Recipe: Chocolate Squash Brownies

Substituting applesauce or pumpkin purée for some of the fat in baked goods is a great way to lighten up your favorite desserts. I like to trick my friends with these surprisingly rich brownies. I let them scarf down a few before I tell them that they contain about half the fat of regular brownies with the added benefit of winter squash.

Chocolate Squash Brownies
Makes 12 servings

• 1¼ cup dark brown sugar
• ¾ cup cocoa powder
• ½ cup frozen cooked winter squash, thawed
• 5 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract
• ¼ teaspoon kosher or sea salt
• 2 large eggs
• 1/3 cup all-purpose flour
  
• ½ cup chocolate chips
• powdered sugar (optional)

1. Heat oven to 350° Fahrenheit. Butter an 8-inch square baking pan and set aside. Stir the sugar, cocoa powder, squash, melted butter, vanilla extract, and salt together in large bowl until smooth. Add the eggs and flour and stir until fully incorporated. Fold in chocolate chips and pour batter into prepared baking pan. Bake until set, 18 to 20 minutes. Remove from the oven and cool completely before cutting into squares. If desired, dust with powdered sugar.