Healthier chocolate brownies

Name: Healthier chocolate brownies
Yield: for lots of people
Cuisine: British recipes
Ingredients: Vegetable oil or butter for greasing; 400g butternut squash, peeled and chopped into 2cm dice; 100g dark chocolate (at least 70 per cent cocoa solids), roughly chopped; 4 medium free-range eggs; 200g golden caster sugar; 100g good quality cocoa powder; 2 tbsp plain flour; 2 tsp baking powder; Icing sugar to dust

Easy
August 2012

Easy
August 2012

for lots of people
Takes 15 mins to make, 30-35 mins to cook

Try these healthy alternatives to your standard chocolate brownies with less fat and calories – and a secret ingredient.

Nutrition: per serving

Calories: 123kcals
Fat: 4.2g (2g saturated)
Protein: 3.4g
Carbohydrates: 19.1g (6g sugars)
Fibre: 1.6g
Salt: 0.4g

Nutrition: per serving

Calories: 123kcals
Fat: 4.2g (2g saturated)
Protein: 3.4g
Carbohydrates: 19.1g (6g sugars)
Fibre: 1.6g
Salt: 0.4g

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Ingredients

Vegetable oil or butter for greasing
400g butternut squash, peeled and chopped into 2cm dice
100g dark chocolate (at least 70 per cent cocoa solids), roughly chopped
4 medium free-range eggs
200g golden caster sugar
100g good quality cocoa powder
2 tbsp plain flour
2 tsp baking powder
Icing sugar to dust

Vegetable oil or butter for greasing
400g butternut squash, peeled and chopped into 2cm dice
100g dark chocolate (at least 70 per cent cocoa solids), roughly chopped
4 medium free-range eggs
200g golden caster sugar
100g good quality cocoa powder
2 tbsp plain flour
2 tsp baking powder
Icing sugar to dust

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 20cm x 20cm square brownie tin with baking paper. Put the butternut squash into a small, heatproof bowl and splash over a little water. Cover in cling film and microwave on high for 8-10 minutes. The squash should be soft and cut like butter.
Drain away any excess water, then add the chopped chocolate to the bowl and stir to combine. The residual heat of the squash will melt the chocolate. Using a hand-held blender, whizz the mixture to a purée and set aside.
Crack the eggs into a large bowl and add the sugar. Using an electric hand mixer, whisk until light and fluffy, then fold through the cocoa powder, plain flour, baking powder and a pinch of salt.
Fold in the chocolate squash purée, then transfer to the tin. Bake for 20-25 minutes until the brownies have set. Remove and allow to cool in the tin for at least an hour. Cut into squares and serve with a dusting of icing sugar.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 20cm x 20cm square brownie tin with baking paper. Put the butternut squash into a small, heatproof bowl and splash over a little water. Cover in cling film and microwave on high for 8-10 minutes. The squash should be soft and cut like butter.
Drain away any excess water, then add the chopped chocolate to the bowl and stir to combine. The residual heat of the squash will melt the chocolate. Using a hand-held blender, whizz the mixture to a purée and set aside.
Crack the eggs into a large bowl and add the sugar. Using an electric hand mixer, whisk until light and fluffy, then fold through the cocoa powder, plain flour, baking powder and a pinch of salt.
Fold in the chocolate squash purée, then transfer to the tin. Bake for 20-25 minutes until the brownies have set. Remove and allow to cool in the tin for at least an hour. Cut into squares and serve with a dusting of icing sugar.

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