We made these brownies with a paste of zucchini and dates, for a healthier option to the classic all-butter recipe.
Each square has 127kcal, a third of the fats, and three times more fibres.
Soak the chia seeds in the given water for 10 minutes.
Next, add the dates to another bowl, cover with water, and leave them to soften for 10 min. Then, drain them.
In a food processor, blitz the dates with zucchini into a smooth purée.
Now, combine the zucchini purée with cocoa, chia-egg, peanut butter, baking powder, vanilla, and melted chocolate.
Transfer the dough into a 20 cm (8 inches) square baking tin, level it with a spatula, and sprinkle it with chopped cashew nuts.
Bake the brownie slab for 35 minutes at 200°C (390°F), and leave it to cool down completely before slicing into squares.