dessert healthy baking 103 kcal

Butternut Squash Brownie

Saved from website Source

Ingredients

500g cooked butternut squash 250g egg whites 75g monk fruit sweetener 35g cocoa powder 25g rolled oats (oat flour) 50g sugar-free chocolate chips 1/2 tsp baking powder 1 tsp vanilla extract Pinch of salt

Servings: 8 servings

Instructions

Add Everything Except The Chocolate Chips

Add everything except the chocolate chips into a blender or food processor.

Blend Until Completely Smooth

Blend until completely smooth, then fold in the chocolate chips.

Pour The Batter Into A Lined

Pour the batter into a lined baking dish and spread evenly.

Bake At 350°F (175°C) For 35

Bake at 350°F (175°C) for 35 to 40 minutes until the brownies are set but still slightly soft in the center.

Let Cool For A Few Minutes

Let cool for a few minutes before slicing and enjoy.

lightbulb

Chef's Note

From @mattwalterfit 'Gas or Trash' series — verdict: Certified HIGH OCTANE (a win). Original video by @madelainerascan. Surprisingly fudgy despite the butternut squash base. Macros per serving (makes 8): 103 kcal | P 5g | C 21g | F 3g.