Kabocha Brownies

Kabocha Brownies are a delightful fusion of traditional Japanese kabocha squash and rich brownie texture, offering a unique sweetness and moisture. Perfectly dense and fudgy, these brownies are a comforting treat that showcases the natural flavors of kabocha in every bite.

Ingredients

• Kabocha squash, cooked and mashed - 150 grams
• All-purpose flour - 50 grams
• Cocoa powder - 20 grams
• Granulated sugar - 60 grams
• Brown sugar - 30 grams
• Unsweetened almond milk - 40 ml
• Vegetable oil - 30 ml
• Vanilla extract - 1 teaspoon
• Baking powder - 1/2 teaspoon
• Salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F) and grease a small baking dish (approx. 20x20 cm).
2. In a mixing bowl, combine the cooked and mashed kabocha, granulated sugar, brown sugar, vegetable oil, almond milk, and vanilla extract until smooth.
3. In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined and no flour streaks remain.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow the brownies to cool in the pan for about 10 minutes before cutting them into squares and serving.

Nutrition

• Calories: 230
• Protein: 3 g
• Carbs: 36 g
• Fiber: 3 g
• Sugar: 18 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Kabocha squash is rich in vitamins A and C, which are essential for immune health.
• High in fiber, these brownies can aid digestion and promote a feeling of fullness.

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