Butternut Squash Brownies

Ingredients

• 500 g butternut squash (baked and peeled)
• 250 ml egg whites
• 35 g cocoa powder
• 25 g oat flour (can be made by blending oats)
• 50 g chocolate chips
• 70 g sweetener (60-80g sweetener of choice, such as monk fruit or stevia blend)
• 1 tsp vanilla extract
• 0.5 tsp baking powder
• salt (a pinch)

Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   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.

3. 3

   Once roasted, peel the skin off the squash and measure out 500g of the cooked flesh. Let it cool before proceeding.

4. 4

   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.

5. 5

   Blend the mixture until completely smooth.

6. 6

   Stir in the 50g of chocolate chips by hand.

7. 7

   Line a baking tray with parchment paper and pour the brownie batter into the tray.

8. 8

   Bake at 180°C (350°F) for 35-40 minutes. The center should still have a slight jiggle when removed from the oven.

9. 9

   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 per serving

• dessert
• brownies
• healthy
• high-protein
• low-fat
• baked
• snack