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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