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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
Pureed 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)