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Fudgy Brownies

Servings 16 serves


  • 1/2 cup finely grated zucchini I used a microplane
  • 1 cup tahini
  • 1 cup nut butter or an extra cup of tahini for a nut free version
  • 50 g chopped dark choc we used 85%
  • 1 cup honey or maple syrup
  • 1 tsp bicarb soda
  • 3 eggs
  • Pinch salt
  • 1/2 cup raw cacao powder
  • 1/2 cup collagen powder optional


  1. Preheat oven to 160C. Line a baking tray with baking paper.

  2. In a food processor blend together the eggs, tahini, nut butter and honey until well combined. Add the remaining ingredients and blend to smooth.

  3. Pour into your baking tray and bake for approx 30-40 mins (you want it to still be fudgy in the middle and it might still look a bit wobbly in the centre, that is good). I did 30 mins but your may need a little longer depending on your oven. Then remove from oven and allow to cool to room temperature before cutting. I find it easier to cut once it’s been in the fridge overnight with a hot knife.