Recipe: Butternut Bad Boy Brownies

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Recipe: Butternut Bad Boy Brownies

Recipe: Butternut Bad Boy Brownies

Ingredients

  • One whole or 600g approx of peeled, chopped butternut squash
  • 100g good quality dark chocolate with a minimum of 70% cocoa solids, broken into pieces
  • 4 medium eggs
  • 100g golden caster sugar
  • 100g good quality cocoa powder (or cacao if you have it)
  • 2 tbsp of self-raising gluten-free flour (or ordinary self-raising if gluten is not a problem)
  • pinch of salt
  • Icing sugar to decorate

Instructions

  1. Preheat the oven to 181oC/160oC fan/Gas mark 4
  2. Grease and line a 20x20 baking tin (or brownie tin if you have one) with baking paper
  3. Put the squash into a microwaveable bowl, add a splash of water and cover with clingfilm
  4. Cook on high for 10 minutes until the squash is really soft.
  5. Drain any excess water and add the broken chocolate, stir until melted
  6. Puree the squash and chocolate with a hand-held stick blender or mash thoroughly
  7. Break the eggs into a large bowl, add the sugar and whisk until really light and fluffy (this step is really important to give a mousse like texture)
  8. Fold the cocoa powder, flour and salt into the egg mixture
  9. Then fold in the chocolate squash mixture, be careful not to knock out all the air as you fold
  10. Pour into the prepared tin
  11. Bake for 20-25 minutes (or until the brownies have set)
  12. Allow to cool in the tin before cutting into squares and dusting with icing sugar

Notes

These have about a third of the fat of a regular chocolate brownie, less than half the calories, carbs and a fraction of the sugar.

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http://www.thisisnotadiet.uk/2016/02/04/recipe-butternut-bad-boy-brownies/

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