Chocolate butternut brownies
Thanks to the butternut squash purée, these fantastically fudgy brownies contain natural sugars and vitamins, and are low in fat. Genius!
Calorie controlled cooking spray
300 g, pureed
Egg, whole, raw
4 medium, raw
Billington's Unrefined Golden Caster Sugar
Plain White Flour
2 teaspoon(s), level
½ teaspoon(s), level
- 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.
- 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.
- 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.
- 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.
Serve each brownie with 1 tablespoon 0% fat natural Greek yogurt, if you like.