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Cheeky Choccy Brownies

September 14, 2017

In all of our classes we like to focus on healthy eating and our recipes are deigned to encourage children to see not only how much they are capable of achieving, but also introducing them to perhaps new and surprising ways of cooking.

 

This week our recipe was for Cheeky Choccy Brownies. The children were very exited to be making these delicious brownies, especially as we have been cooking without the ovens for over a term at Coten End School classes. 

 

The children were at first apprehensive at best to discover that our recipe included not one but two vegetables and was 100% vegan.

 

 

 

 

We switched out butter and egg for oil, courgette and carrot to make our brownies deliciously moist and gooey!

 

The children really enjoyed weighing and measuring their own ingredients in this recipe and had a great time grating!

 

Everyone was surprised by how scrummy the brownies smelt while baking and despite initial fears exited to take them home to try.

 

Comments received from parents so far include: 'delicious', 'my partner tired the brownies and didn't even realise there was courgette until my son told him!'

 

Fantastic job kids well done!!

 

If you'd like to have a go at making our cheeky choccy brownies I have included the recipe below, have a go and let us know how much you liked them!

 

 

 

Cheeky Chocolate Brownies

 

These brownies are not only a healthy alternative to a standard brownie but are also vegan. They are kept rich and moist with a healthy chunk of courgette instead! If you grow your own vegetables and end up with a bumper courgette crop this recipe is a great way to use some up that the kids wont complain about!

This recipe serves 2-3people

 

Ingredients 

30ml Vegetable Oil
75g Caster Sugar
½ Tspn Vanilla Extract
65g Plain Flour
2 Tspn Cocoa Powder
½ Tspn Bicarbonate of Soda
65g Courgette
15g Chopped Walnuts or Grated Carrot
A Pinch of Salt

Method:

1. Pre heat the oven to 180C.

2. Lightly grease the inside of a baking tin.

3. In a mixing bowl mix together the caster sugar, oil and vanilla extract until well combined.

4. In a seperate bowl combine flour, salt, cocoa powder and bicarbonate or soda, when mixed stir into the oil and sugar.

7. Grate the courgette and then fold into the other ingredients, adding the walnuts or grated carrot.

8. Spoon the mixture into your baking tin and bake in the centre of an oven for 25 minutes.

9. Note: The mixture may look quite dry however when baked the courgette will have added moisture bake into your brownies!

 

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Call: Liz - 07904 008440

Email: TheCookeryKitchen@Gmail.com