Squash BrowniesPosted: October 23, 2014
Time has a funny way of speeding up while simultaneously slowing down when you’re at home with a kiddo. I can’t believe the last time I wrote a blog post was 6 months ago. That feels like a million years ago in some ways, five minutes in others! The leaves are falling, the weather is cooling, and my baby is talking up a storm (new favorite word: cucumber!).
Change is inevitable, whether time goes slowly or not. And so here we are, in another season, another year, but we’re still the same people. My passion for healthy food never goes away, and neither does my husband’s excitement for his work. Finn is still my little lovebug, despite the odd mess or meltdown!
And I’ll tell you what else doesn’t change: my love of brownies.
These brownies are delicious, loaded with healthy ingredients, and just in time for Fall. They’re also gluten-free, if you’re so inclined (but the flour is easily substituted out for whichever you prefer). Make them while the winter squash is sweet and tasty, before the ground freezes!
And I’ll do my best to be back sooner rather than later.
- 1½ lbs winter squash (butternut, delicata, acorn, etc.), peeled, diced, and steamed
- 5 oz plain dark chocolate, broken into small chunks (or use dark chocolate chips)
- 11 tbsp diced organic butter
- 4 organic eggs, beaten
- 2 cups organic sugar
- 1½ tsp vanilla powder
- ½ tsp sea salt
- 1½ cups brown rice flour (or any flour you choose)
- 1 tsp baking powder
- Preheat the oven to 350F and grease a 9"x13" baking pan.
- Melt the chocolate and butter in a double boiler.
- Mash the squash until smooth (or use a blender or food processor to puree).
- Combine the sugar, vanilla, salt, flour, and baking powder in a large bowl.
- Stir in the squash, melted chocolate and butter, and eggs.
- Pour into the baking pan and place in the oven. Bake for 25 minutes, or until cooked through (check with a toothpick through the center).
Guaranteed to make you giggle!