This week on Twitter we had a little extra chat during the Latism chat, everybody started to this week’s “cooking by blog hop” concept. Basically, start out at Ms Latina’s blog, check out her category SabrosoSaturday and click on this week’s links for different recipes that will create a menu. I found this dessert at Lifetime’s Cook Yourself Thin, which should allow for extra yum with much less guilt. After all, when my family gathers in the kitchen, it’s about love, AND food.
Chocolate Brownie With Raspberries and White Chocolate Chips
Calories per serving: 291
1 heaping cup raspberries
2 cups butternut squash, peeled and finely grated
1/2 cup white chocolate, chopped into small chunks
1 cup ground almonds
1 1/4 cups sugar
3 large eggs
1/4 cup self-rising flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
Cocoa powder, for garnish
1. Preheat the oven to 400 degrees.
2. Line the pan with parchment paper. A big square placed over the top is enough, if you then cut into each corner to make a neat pleat. It’s also a good idea to dot a tiny bit of oil on the base and sides to help the paper stick down.
3. Add the eggs and sugar into a large bowl, and using a handheld or standing mixer, beat on medium-high speed 4 to 5 minutes, until pale, fluffy and quadrupled in size.
4. Add the grated butternut squash and the flour, ground almonds, cocoa powder, salt and baking powder. Beat until well incorporated. Pour half of this mixture into the prepared pan. Scatter the raspberries and chocolate chips over the top. Top with remaining batter.
5. Bake for 20 minutes until just cooked.
6. Let cool in the pan for 20 minutes and garnish with sifted cocoa powder before serving.
*** I have the book “Cook Yourself Thin” and saw these tips after the main text of the recipe ***
Don’t be alarmed that the brownie is quite undercooked when it comes out of the oven. The 20 minutes’ cooling time is just enough to set the cake to that perfect squidgy brownie-ness.
By all means, swap the white chocolate for milk or dark if you would prefer. This will by no means tamper with the method for this recipe.