Double Chocolate Chip Brownies

Kezia Hall

A gooey and delicious brownies that taste decadent but is healthy, grain free, paleo friendly and gluten free.

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Servings 8 portions

Ingredients

400 g butternut Squash - cooked
100 g melted butter - organic
tsp vanilla powder/essence
50 g Coconut flour
4 eggs - organic/free range
6 medjool dates - finely chopped
6 heaped tbsp cocoa powder
3-4 tbsp honey - or to preference
1/2 tsp bicarbonate of soda
65 g dark chocolate
DRIZZLE - optional
30 g cocoa butter
30 g 85% dark chocolate

Instructions

Preheat oven 170c (180c is fan assisted).
Grease and line your chosen tray for brownies. If you prefer thin brownies choose a larger shallow tray but if you like thick brownies make sure your tray is deeper and smaller.
In a food processor place the butternut squash and butter and finely chopped dates. Add the eggs gradually and blend until very smooth.
Chop the dark chocolate into small chunk to be the chocolate chips and add to mixture.
Add all the other ingredients and blend until smooth.
Pour mixture into your tray and place in the oven.
Leave for 20 mins then go and check. You want there to be a very slight slight wobble in the middle if you like very gooey brownies. If you are making thinner brownies then they will cook quicker (20-25 mins) whilst deeper ones may take around 40 mins to cook. Just keep an eye on them and use a timer so you don't forget.

Notes

Use a strip of greaseproof paper in the middle of the tray only to ensure that you are able to remove the brownies once cooked and to save some pennies too!
These would also taste good with walnut , dried cranberries, ginger or orange zest!
These freeze really well (I have been known to eat them frozen) so why not double up and keep a batch in the freezer for when you want a healthy chocolate fix.