Squash Brownies

Recipe video

Hey food lovers!

I don't know about you, but I absolutely love autumn. Not for the gloomy weather, of course! ;o) But for all the amazing recipes you can make with squash.

I am literally obsessed with butternut squash. So indulgent, soft, with a subtle hint of hazelnut.

It's perfect in savoury dishes, but also in sweet ones.

So here is my squash brownie recipe.

This recipe makes a 22 x 33 cm pan.

Here is the list of ingredients:

Squash purée

- 900gr of butternut squash

Squash brownie

- 450gr of squash purée

- 300gr of brown sugar

- 115gr of butter

- 3 tsp of gingerbread spice

- 1 tsp of baking soda

- 1/2 tsp of salt

- 1 egg

- 2 tsp of vanilla extract

- 280gr of flour

- 240gr of milk chocolate chips

- 60gr of milk chocolate

Let's start by preparing our squash purée — we're going to bake it in the oven. ;o)

Squash purée

Preheat the oven to 170°C, fan setting.

Cut the squash in half lengthwise and scoop out the core (seeds and fibres).

Place the two squash halves face down on a perforated baking tray lined with a silicone mat.

Bake your squash in the oven preheated to 170°C, fan setting for 50 to 60 minutes.

Once the squash is cooked, let it cool slightly then scoop out the flesh with a spoon.

You'll see it's super easy! I love this method! ;o)

Set the squash purée aside. My squash weighed 990gr and gave me about 550gr of purée, so a 900gr butternut will be enough.

Of course, you can prepare the squash purée the day before without any problem.

Now let's make our brownie batter!

Squash brownie

In a bowl, mix 300gr of brown sugar and 115gr of butter with a whisk.

You will get a sandy texture. That's perfect!

Then add 3 tsp of gingerbread spice, use measuring spoons to add the spices precisely.

Add 1 tsp of baking soda, 1/2 tsp of salt and 1 egg.

Finish by adding 2 tsp of vanilla extract. Whisk everything together for a few seconds.

Add 450gr of squash purée prepared at the beginning of the recipe and mix again with the whisk.

You will get a rather grainy texture. That's normal. ;o)

Add 280gr of flour and whisk the mixture for 1-2 minutes.

This time the texture will be smooth and airy.

Preheat your oven to 170°C, fan setting.

Finally, add 200gr of milk chocolate chips and fold in with a spatula.

These chips are made for baking as they don't melt! And that's exactly what we want. They are called drops.

Take a 23 x 32 cm baking pan and spray it with release spray.

Fill your pan and lightly smooth the top with a spatula.

Add 40gr of milk chocolate chips on top of the batter.

Bake your pan for 35-40 minutes in your oven preheated to 170°C, fan setting.

Once the brownie is baked, let it cool for 5-10 minutes in the pan.

Then turn your brownie out onto a tray lined with baking paper to unmould it.

Flip it over again onto another tray also lined with baking paper, so the chips are on top.

This way you will unmould it without breaking it. ;o)

Pour 60gr of chocolate into a bowl and melt the chocolate in the microwave for 30 seconds at 600W.

Transfer the chocolate into a small piping bag.

Drizzle the chocolate over your brownie. Here, I made several lines, always in the same direction.

Scatter some Halloween decorations on top for a seasonal finish. ;o)

And here's the result! ;o)

At home, this seasonal brownie was a unanimous hit.

I hope you'll enjoy this recipe.

Have a wonderful day, food lovers!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.