SQUASH BROWNIES WITH CHOCOLATE SWIRL TOPPING

Mashed cooked squash keeps these brownies moist for days, if they last that long. 

Preparation Time: 20 minutes

Baking Time: 35 minutes

Makes about 24 brownies

Chocolate Swirl Topping:

4 oz (125 g) Ontario Organic Cream Cheese, at room temperature

2 tbsp (25 mL) granulated sugar

1 Ontario Organic Egg

1/2 tsp (2 mL) vanilla

1 cup (250 mL) chocolate chips

Brownies:

1 cup (250 mL) mashed cooked Ontario Organic Squash

1 cup (250 mL) packed brown sugar

1/4 cup (50 mL) each Ontario Organic Buttermilk and vegetable oil

2 Ontario Organic Eggs, well beaten

1 tsp (5 mL) vanilla

1-1/4 cups (300 mL) all-purpose flour

1 tsp (5 mL) each baking powder and ground cinnamon

1/2 tsp (2 mL) each ground ginger and baking soda

1/4 tsp (1 mL) each ground nutmeg and salt

1/2 cup (125 mL) toasted chopped nuts

Chocolate Swirl Topping: In small bowl, cream together cream cheese, sugar, egg and vanilla; stir in chocolate chips. Set aside.

Brownies: In large bowl, stir together squash, brown sugar, buttermilk, oil, eggs and vanilla. In small bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt; stir into squash mixture until combined. Stir in nuts. Spread into greased 13- x 9- inch (3.5 L) pan.

Drop heaping tablespoons of chocolate swirl topping over batter. Swirl into batter with knife. Bake in 350°F (180°C) oven for 35 minutes or until tester comes out clean. Let pan cool on wire rack. When cool, cut into squares.  

Note: If buttermilk is unavailable, combine 1 tsp (5 mL) vinegar with milk and let sit 10 minutes.

Nutritional Information:

1 Brownie (When recipe makes 24 brownies):

PROTEIN: 3 grams

FAT: 8 grams

CARBOHYDRATE: 21 grams

CALORIES: 162

FIBRE: 1 gram

SODIUM: 90 mg