Chocolate brownies are the ultimate comfort food and who doesn’t need comfort food in their life? If you’d like to make some brownies but are concerned about the fat content/healthiness of them, then this recipe is perfect. It is a hybrid version of regular brownies that also provide you with one of your five a day!!
Time: 25-30 minutes to cook (depending on oven)
You will need:
- Oil to grease baking dish + grease proof paper to line baking tin
- 400 grams of butternut squash, peeled and chopped into 2cm dice
- 100 grams of Green and Blacks dark chocolate (at least 70% cocoa content), roughly chopped
- 4 medium free range/organic eggs
- 200 grams golden caster sugar or coconut sugar to be healthier
- 100 grams green and black cocoa powder
- 2 tablespoons coconut flour or Linwoods ground seeds mix
- 2 teaspoons of baking powder
- Pinch of salt
Method:
- Pre-heat oven to 180°C/ fan oven 160°C /gas mark 4.
- Grease and line a 20cm x 20cm square brownie tin with grease proof paper.
- Bake peeled and chopped butternut squash in oven for 15 mins or until soft.
- Put soft baked squash in a mixing bowl and add chopped chocolate/combine until completely melted. Whizz this mixture until it resembles a puree.
- Crack the eggs into a large bowl and add the sugar, using a handheld blender, whisk until light and fluffy, then fold in the cocoa powder, coconut flour, baking powder and a pinch of salt.
- Now fold in the chocolate butternut squash puree until combined fully.
- Transfer to pre-lined baking tin and bake for 25-30 minutes (maybe more, check by putting a skewer into the middle to test if still gooey!!)
- Remove from oven and allow to cool in tin for at least an hour before slicing.
- Cut into square and serve with vanilla ice cream or coconut yogurt!!
