Hey guys! I just want to apologise yet AGAIN for the lack of recipe content here lately! Christmas has just been 1000x busier than I ever imagined this year and it’s honestly a miracle that I’ve managed to get even the tiniest bit of Christmas Shopping done at all! I’ve been rather organised in that department actually and I’m pretty proud of myself! Usually I’m a bit of a Christmas Eve shopping kinda’ gal and end up pacing up and down Oxford street in a bit of a present buying frenzy! However, this year I decided to take full advantage of the wonder that is online shopping and get myself ahead of schedule!
Anywho, onto the matter in hand, which is of course these decadent double layered frosted brownies! I’m a huge fan of brownie baking and love to experiment with different recipes and flavours. I’m definitely an advocate for a more gooey, fudgey texture, as oppose to the cakey ones. It’s all personal preference after all. You may or may not be surprised, but I’ve gone and added vegetables into cakes again here; with todays star of the show being butternut squash. In case you’re late to the party and haven’t tried this one yet, squash and sweet potato goes down an absolute treat in baked goods because they’re so naturally sweet and delicious! They’re great for adding extra moisture and helping to create that super fudgey brownie consistency. This also means that I don’t find that I need to use as much oil when baking too.
Double Chocolate Butternut Squash Brownies
Ingredients
Brownies:
- 1 cup cooked butternut squash
- 1/2 cup coconut sugar
- 2 heaped tbsp Almond Butter
- 1/2 cup buckwheat flour
- 1 whole egg
- 4 tbsp raw cacao powder
- Dash vanilla extract
- Pinch ground cinnamon
- 1/2 tsp baking powder
- Pinch pink Himalayan salt
- Handful hazelnuts
- Handful dark chocolate chips
Frosting:
- 2 tbsp smooth almond butter
- 3 tbsp raw cacao powder
- Tbsp coconut oil
- 3 Tbsp maple syrup
- Almond milk or water as needed
Instructions
- Preheat your oven to 180c and line a brownie tin with baking paper.
- In a food processor, combine the squash, almond butter and sugar and blend these to cream together.
- Crack in the egg and blend again.
- Add in the remaining ingredients and blend the mixture one last time until everything is fully combined and you're left with a smooth batter.
- Stir through the chocolate chips and nuts, then pour this into your tin and smooth over the surface.
- Pop these into the oven to bake for around 10 minutes, then allow to cool.
- For the frosting, mix together the almond butter, coconut oil, cacao powder and gradually drizzle in the milk or water to create a smooth, spreadable consistency.
- Once the brownies have cooked, spread over a generous layer of the frosting and slice into portions.
