Dessert
Two-Ingredient Butternut Squash Brownies
55 minServes 16Nutri-Score C€
C
55 min
55 minTwo-Ingredient Butternut Squash Brownies
what you need
Ingredients
butternut squash (peeled and chopped into chunks)Produce600 g
chocolate chips (divided: 2 cups for the batter, 1 cup for the frosting)Pantry480 g
per serving
Nutrition
177kcal
- Carbs
- 21 g
- Proteins
- 2 g
- Fat
- 9 g
what you’ll use
Tools
Oven
Saucepan ×2
Mixing bowl
Blender
Baking dish
Skewer
step by step
Method
- Step 1
Prepare the oven and tin
- Preheat the oven to 175 °C.
- Line an 8x8 inch tin with baking paper.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Bake the brownies
- Bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.
- Let the brownies cool completely.
- Step 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.