Butternut Squash Brownies

Guess how I found out about this (initially)? From a conversation with a female at a farm-to-table dinner last year.

The butternut squash was locally grown by Plant It Forward Farms. It has been sitting in the kitchen for 2 months because I don't really like the taste and was unsure how I should make use of it. After discovering that you can melt chocolate bars and substitute for "cacao powder" or "unsweetened cocoa powder", I decided to go for these brownies.

 Voila!!

 

The recipe base is here. This is what I did differently:

• Used whole grain Spelt flour (I could have made this grain-free but I chose not to)
• Used 90% cocoa dark chocolate bars (soy-free by Lindt)
• Increased the sugar due to the bitterness from the chocolate
• Used butter instead oil
• Yard eggs 

This is going into my recipe collection!