Dessert
Two-Ingredient Butternut Squash Brownies
55 minPour 16Nutri-Score C€
C
55 min
55 minTwo-Ingredient Butternut Squash Brownies
recette de
Emma Hollingsworth
@mrshollingsworths
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
butternut squash (peeled and chopped into chunks)Fruits et légumes600 g
chocolate chips (divided: 2 cups for the batter, 1 cup for the frosting)Épicerie480 g
par portion
Nutrition
177kcal
- Glucides
- 21 g
- Protéines
- 2 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Four
Casserole ×2
Saladier
Blender
Plat allant au four
Brochette
pas à pas
Préparation
- Étape 1
Prepare the oven and tin
- Preheat the oven to 175 °C.
- Line an 8x8 inch tin with baking paper.
- Étape 2
Melt the chocolate
- Place the chocolate chips in a bowl over a saucepan holding two inches of water.
- Melt over low heat, stirring until smooth.
- Étape 3
Cook and purée the squash
- Boil the peeled, chopped butternut squash in a saucepan for 10 minutes.
- Drain well, then blend into a smooth purée.
- Étape 4
Make the batter
- Add part of the squash purée to the melted chocolate.
- Mix well until fully combined.
- Pour the batter into the prepared tin and spread it evenly.
- Étape 5
Bake the brownies
- Bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.
- Let the brownies cool completely.
- Étape 6
Frost and cut
- Melt the remaining chocolate the same way as before.
- Stir in the rest of the squash purée.
- Spread the frosting over the cooled brownies and cut into squares.