Butternut brownies
5
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 20 min • Serves: 16 • Difficulty: Easy
Vitamin-rich butternut squash boosts flavor and cuts fat in these fantastically fudgy brownies. Got leftover squash puree? Let it work its sweet-and-healthy magic in other dishes: Add it to a cheese sauce for broccoli, stir it into bean soup for richness, or add a few spoonfuls to muffin batter. If you’re not planning to serve all the brownies, stash some in the freezer to help prevent the temptation to go back for seconds or thirds. Wrap individual brownies in plastic wrap and store them together in a zip-close freezer bag. Thaw at room temperature or unwrap each brownie and microwave about 20 seconds.
Ingredients
Semisweet chocolate
3 oz, chopped
All-purpose flour
¾ cup(s)
Unsweetened cocoa powder
¼ cup(s)
Baking powder
¾ tsp
Table salt
¼ tsp
Mashed butternut squash
½ cup(s), thawed if frozen
Maple syrup
⅓ cup(s)
Unsalted butter
4 Tbsp, melted and cooled
Egg
1 large egg(s)
Vanilla extract
1 tsp
Cooking spray
2 spray(s)
Instructions
1
Preheat oven to 350°F. Line 8-inch square baking pan with foil, allowing foil to extend over rim of pan by 2 inches; spray foil with nonstick spray.
2
Place chocolate in medium microwavable bowl and microwave on Low until melted, stirring every 20 seconds. Let cool slightly.
3
Stir together flour, cocoa powder, baking powder, and salt in medium bowl. Set aside.
4
Stir together squash, maple syrup, butter, egg, and vanilla in small bowl until blended. Add squash mixture to flour mixture; stir until flour mixture is just moistened. Stir in melted chocolate until blended. Spoon batter into prepared pan and spread evenly. Bake until brownies spring back when lightly touched in center, about 20 minutes (do not overbake).
5
Cool brownies completely in pan on wire rack. Lift from pan using foil as handles. Peel away foil from brownies. Cut into 16 squares.
6
Serving size: 1 brownie
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