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Butternut Squash and Hazelnut Brownies (gluten free)

by Cathryn Dresser for Magimix UK

Preparation : 45 min Resting : -
Cooking : 1 hr Equipment : Patissier bowl: dough blade, FP: mini bowl and blade
Difficulty :
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Serves 12 :
150 g peeled and chopped butternut squash
1 tsp vegetable oil
250 g unsalted butter
200 g plain chocolate
150 g cocoa powder
360 g golden caster sugar
1 tsp gluten free baking powder
4 free range eggs
Pinch of salt
100 g blanched hazelnuts
1Preheat the oven to 170°C.
2Oil a small roasting dish, add the peeled and chopped butternut squash and bake for 30 minutes until tender.
3Melt the butter and chocolate in a heat proof bowl over a pan of simmering water.
4Puree the squash in the food processor mini bowl and then add to the Patissier bowl. Beat in the butter and chocolate mixture for 1 minute with the cap on, then add the cocoa, salt, sugar and baking powder and beat for a further 30 seconds. Finally add the eggs and beat for a further minute.
5Pour the mixture into the prepared tin, smooth the top, scatter with the nuts and bake for 30–35 minutes until just set in the centre. Cool and serve.
by Cathryn Dresser


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