Fudgy Fat Loss Brownies

Ingredients

• 500 g Butternut squash, baked (Roast cut side down at 400°F (200°C) for about 35 minutes; the skin should fall right off. One squash makes about two pans' worth.)
• 250 ml Egg whites
• 35 g Cocoa powder
• 25 g Oat flour (Made by blending oats.)
• 50 g Chocolate chips
• 80 g Sweetener (The source gives a range of 60–80 g and says 80 g was used; the video identifies a monk fruit blend.)
• 1 tsp Vanilla (The source does not specify whether this is vanilla extract or another form.)
• 0.5 tsp Baking powder
• Salt (A pinch; the video says to salt generously.)

Steps

1. 1

   Roast the butternut squash cut side down at 400°F (200°C) for about 35 minutes, until the skin falls off easily. Let it cool enough to handle, then remove the skin and measure 500 g of baked squash.

2. 2

   Preheat the oven to 350°F (175°C). Add the baked squash, egg whites, cocoa powder, oat flour, sweetener, vanilla, baking powder, and salt to a blender or mixing bowl.

3. 3

   Blend or mix the ingredients together until combined.

4. 4

   Add the chocolate chips and fold them into the mixture.

5. 5

   Pour the batter into a baking pan or loaf pan.

6. 6

   Bake for about 35–40 minutes, until the edges are firm and the center still has a slight jiggle. The video describes baking for 35 minutes.

7. 7

   Let the brownies sit for a while after baking; the video advises being patient and letting them rest for a few minutes.

8. 8

   For the best serving, chill the brownies in the refrigerator and serve cold. The source does not specify a chilling time.

Notes

Yield is 1 pan, 5 servings. The source recommends serving cold from the fridge. Some people added protein powder, but no quantity or method is provided. The description lists 9 g protein per serving, while the video audio says 10 g.

Nutrition per serving

• dessert
• dairy-free
• fiber-packed
• baked
• chocolate
• healthy-style