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Easy Squash Brownies

Bloggers Adam and Joanne Gallagher from Inspired Taste add some veggies to dessert with moist and fudgy squash brownies.

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  • Prep Time 25 min
  • Total Time 4 hr 20 min
  • Servings 40

1
acorn squash
1
box Betty Crocker™ Original Supreme Premium brownie mix
1/4
cup vegetable oil
1
egg
Powdered sugar, if desired

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LOCATION

Directions

  • 1 Heat oven to 350°F. Cut squash in half crosswise; remove seeds. Place cut side up in baking dish. Add 1 inch of water to dish. Cover with foil.
  • 2 Bake 1 hour or until tender. Cool completely, about 45 minutes. Use spoon to scoop our squash flesh from shell into medium bowl; discard shell.
  • 3 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray or grease with shortening.
  • 4 Add brownie mix, pouch of chocolate syrup, oil and egg to squash in bowl; stir together until well blended. Spread in pan.
  • 5 Bake 8-inch pan 38 to 40 minutes (9-inch pan 34 to 37 minutes) or until toothpick inserted 2 inches from sides of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
  • 6 For brownies, cut into 8 rows by 5 rows. Just before serving, sprinkle with powdered sugar.

EXPERT TIPS

Expert Tips

Replace the acorn squash with half of a butternut squash.

Add some chopped walnuts or miniature semisweet chocolate chips to the brownie batter.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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