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
