Mashed cooked squash keeps these brownies moist for days, if they last that long. 

Recipe Tags:

Baking Time: 35 minutes

Preparation Time:

Makes: 24

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Ingredients

Chocolate Swirl Topping:         

  • 4 oz (125 g) Ontario Cream Cheese, at room temperature
  • 2 tbsp (25 mL) granulated sugar
  • 1 Ontario Egg
  • 1/2 tsp (2 mL) vanilla
  • 1 cup (250 mL) chocolate chips

Brownies:                       

  • 1 cup (250 mL) mashed cooked Ontario Squash
  • 1 cup (250 mL) packed brown sugar
  • 1/4 cup (50 mL) each Ontario Buttermilk and vegetable oil
  • 2 Ontario Eggs, well beaten
  • 1 tsp (5 mL) vanilla
  • 1-1/4 cups (300 mL) all-purpose flour
  • 1 tsp (5 mL) each baking powder and ground cinnamon
  • 1/2 tsp (2 mL) each ground ginger and baking soda
  • 1/4 tsp (1 mL) each ground nutmeg and salt
  • 1/2 cup (125 mL) toasted chopped nuts

Instructions

Chocolate Swirl Topping:

In small bowl, cream together cream cheese, sugar, egg and vanilla; stir in chocolate chips. Set aside.

Brownies:

In large bowl, stir together squash, brown sugar, buttermilk, oil, eggs and vanilla. In small bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt; stir into squash mixture until combined. Stir in nuts. Spread into greased 13- x 9- inch (3.5 L) pan.

Drop heaping tablespoons of chocolate swirl topping over batter. Swirl into batter with knife. Bake in 350°F (180°C) oven for 35 minutes or until tester comes out clean. Let pan cool on wire rack. When cool, cut into squares. 

Note:

If buttermilk is unavailable, combine 1 tsp (5 mL) vinegar with milk and let sit 10 minutes.

Nutritional information

1 Brownie (When recipe makes 24 brownies):

  • Protein: 3 grams
  • Fat: 8 grams
  • Carbohydrate: 21 grams
  • Calories: 162
  • Fibre: 1 gram
  • Sodium: 90 mg