Try these scrumptious hazelnut and butternut squash brownies for a light, dairy-free baking recipe that's just as tasty. Adding butternut squash to the batter adds a lovely richness, which tastes delicious with the natural sweetness of Medjool dates and maple syrup.
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 minutes. 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.
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 minutes. Remove from the oven and leave to cool for 5 minutes in the tin. Cut into 16 squares and eat while still warm or at room temperature.
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