Hello world,
So America’s national go-to tray bake was the delight of my childhood dreams. Pure decadence in every form, the delights of the chocolate treasure have ensured I’ve spent my life forever on the search for a more crunchy edge, a gooier centre, the ultimate recipe to put me in unpolluted brownie paradise.
Then I learnt about nutrition. The killjoy of every sugar addicts’ dream, the desire to reduce the amount of the aging drunk (aka sugar) has led me to adventure into the world of ‘natural sugars’. And here we are at the butternut squash brownie.
This recipe gives a sticky centre with a crispy crust – something that not many other butternut squash brownie recipes give. So what’s the secret formula…
Ingredients
120g butternut squash, pureed
4-5 tbsp honey
3 medium eggs
2 tsp vanilla essence
80g self-raising flour
60g cacao powder
1 tsp salt
1 tsp baking powder
2 tbsp ground almonds
100g dark chocolate chips (at least 75% coco solid)
1 tbsp coconut oil
Instructions
1.) Preheat the oven to 160C/320F/Gas Mark 3
2.) Slice the butternut squash in half, scoop out the seeds, spray with olive oil and place in the over. Bake until soft throughout – approx. 30-45mins.
3.) Once soft, scoop the butternut squash flesh away from the skin and into a bowl. With a folk, mash squash flesh until smooth.
4.) Combine the butternut squash, eggs, honey and vanilla essence and mix well until smooth.
5.) Add the flour, ground almonds, salt, cacao powder, and baking powder into the bowl and mix well until smooth.
6.) Put the coconut oil in a 8 inch square baking dish or pop in the over to melt. Now more than 5 minutes before you put the mix into the oven.
7.) Whisk the mix with an electric whisk until smooth
8.) Gently fold in the chocolate chips to the mix.
9.) Take the baking tray from the over and pour the batter into the greased pan and pop in the oven for 25 to 30 minutes.
10.) The brownies are done when a knife comes out clean.
11.) Turn onto a cooling rack and cutting into squares.
12.) Avoid the temptation – the brownies really are at their most scrumptious when they’re completely cool.
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