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Courgette Brownie

INGREDIENTS 

  • 500 g courgette (2 small)
  • 1.5 cups erythrol
  • 2 eggs
  • rum flavouring
  • mousse of 1 apple
  • 3/4 cup flour (half millet and whole wheat)
  • 3 tablespoons cocoa
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
Topping:
  • 2 very ripe bananas
  • 4 tbsp cocoa
  • erythrol to taste, if necessary
Top:
  • any fruit

To prepare the recipe you will need:

Baking tray 30cm High mould 28x23.5x6cm

PREPARATION

  • Grate the courgette on a small-mesh grater and drain off any excess water.
  • Mix the eggs with the erythrol.
  • Add the apple mousse and flavouring.
  • Mix the remaining ingredients thoroughly and add to the mixture gradually, sifting.
  • Pour the mixture into a rectangular tin lined with baking paper and bake for 55 minutes at 175˚C.
  • Blend the ingredients for the topping and spread over the top of the cake.

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Loaf tin 30x11x6
  • classic shape 
  • can also be used as breadmaking tin
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

Material:
- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.