Zucchini-raspberry brownies with wholemeal flour

Ingredients for 4 servings:

• 1 egg(s)
• 50 g cane sugar
• 50 g dark chocolate
• 50 g butter
• 100 g zucchini, grated
• 35 g wholemeal spelt flour
• 1 pinch of baking powder
• 20 g cocoa
• 1 pinch of salt
• 75 g raspberries, fresh or frozen
• 50 g chocolate drops
• Butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

for a small casserole dish

Beat the egg and sugar until creamy. Finely chop the chocolate and melt in the microwave or over a double boiler. Add the butter in flakes and let it melt into the chocolate. Stir the lukewarm chocolate butter into the sugar and egg mixture. Wash and finely grate the zucchini. Mix the flour with cocoa, salt, and baking powder. Stir the zucchini flakes very briefly (!) into the remaining ingredients. Fold in the rest with a spatula. Finally, fold in the raspberries and 2/3 of the chocolate chips. Grease a small baking dish with butter and pour in the batter. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 25-30 minutes. After baking, sprinkle the remaining chocolate chips on top of the brownie.