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Writer's picture52Steps

Marrow Season: Chocolate Marrow Brownie.

- Serves 16 - Ready in 1 hour 40 minutes (includes 1 hour of cooling time) -


This is intensely chocolatey without the addition of any chocolate (only cocoa powder is needed). Although if you don't like sultanas, you can swap them for chopped-up chunks of chocolate.


*uses up 1/8 of a medium marrow*


Gather together...

160g melted butter. 75g (¾ cup) cocoa powder. 75g (1/3 heaped cup) brown sugar. 2tsp vanilla extract (the Taylor & Colledge brand is fairtrade certified / the Dr Oetker brand is alcohol free). 250g (1/8 of a medium) marrow (weighed without the skin, ends and seeds). Peeled (skin discarded), halved (seeds scooped out and discarded) and FINELY grated OR use 2 small/medium courgettes (no need to peel / de-seed if using courgettes).

100g - just under 1 cup - of sultanas.

3 medium eggs, lightly beaten before adding - to make mixing easier.

250g self-raising flour (sieved).


Get baking...

1. Line the base and sides of a 9 inch (23cm x 23cm) square tin with greaseproof paper OR, even better, a reusable silicone liner.

2. Prep the peeled, de-seeded and FINELY grated marrow flesh by putting it into a sieve over a bowl and pressing down GENTLY with the back of a spoon, so any excess moisture comes out (discard this excess juice). You don't want to squeeze out too much moisture as it is needed to make a squidgy, moist brownie.

3. Preheat the oven to 180 C (160 fan) or Gas 4.

4. In a largish saucepan pan, melt the 160g of butter. Turn OFF the heat and mix in the 75g (¾ cup) cocoa and the 75g (1/3 heaped cup) of brown sugar, very thoroughly.

5. To the cooling pan, stir in the 2 tsp of vanilla extract, the 250g of FINELY grated marrow (approximately 1/8 of a large marrow) and the 100g (just -under 1 cup) of sultanas. Stir.

6. Now that the mixture has cooled (due to the addition of the marrow) you can mix in the 3 medium eggs. If you added the eggs earlier they would scramble!

7. Then SIEVE in the 250g (just under 1 and 3/4 cups) of self-raising flour and mix again thoroughly but gently until no flour is visible (so you don’t knock the air out of the mixture).

8. Spoon the brownie mixture into your pre-lined and butter-greased tin.

9. Bake for 15 - 20 minutes at 180 C (160 fan) or Gas 4. When ready, the edge will have just started to shrink away from the sides of the tin and the top will have just started to crack. DO NOT overbake it.

10. Cool the cooked brownie, IN THE TIN (placed on a cooling rack), for at least 1 hour. Or, eat warm immediately with ice cream!

11. Once cooled, cut into 16 pieces and enjoy.

12. This brownie actually tastes better the day after baking. Keep at room temperature in a sealed container and eat up within 3 days.


Adapted from this recipe on the MakingItUp home-schooling blog.


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