I have a sweet tooth. I admit it. When I was pregnant for my first born, I made, (and froze many) peanut butter/chocolate chip cookies so that I knew I would always have my craved food on hand. And of course, being a dietitian and fitness expert, I knew I had to find a way to add in more goodness to my baked goods. Today, one of my favorite sweets to tuck into my children’s school lunch are my secret ingredient brownies. I’ve happily tried butternut squash!
Ok, so maybe it is not a new “secret” ingredient but when someone like my husband says, “hey these are actually good!” Well, I know I have a good recipe on hand. Not to mention, it just makes me feel good.
1 C frozen(thawed) butternut squash
1/4 C fat-free vanilla or plain yogurt
1/4-1/2 C Smart Butter Spread (melted)
2 egg whites (add them gradually to warm butter so as to not cause a scrambled egg)
2 tsp vanilla extract
1/3 C cocoa powder
1 C sugar (The type is your choice; turbinado, granulated…I’ve even tried brown sugar and artificial sweetener blends too)
1 1/2-2 C whole wheat flour (the variance of amount is because at times I’ve used either of those measurements)
1 tsp baking powder
Bake in a greased and floured 9X13 in baking dish for approximately 25 minutes in a preheated 350 degree oven.
I also love bringing in some of my moms personal touches like sprinkling some dark chocolate chips onto the top of the brownies as soon as they are removed from the oven. I allow them to melt a bit and then smooth over with a spatula. Yummy! Oh, I almost forgot my disclaimer: this is not a “clean” food. It is a treat but with some added goodness. Give them a try and report back to let me know what you think.