Do you ever get the feeling that there are no original ideas left in the world?! Even the really crazy ones?
The other night we were eating butternut squash pasta and I thought “I wonder what this would be like in brownie? Wouldn’t that be crazy!”
So I googled it just to check… and someone’s already done it. In fact loads of people have already done it. Butternut squash brownie is not crazy or original, in fact half the world probably bakes it at this time of year. Maybe I am the last one to discover it?
Anyway, as baking is always a pretty successful way of passing an afternoon with Theo we thought we’d give it a go.
The butternut squash is cooked in the microwave for 8-10 minutes before combining it with dark chocolate to form a smooth batter (at which point it ceases to look anything like vegetables.) Then you whip eggs and sugar, before folding in dry ingredients and the squash batter.
The recipe I used is from Delicious magazine and can be found along with the ingredient list on their website. My brother-in-law is actually the publisher of Delicious, but sadly for me he has never attempted to bribe me to feature his content. In fact after six changes of address in as many years, he’s even given up sending me a free copy of the magazine – Ha!
The resulting brownie had a lovely indulgent dark chocolate flavour which would go brilliantly with ice-cream and it’s low fat, because the butternut squash replaces the fat content!
I’m linking up with Tasty Tuesdays for the first time…