Courgette, cardamom and chocolate brownies

There was probably a time, once, where the idea of putting courgettes into brownies would have been met with consternation and revulsion. Now, however, it’s old news. Carrots, beetroot, butternut squash . . . the list of vegetables that can be sneaked into a cake batter with delicious results is a large one, and courgettes are no exception. You would have no idea that these rich, flavoursome brownies contained courgette if you tasted them, but the vegetable keeps them deliciously moist.

They’re delightfully gooey in the middle, peppered with molten dark chocolate chips, and fragrant with a whisper of cardamom and the molasses aroma of muscovado sugar. Ground pistachios enrich the crumb with their gorgeous nutty flavour, and add extra crunch to the crispy top of the brownie. They can be whipped up in a few minutes and are a wonderful, slightly healthier, alternative to traditional buttery brownies – as well as a great way to use up a glut of late summer courgettes.