You’d possibly think after National Chocolate Week and Salon du Chocolat that I might want a tiny break from eating or thinking about chocolate – but if you do then you definitely don’t know me well enough!
Not only have I been munching on the goodies I brought back from the show, I also couldn’t resist orderinga chocolate brownie at dinner last night, bought a bar of salted caramel chocolate to get me through work this afternoon, and now I’m thinking back to these delicious blondies and wishing I still had one left to eat now.
Exactly one year ago I was the We Should Cocoa host and chose pumpkin or squash as the theme, but I have to say I wasn’t entirely happy with my bakes and so I thought this would be a great opportunity to give it another go.
I’ve made a couple of different versions of butternut brownies, but this time decided to let the fabulous colour of the squash stay and go for blondies instead.
I based the recipe on one from the Whole Foods Market website, but cooked and pureed the squash rather than grating it for a squidgier texture, cut down the sugar and added a different mixture of spices to give them a bit of autumnal warmth.
They turned out pretty much how I’d hoped in both texture and taste – reducing the sugar worked especially well as the white chocolate chunks added just enough sweetness to balance the spice.
My colleagues were also a fan, and I think I would definitely make them again as they’re a great way of using up half a butternut squash if you don’t fancy making soup!
Autumn spiced butternut blondies (adapted from Whole Foods Market)
- 400g butternut squash, peeled and cubed
- 100g dark brown sugar
- 50g caster sugar
- 2 medium eggs
- 55g butter, melted
- 1 tsp vanilla extract
- 150g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 150g white chocolate, chopped
Start by microwaving the butternut squash for 8-10 minutes, or until soft enough to cut through like butter. Puree it with either a stick blender, food processor or potato masher, then set aside.
Whisk the eggs with the sugar until they triple in volume, then pour in the butter and vanilla with the mixer still running. Add the pureed squash and beat until just combined, then sift together the flour, baking powder, salt and spices and fold into the mixture. Finally, fold through the chopped white chocolate then spread into a greased and lined 8×8″ square tin. Bake for 20-25 minutes at 180 degrees (160 fan), until just set, then leave to cool before slicing into squares.