Carrot cake, beetroot muffins and avocado and chocolate mousse are some of the desserts with fruit/vegetables that have become popular over the last few years. I am not a big fan of the latter two, but I do try to incorporate vegetables in cakes and puddings. I had a butternut squash that came in our vegetable box that I was planning to use for a risotto, but I decided to roast it and use half of it for these brownies. They are so moist and you certainly cannot tell the main ingredient is a vegetable.
200g butternut squash
150g dark 70% chocolate
150g wholemeal flour
1. Slice the butternut squash, remove the seeds and roast for 30 minutes at 180C until tender. Cut in to small pieces and set aside. Leave the oven switched on and line a 30cm baking tray with baking parchment.
2. Melt the butter and chocolate on low heat and leave it to cool down slightly.
3. Whisk the eggs and sugar until light and fluffy, add the butternut squash and mix thoroughly. Add the chocolate and butter and continue to whisk until well incorporated. Fold in the flour.
4. Pour the brownie batter into the baking tray and bake for 15 minutes. Let the brownies cool in the tray for about 10 – 15 minutes and then cut them into squares.