Junior chef
Utensils
Apron
Bowl
Fork
Mixer
Oven mitts
Pan
Paring knife
Peeler
Rubber spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
One square springform pan(20 x 20 cm), lined with baking paper
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Brownie mixture
Peel the squash, cut into approx. 1.5 cm cubes, place in a bowl. Mix the cinnamon and sugar in a small bowl, mix into the squash.
Chocolate brownie mixture
Using the whisk on a mixer, beat the eggs, sugar and salt in a bowl until light and fluffy. Mix in the chocolate. Combine the flour and baking powder, mix in. Coarsely chop the walnuts, mix in with 2⁄3 of the squash cubes, transfer to the prepared tin.
Squash
Top with the remainder of the squash, press gently into the mixture.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow the brownie to cool slightly in the tin, remove from the tin along with the baking paper, slide onto a rack and leave to cool completely. Cut the brownies into squares.
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