Healthier chocolate brownies
- August 2012
- for lots of people
- Takes 15 mins to make, 30-35 mins to cook
Our healthier chocolate brownies are lower in calories and fat than a traditional recipe. Discover the secret ingredient we used to make them extra good for you too…
- 4.2g (2g saturated)
- 19.1g (6g sugars)
- 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
- 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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