but will not have raw batter on it.
9. Store in an airtight container for up to 2 days at room temperature or up to 1 week in the
fridge.