Make the flax egg by combining two tablespoons of ground flax seeds and five tablespoons of water in a small bowl and set aside.

Preheat the oven to 180 degrees C | 350 degrees F and line your 7x7-inch baking tin with baking paper.

Grate the courgette and add it to a large mixing bowl with the sifted flour, cocoa powder, baking powder, and salt, gently combining.

In a separate bowl, melt the butter in the microwave and then cream together with the light brown sugar and granulated sugar. Add the vanilla essence and flax egg to the wet ingredients.

Boil the kettle and make a half cup of coffee (125ml). 

Add the wet ingredients and the coffee to the dry ingredients and fold everything together until combined. The batter should be thick and glossy.

Pour the batter into the baking tin and smooth the top down, ensuring the batter is spread evenly in the tin.

Put the tin into the oven and bake for 30-35 minutes.

Remove the tin from the oven and allow the courgette brownies to cool for another 35 minutes in the tin.

Place the brownies (still in the tin) in the fridge for an hour or two to develop a dense, fudgy texture (optional step).

Remove the brownies from the fridge, slice and serve.