Butternut Squash Brownies (oil-free)
Looking for a yummy and filling brownie that’s also low-calorie? This one has no oil, and that makes a big difference. I am always amazed when calculating Weight Watcher point-values how fast they go up when you add in the oil—3 points for every tablespoon. Whew!
You can substitute other gluten-free flours in this recipe, but that may change the amount of liquid (in the form of eggs or milk) that you may need. Different flours are thirsty in different amounts.
If you do decide to vary the recipe, mix batter without the egg and add, as necessary, in ¼ cup batches. The batter should be thick but spreadable.
Makes 8 servings
- 1/3 cup millet flour
- 1/3 cup teff flour
- 1/3 cup tapioca starch/flour
- ½-¾ cup sweetener (To Weight Watchers: point value is based on the use of artificial sweetener)
- 2 tbsps. flaxseed meal
- 2 tbsps. cocoa powder
- 1 tsp. ground cinnamon
- ¾ tsp. baking soda
- ¼ tsp. salt
- 1 cup butternut squash, puréed
- ½ liquid egg substitute (2 eggs)
- 2 tsps. vanilla extract
- 1 tsp. apple cider vinegar
- Cooking spray
Update: I’ve now also made these brownies with brown rice flour, buckwheat, and tapioca starch in the same quantities as above. Very yummy and a bit smoother in texture.
- In a medium bowl, mix all dry ingredients: flours, starch, ½ cup of sweetener (taste-test finished batter to check for sweetness), flaxseed meal, cinnamon, soda, and salt.
- In a large bowl, mix all wet ingredients: squash, egg, vanilla, and vinegar.
- Add dry ingredients in batches to the wet ingredients.
- Taste-test batter for sweetness. (Batter may taste slightly bitter, but this taste will not be in the baked product.) Add ¼ cup sweetener if required.
- Spray an 8″ x 8″ pan with cooking spray.
- Bake in 300° F oven for 20 minutes or until an inserted knife comes out clean.
- Cut into 8 servings.
For Weight Watchers: Each serving is worth 2 points on the PointsPlus program.
(Adapted from “Chocolate Brownie-Muffins aka Bruffins” at the Natural Noshing blog.)