Do you ever buy something that you don't need just because it's really pretty? Well, I'll admit, I do. I own a blue and green strainer that rarely gets any use for that very reason. Recently, I fell in love with a lovely little ruffle apron and I had to have it. Thing is, I'm not much of a cook. So there wasn't much of a reason to buy it. This recipe was my first attempt at baking anything successfully (with the help of some trusted friends and mother, of course). I think the apron did wonders for my baking ability.
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| Looks kind of like this one minus the top |
But this isn't about the apron, it's about the brownies. And, dang, were they good. Seriously, I was a little skeptical at first, butternut squash in a brownie? But they ended up being super yummy. The squash makes the brownie deliciously moist and not too sweet.
Makes 2 dozen
Grated butternut squash and fresh nutmeg add earthy notes to these addictive sweets. To grate the squash, use a box grater or food processor. Make up to two days ahead, and cut them just before serving.
Ingredients
4 tablespoons melted butter, plus more for the pan
1 1/2 cups peeled and grated butternut squash
1 1/4 cups whole wheat pastry flour
1 cup 365 Everyday Value White Chocolate Chunks
1 teaspoon baking powder
1 1/2 teaspoons grated nutmeg
1/2 teaspoon fine sea salt
1 cup light brown sugar
2 eggs
1 tablespoon 365 Everyday Value Organic Vanilla Extract
Method
Preheat oven to 350°F. Grease an 8-inch square baking pan with butter; set aside. In a medium bowl, toss together squash, flour, chocolate, baking powder, nutmeg and salt. In a large bowl, whisk sugar and eggs together until pale and thickened, 1 to 2 minutes. Whisk in butter and vanilla, then add flour mixture and stir together just until combined. Transfer to prepared pan and bake until just set in the middle and golden brown around the edges, about 30 minutes. Set aside to let cool, then cut into 24 squares and serve.
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| All of our delicious goodies! |
Let me know if you make them and how it goes!
