INGREDIENTS
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215g natural peanut butter
80g agave syrup
125g grated courgette (don’t squeeze the water out)
20g cacao powder
20g ground flaxseed
4g baking soda
40g chocolate chips, plus more for sprinkling on top
4g Maldon salt
10g vanilla extract
Method
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Stir all ingredients in a large bowl until well combined, then fold in the chocolate chips. Put the mixture into a deep tray that’s lined with a sheet of parchment paper and add a layer of One Spray. Use a spatula to spread the mixture evenly and then sprinkle the top with a handful of chocolate chips.
Bake at 170C for 25-30 minutes, then allow the brownies to cool before portioning up.