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Kabocha Squash Brownies

October 29, 2016

 

I've been taunting you with mentions of this melt-in-your-mouth creamy squash brownie for days and finally, here it is.  Get yourself a kabocha squash (I bought a huuuge organic one from Amazon Fresh with free shipping, so this was literally the easiest route possible to obtain a perfectly ripe organic squash).  This recipe would likely work with homemade pumpkin puree as well or a thicker can one (not the runny cheap-o Libby's).

 

How to cook a squash?  No idea if this is the "right" way, but first I microwaved the entire thing for a couple minutes to soften it enough to easily cut it without worrying about snapping off the knife blade (I have done this twice in my life, both times with a hard squash.  Lesson learned).  So, I sliced it in half, placed the cut sides down in 1 inch of water inside a 9X13 inch baking dish.  I then baked it at 375 until done (I pricked a fork into the skin/rind and it easily went in).  I believe it was about 30 minutes but the time will vary based on the size and type of squash if you feel like getting crazy.  (Do NOT try spaghetti squash for this recipe.  If you're wondering why, you've obviously never had spaghetti squash ;)  Oh yes, and though kabocha squash rind is edible, I peeled it off with a carrot peeler and pureed it all once cool enough.

 

Kabocha Squash Brownies

Yields 9-12

 

Ingredients:

1 cup kabocha squash, cooked

3 eggs*

1/4 cup coconut oil, melted

1/3 cup pure maple syrup

1/2 teaspoon pure vanilla extract

3 tablespoons coconut flour

2-1/2 tablespoons unsweetened cacao powder

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

3 tablespoons mini nondairy chocolate chips + extra tablespoon for topping

 

 

Directions:

 

1.  Preheat oven to 350 degrees F.  Line an 8" pan with parchment paper or grease with coconut oil.

2.  Mash kabocha squash and whisk with eggs, syrup, vanilla and stir in dry ingredients.

3.  Fold chocolate chips into the mixture, and sprinkle remaining tablespoon of chocolate chips on top if desired, and bake for 30-35 minutes (or until an inserted toothpick comes out mostly clean).  For my oven, 34 minutes was perfection.

4.  Let sit for 15 minutes, then cut and serve!

 

*or egg substitution of choice; I have not tried it without eggs, though.  Usually my egg substitute of choice is 1 TBSP ground chia mixed with 3 TBSP water for each egg.

 

 

 

 

 

 

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