I made these brownies with high hopes that they would curb my craving for chocolate, and if i'm honest they do as they are very chocolatey!
I will say though if you're not a fan of the aftertaste you get from sweetener, then maybe you should give these a miss.
These are not gooey like a regular brownie but they are moist.
I personally won't be making them very often as i would prefer to use my syns on savoury foods, but for someone with a sweet tooth they are great!!
They would make a great dessert, served with fat free creme fraiche and berries.
The whole batch comes to 47.5 syns on extra easy, i managed to make 25 out of mine so they worked out at just under 2 syns each.
Preheat oven 180c, 360f, gas mark 4.
Spray a 20cm x 20cm tin with frylight and line with parchment paper.
Ingredients
400g butternut squash peeled and diced
100g 70% dark chocolate, chopped (26 syns)
4 medium free range eggs
70g sweetener (I used stevia as it is meant to have less of an after taste and doesn't make you crave more sugar, like the unnatural ones do)
75g cocoa powder (13.5 syns)
2 tbsp plain flour (7 syns)
2 tsp baking powder (1 syn)
Method
Put the butternut squash into a large microwave proof dish, splash with some water, cover with clingfilm and microwave for 10 minutes on high until the squash cuts like butter. Drain off any excess water. Add the chocolate to the dish, it should melt from the heat of the squash, with a hand mixer, whisk until its a puree.
In another large bowl whisk up the eggs and sweetener until it is light and fluffy, then fold in the cocoa, flour, baking powder and a pinch of salt.
Fold in the chocolate mix and pour into the tin, bake for 20 minutes, let it cool before removing from the tin.
