Cut the courgettes in half lengthways and scoop out the seeds. Place on a baking tray.
Bake for 8 to 10 minutes until par-cooked and still firm in the middle. Remove from the oven and set aside.
Meanwhile, heat the olive oil in a frying pan over medium heat, and add the chorizo, breaking the meat up as it cooks. Cook and stir for 8 minutes, or until the meat is not longer pink. Sprinkle in the red pepper chilli flakes, and season with salt and black pepper. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
Transfer the sausage mixture into a mixing bowl and stir in the tomatoes, breadcrumbs and basil until the stuffing is thoroughly combined. Lightly stuff the courgette halves with the stuffing and top with slices of Brie.
Bake until thoroughly heated through and beginning to brown on top, 20 to 30 minutes. Remove from the oven, slice and serve.