Lauki (Bottle Gourd) Brownies
Description
These brownies are phenomenally rich, dark, and decadent, yet they pack a hidden nutritional punch. By blending fresh lauki directly into the liquid base, you get an incredibly soft, fudgy crumb without any vegetable taste.
Ingredients
The Dry Ingredients
The Mix-Ins
Instructions
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Preheat your oven to 180°C (350°F).
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Line an 8x8 inch baking pan with parchment paper.
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Drop your lightly squeezed grated lauki, the egg, your Nutella/Biscoff spread, 1–2 tablespoons of milk, oil, and vanilla extract into your blender jar.
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Blend on high for 1 minute until the mixture becomes a smooth, velvety chocolate liquid.
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Add your oat flour, jaggery, cocoa powder, coffee powder, baking powder, baking soda, and salt directly into the blender.
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Pulse a few times just until a thick, rich batter forms.
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Stir in your chocolate chips by hand using a spatula.
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Spread the thick batter evenly into your lined tray.
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Scatter a few extra chocolate chips on top.
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Bake at 180°C for 22–25 minutes.
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Because of the egg, it bakes slightly faster. Check it at 22 minutes.
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A toothpick inserted should come out with sticky, thick crumbs—not wet batter, and not completely dry.
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Let it cool down completely at room temperature, then pop the tray into the fridge for 30 minutes before slicing.
Substitution Guide
Option A - The Peanut Butter / Almond Butter Vibe (The Original):
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Gives it a rich, dense texture. Almond butter is great if you want a neutral flavor; peanut butter adds a classic nutty twist.
Option B - The Luxury Fusion (Nutella + Biscoff Mix):
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If you run short on Nutella, mix it half-and-half with Lotus Biscoff spread. The caramelized spice notes mixed with chocolate hazelnut are magical.
Option C - The "Nothing" Option (No Spreads At All):
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If you don’t have any spreads or want a completely nut-free, lighter cake-style brownie, skip the spread entirely. Simply increase the cooking oil by 2 tablespoons (making it a total of ¼ cup + 2 tbsp oil) to keep the moisture high.