Hazelnut and butternut squash brownies recipe
Try these scrumptious hazelnut and butternut squash brownies for a dairy-free baking recipe that's just as tasty as any other. Adding butternut squash to the batter adds a lovely richness, which tastes delicious with the natural sweetness of Medjool dates and maple syrup.
See method- Makes 16
- 20 mins to prepare and 20 mins to cook
- 150 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 175g butternut squash, peeled and cubed
- 100ml coconut oil
- 100g maple syrup
- 75g Medjool dates, pitted
- 1 medium egg
- 2 tsp vanilla extract
- 100g gluten-free plain flour
- 4 tbsp cocoa powder
- 1 tsp bicarbonate soda
- pinch sea salt
- 50g toasted hazelnuts, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 625kJ 150.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 0.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 14.1gProtein 2.1gFibre 1.6g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line a square 20cm (8in) brownie tin with nonstick baking paper.
- Steam the butternut squash over a medium heat until you can pierce it easily with a knife. This should take around 8-10 mins. Drain and tip into a blender and blend together with the coconut oil, maple syrup and pitteddatesto make a smooth purée. Add theeggand vanilla extract and blitz again. Set aside.
- Meanwhile, sift all of the dry ingredients, except for the hazelnuts, into a large bowl. Pour the butternut squash purée into the dry ingredients and mix together with a wooden spoon. Fold in the hazelnuts and then pour the mixture into the prepared brownie tin.
- Bake in the oven for 20 mins. Remove from the oven and leave to cool for 5 mins in the tin. Cut into 16 squares and eat while still warm or at room temperature.
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