Friends, for the very first time, I created my own brownie recipe from scratch. This was a real project for me. I spent a few days looking at various recipes for squash brownies, drooling over pictures. I then did some research on the ‘perfect brownie’, focusing on bloggers who wrote about the ideal ratio of wet to dry ingredients.
Baking, after all, is a science my friends, and requires the true attention of a nerd scholar.
Well after some good reading, and a stubborn stance to only use ingredients I had in house, I decided to test out my recipe.
The results? Gooey, decadent, chocolaty brownies- sans gluten, dairy & eggs.
They tasted even better the next day, and my brownie loving husband declared these to be a winner. Yay! Gold Star stickers all around ya’ll!
- Brownies are especially good with dairy and eggs, and I can honestly say that it’s pretty tough to find/make a good vegan brownie. But these were just right.
- My choice to use gluten free flour was purely based on the fact that I didn’t have any more whole wheat pastry flour (my go-to baking flour). If you go with pastry flour, you may not need the extra spoon of water.
- As soon as these came out of the oven I dumped some vegan chocolate chips on top and covered with foil. After 5 minutes I uncovered and smoothed out the melted chocolate. Feel free to use any frosting of choice, or leave it out completely.
- If using eggs, don’t use the flax seed mixture or extra water. (But I can’t guarantee results)
- I had acorn squash already roasted and in the fridge, but any roasted squash will do.
What I’m Listening to
1/2 c roasted squash
1 t vanilla extract
3 T melted coconut oil
2 T flax meal mixed with 5 T water
3/4 c gluten-free flour (I used Bob’s Red Mill 1 to 1 Baking Flour)
1/2 c Dutch processed cocoa powder (not hot cocoa mixture!)
1/2 t baking soda
1/4 t salt
3/4 c sugar
1 T water (only if the mixture is dry)
What I Do:
Preheat your oven to 350, and line a 9 inch baking pan with parchment.
Mix the flax seed meal and 5 T of water in a small bowl and set aside for 4-5 mins, until mixture thickens and resembles egg white. This will be your ‘egg’. Add this mixture to pureed squash, coconut oil, and vanilla.
Mix the dry ingredients together in a separate bowl. Fold your dry ingredients into your squash mixture until combined. The batter should be thick, glossy and smooth. If it looks crumbly and sandy, add the extra Tablespoon of water.
Transfer brownie mixture into baking pan and bake in the oven for 25-30 minutes. To test whether it’s done, stick a toothpick or sharp knife into the center. When you pull it out, it should be clean and not have any batter stuck to it.
Once out of the oven let the brownies sit for 20 minutes or overnight before serving. These are meant to be gooey brownies- not underdone, but not cake-y!