Squash chocolate brownies

Squash chocolate brownies

40 min. Active
1 hr 10 min. Total
211 kcal per piece
vegetarian
Nutritional value / piece: Fat: 13 g, Carbohydrate: 20 g, Protein: 3 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

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

16 pieces

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

Brownie mixture

100 g butter
200 g dark chocolate
300 g squash (e.g. butternut)
½ tbsp cinnamon
2 tbsp coarse cane sugar

Chocolate brownie mixture

3 eggs
100 g coarse cane sugar
1 pinch salt
100 g half-white flour
½ tsp baking powder
50 g walnut kernels
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How it's done

The kids can help at the marked areas .

Brownie mixture

100 g butter
200 g dark chocolate
300 g squash (e.g. butternut)
½ tbsp cinnamon
2 tbsp coarse cane sugar

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

3 eggs
100 g coarse cane sugar
1 pinch salt
100 g half-white flour
½ tsp baking powder
50 g walnut kernels

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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