Preparation time
20 minutes
Ready in
35 minutes
Makes
24 servings
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