I found one more butternut squash in the root cellar, and after getting a good bit of positive feedback on the Butternut Squares (and Very Little on my Chicken Poop Tea!), I thought I’d see if I could get you to put squash in your brownies… These are Really Good. The squash makes them uber moist without a lot of oil. We had the first ones with ice cream, and then I served some to guests warmed up with a dollop of ice cream, and froze the rest. Every night I pull two out of the freezer, let them thaw, zap them in the microwave for 30 seconds so the chocolate chips melt just a tad, top them with a dollop of ice cream, and wa-laa! melt-in-your-mouth goodness.
Brownies and all things chocolate are especially good when made with fair trade baking cocoa (I get mine here) and Guittard fair trade chocolate chips, which I can get at New Seasons. You can also order them here.
1 ½ c. pureed butternut squash (Cut squash in half, remove seeds, and then steam on the stove top, or bake in a pan with a bit of water until tender. Remove skin and puree. 1 ½ pounds raw squash is approximately 1 ½ c. puree).
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
¾ c. baking cocoa
1 stick butter, softened
2 Tbsp. canola oil
1 1/4 cups flour
3/4 teaspoon baking powder
1 c. semi-sweet chocolate chips
Preheat oven to 350. Oil a 9-by-13-inch baking pan.
In a large bowl, beat the eggs, sugar, vanilla and salt until it thickens slightly (about 2 minutes).
Mix in the baking cocoa, softened butter, oil and pureed squash.
Blend the flour and baking powder together and then add to the batter ½ c. at a time.
Stir in chocolate chips.
Pour batter into the pan and bake for 30 minutes or until a knife inserted into the middle comes out clean. Cool before cutting.
Eat the first one warm with ice cream!