Recently, I was sent some products from NuNaturals Stevia to test out. These brownies were the first thing that I made with the samples!
I have made brownies before without Stevia. I usually do not use the stuff, as I will discuss in a later post. But I feel that in moderation it is fine. Plus, it was fun to test out in a recipe!
So you might be wondering how the acorn squash plays in with these brownies.
It is no secret that I love the stuff, but sometimes I will bake them and they just don't taste right.
It is a bummer because I spend that entire hour of the squash in the oven with my mind and tastebuds dreaming about that sweet, delicious flesh of the wonderful winter squash.
Too bad this squash didn't taste sweet! They were more bland than anything. So instead of wasting the squash, I figured it would make a nice base for some other recipe, just as bananas or pumpkins do.
Acorn Squash Brownies
Yields one small pan
1/2 medium acorn squash flesh, seeds removed
1/3 cup dark unsweetened cocoa powder
2 TBSP coconut flour
1 TBSP oat flour (I used NuNaturals brand)
1 TBSP ground flaxseed
1/3 cup honey
1/3 cup walnuts (or nuts of choice)
1-2 pieces dark chocolate, crumbled in the mix
dash of almond milk
1 dropper full of Vanilla Stevia
dash of sea salt
Preheat the oven to 350.
Warning... the brownie mix looks like a giant turd pile!!
Mix all the ingredients in a mixing bowl until smooth, then transfer over to a small brownie pan.
Bake in the oven for 20 minutes, or until the top has darkened and is firm (but not hard).
Drizzle with more honey if desired!!
Have you used Stevia?
What is your favorite brownie recipe?