I absolutely love brownies. On more occasions than I would like to admit I have eaten an entire batch all by myself. There is something so perfect about chocolatey brownies right out of the oven. Since my oldest son is home from school for the summer I have been baking up a storm. Both of my boys are in major growth spurts and have been eating everything in sight. So I was very grateful when friend gave my 15 pounds of yellow squash a couple of weeks back. After canning, making cake and yellow squash chocolate chip cookies I was still left with pounds of yellow squash. So I thought long and hard about what to bake and came up with the notion of baking brownies. I browsed around the internet until I found a recipe for Squash Brownies, which looked easy and a perfect solution for my squash abundance.
This recipe has 16 ingredients. It takes 30 minutes of total time and makes 20 servings. I made a few modifications to this recipe. Most importantly instead of using oil or butter I substituted unsweetened applesauce. I substitute exact amounts when using applesauce. This recipe would also work and have a richer flavor if you substituted 1/2 cup of applesauce and still used the 1/2 cup of butter. When using applesauce the baking time is always increased. On average my baking times increases 5-15 minutes. I normally check my baked goods frequently to make sure that they are baking correctly and pull them out as soon as they are done. I chose to leave out the nuts, my two boys are not fan of brownies with nuts and will normally turn up their noses. Most importantly with this recipe make sure to adequately get all the liquid out of the squash. I place the shredded squash in-between a layer of paper towels and squeeze it over my sink. There will be a very large amount of water, keep squeezing until no additional water comes out.
My two boys loved this recipe and had no idea that they were eating brownies made with squash. I loved how the brownies were still very cake like even though I substituted applesauce. Spreading the top with chocolate after they were baked made for a delicious and easy frosting. This recipe was a great way to use my overabundance of squash and would also work very well with zucchini or pattypan squash.
For the recipe go to
Squash Brownies.
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ReplyDeletehi from nextdoor in VA....came via the made in a day blog hop...you had me at brownie...new follower! love your blog....tunny growling now. do come by virginia and visit my blog. sharonstanleywrites.blogspot.com
ReplyDeleteHello there!! :) I am so excited to find another food blogger in WV! :) I would love to know where you are in WV. I live in the North Central area.
ReplyDeleteP.S. There isn't a link to this recipe and I want it! Can you include one? Thank you! :)
ReplyDeleteHi there! I absolutely love your blog. New follower via GFC. I'm Ara, by the way. Thank you for visiting my blog - that's really very nice of you. Will follow you on Linky and Networked Blogs shortly. Will follow on Instagram as well ;)
ReplyDelete-Ara at My Book and My Coffee
Hello from Wheeling! Giving your yellow squash brownies a try since I have an abundance!
ReplyDeleteI always have an abundance of squash in the summer too :) I end up making a lot of bread and brownies since they are an easy way to use a lot of squash. I also love making pickled squash, my kids love them! (Sorry it took me a while to reply, I haven't been great about updating my blog. I'll be better once school starts in a couple of weeks :)
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