Gluten-Free Butternut Squash Brownies

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Chocolaty Gluten-Free Butternut Squash Brownies with a healthy twist. When I set out to make these brownies, I wanted to create a brownie that tasted chocolaty and at the same time, had some health benefits. So instead of adding butter, I used seasonal fresh butternut squash. I used the squash as if I would use butter, and the rest was easy. Butternut squash is sweet with a mild nutty taste and has a texture of a sweet potato, making it a perfect combination with chocolate. To prepare the squash, I steamed a few pieces of peeled squash. It only takes about 15 minutes. Then I mashed the squash until smooth, just like potatoes. In this brownie recipe, I used maple syrup as a sweetener, and for the fats, I used only one tablespoon of olive oil. To make the brownies extra special, I added a topping made up of chocolate chunks. 

So why do I think this brownie is healthier? First, butternut squash is packed with fiber, Vitamin A and C and is low in calories, only 63 calories per cup, in comparison to butter which is 1627 calories per cup. As a sweetener, I used maple syrup, which is not shy of health benefits such as several essential minerals. Another ingredient I added is pure cocoa, which is known for its antioxidant properties. For the remaining ingredients, I used gluten-free flour, eggs, yogurt and good quality gluten-free chocolate. I have created many gluten-free brownie recipes on only gluten-free recipes website, but this one makes me feel kind of good because it has several ingredients with health benefits.

In conclusion, now you can enjoy a deliciously fudgy brownie without feeling guilty. How wonderful is that? I prefer to eat brownies slightly warm while the chocolate is still melting. So good! Enjoy!

Ingredients

  • 1 cup mashed cooked butternut squash
  • 3/4 cup plain Greek yogurt
  • 1/2 cup pure maple syrup
  • 3 large eggs
  • 1 tsp. Pure vanilla extract
  • 1 1/4 cup gluten-free all-purpose flour blend (add 1/4 tsp. xanthan gum if your blend does not contain it)
  • 1 tsp. baking soda
  • 1 (3.5 oz.) GF chocolate bar roughly chopped or 1 cup GF chocolate chips
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  • Instructions

  • Preheat oven to 350 F and line a 9-inch square baking pan with parchment paper
  • In a medium bowl whisk together butternut squash, yogurt, maple syrup, eggs and vanilla
  • In a separate bowl, mix flour, cocoa powder, baking soda and salt. Add to wet ingredients and mix to combine
  • Transfer batter into prepared baking pan and scatter chocolate over the top. Using the palm of your hand slightly press the chocolate pieces into the batter
  • Bake for 25 minutes until the top is firm to touch
  • Remove from the oven and cool in the pan for 15 minutes, then transfer onto a rack to cool


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