Happy New Year!
I hope everyone had a fantastic Christmas and New Year – mine was a little hectic with moving house as well as lots of baking, but it was definitely a good one.
For New Year’s Eve, I headed up to Oxford to visit friends for a house party, and made the cake pictured above to take – a cinnamon sponge with milk chocolate filling and white chocolate frosting. I didn’t get any photos of the inside, so I’m going to make it again and wait until then to share the recipe – it’s a good one though, I promise!
For now, I’m going to give you another recipe, which I think is rather fitting for my first post of the new year – healthy chilli chocolate butternut brownies.
I wasn’t entirely happy with either, but I think I finally cracked it with this recipe, which uses butternut squash to replace the fat, and can also easily be made wheat and gluten free by swapping the 25g of flour for more cocoa powder.
Cut into 12 slices, it comes in at 200 calories per slice – ridiculous for such a decadent tasting treat, and perfect for anyone on a new year health kick.
I also added a quarter teaspoon of scotch bonnet chilli mash, from the Bad Boy Chilli Company, which is based not far from me in Lostwithiel, Cornwall. You only need a tiny bit of the mash to give the brownies a really fiery kick, so use with caution!
Although the chilli does pack a spicy punch, the sweetness of the white chocolate balances it out, and these were a big hit with all of my taste testers when I made them.
I would definitely recommend giving this recipe a go, whether or not you’re starting 2014 with healthy intentions. I’m not planning any huge changes to my diet (cakes aplenty!) but I am going to be trying out some new classes at the gym to try and tone up and increase my fitness – I’ll keep you updated with how it goes…
Healthy chilli chocolate butternut brownies (loosely adapted from Delicious)
- 330g butternut squash, peeled and diced
- 100g dark chocolate
- ¼ tsp Scotch Bonnet Mash
- 3 medium eggs
- 150g caster sugar
- 65g cocoa powder
- 25g plain flour
- 1 tsp baking powder
- 100g white chocolate, chopped
Start by microwaving the butternut squash for about 10 minutes, or until you can cut through it like butter. Stir in the dark chocolate until melted, then blend with a stick blender to get rid of all lumps. Add the chilli – if you’re worried about it being too hot start with less and add more if you think it needs it.
Whisk the eggs with the caster sugar until the mixture triples in volume, then fold in the cocoa powder, flour and baking powder. Finally, fold through the chocolate squash mixture and the white chocolate chunks and spread the mixture into an 8×8” square tin, lined with baking paper.
Bake at 180 degrees for 20-25 minutes, or until just set. Leave to cool completely in the tin, then cut into squares to serve.
As this is the first time I’ve baked anything with the Bad Boy Chilli Company’s Scotch Bonnet Mash, I’m going to enter them into this month’s We Should Cocoa Challenge, hosted by Linzi at Lancashire Food, who chose ‘new ingredient’ as the theme. I love trying out new things, so this may not be my only entry, we’ll see!