Butternut Squash Brownies
Stefan Bodegrajac cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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An insanely fudgy and rich brownie alternative made with a base of roasted butternut squash. These brownies are high in protein, low in fat, and have a texture that becomes even better after chilling in the fridge.
- Time
- 2 hours
- Equipment
- Oven and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 250 g
- 4 g
- 2 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 935 g before cooking, which is about 185 g per serving.
Steps
Preheat your oven to 200°C (400 °F) (400°F (200 °C)).
Cut the butternut squash in half and place it cut-side down on a baking tray. Roast for approximately 35 minutes until the flesh is soft.
Once roasted, peel the skin off the squash and measure out 500g of the cooked flesh. Let it cool before proceeding.
In a blender, combine the 500g of roasted butternut squash, 250ml egg whites, 35g cocoa powder, 25g oat flour, 60-80g sweetener, 1 tsp vanilla, 1/2 tsp baking powder, and a pinch of salt.
Blend the mixture until completely smooth.
Stir in the 50g of chocolate chips by hand.
Line a baking tray with parchment paper and pour the brownie batter into the tray.
Bake at 180°C (350 °F) (350°F (180 °C)) for 35-40 minutes. The center should still have a slight jiggle when removed from the oven.
Let the brownies cool completely in the tray. For the best texture, refrigerate overnight before slicing into 5 portions.
Notes
The texture is significantly better the next day after chilling in the fridge. These can be served cold or warmed up. They pair very well with yogurt.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 158
- Protein
- 9 g
- Carbs
- 40 g
- Fat
- 4 g
- Fiber
- 6 g
Where the calories come from
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