1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm square cake tin with cooking spray and line with baking paper.

2

Put the squash in a microwave-safe bowl, splash a little water over and cover with clingfilm. Microwave on High for 10-12 minutes until tender. Drain off any excess liquid, then stir in the chocolate – the heat from the squash will melt the chocolate. Using a hand-held blender, blitz the mixture to a rough purée, then set aside to cool.

3

Using a hand-held electric whisk, beat together the eggs and caster sugar in a large bowl until the mixture is pale and fluffy. Fold through the cocoa powder, flour, baking powder and a pinch of salt.

4

Fold in the squash mixture, then pour into the prepared tin. Bake for 25-30 minutes until the brownies have set. Remove from the oven and let cool in the tin for at least 1 hour. Cut into 12 brownies, dust with icing sugar and serve.