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Hazelnut and butternut squash brownies recipe

Hazelnut and butternut squash brownies recipe

77 ratings

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

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
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    625kj
    150kcal     8%

  • Fat

    10g 14%

  • Saturates

    6g 31%

  • Sugars

    8g 9%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 14.1g Protein 2.1g Fibre 1.6g

Method

  1. 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.
  2. 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 pitted dates to make a smooth purée. Add the egg and vanilla extract and blitz again. Set aside.
  3. 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.
  4. 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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