I know strictly speaking these are Blondies, but we're all friends here, I haven't made proper Brownies in a month (am way overdue a Brownie post) and they are the same family - so we'll go with these ... O.K.?
I am actually brimming with enthusiasm about these tasty treats - rich, decadent, delicious AND (fairly) healthy, can you believe it??? They come from Harry Eastwood's "Red Velvet Chocolate Heartache" - the most popular baking book in my kitchen at the moment. She uses vegetables and ground nuts in place of butter or oil in her recipes, much less sugar than normal - all in all much healthier than your average recipes. I have to say that these recipes don't always pull it off (will blog in more detail soon), but I am getting a high success rate so far.
These were the nicest Blondies I have ever tasted - actually they come pretty high up the Brownie list as well, I'm thinking about third place, which is really good, considering the only fat they contain is in the egg yolks, almonds and 100g of chocolate, plus there is all that healthy butternut squash in there!
I did change the recipe slightly, I used blueberries in place of raspberries. I left a quarter of the Blondies fruitless, thinking that this would suit son #2 (have since found out that he doesn't like Blondies at all!). But it was a worthwhile exercise as next time I won't bother with the fruit at all, as I think they made the finished confection too wet.
White Chocolate and Blueberry Blondies
3 eggs (medium)
120g caster sugar
250g finely grated butternut squash (peeled)
50g rice flour (I used brown)
100g ground almonds
1 tsp cinnamon
2 tsp baking powder
1/4 tsp salt
100g fresh blueberries (frozen would be far too wet)
100g white chocolate (chopped into small chunks)
30g flaked almonds
Line a 22cm square brownie tin with baking paper
Preheat oven to 200 C
Beat the eggs and sugar for 5 minutes on high (a freestanding mixer is invaluable here)
While this is whisking away, grate the squash (good arm exercise!!)
When the egg and sugar mixture is pale and fluffy, add the squash and beat again.
With a spoon gently add the flour, ground almonds, cinnamon, baking powder and salt.
Pour half of this mixture into the tin.
Scatter with the white chocolate and blueberries, then cover with the rest of the mixture.
Sprinkle the flaked almonds on top and bake for 25 minutes (I should have baked mine for about 35/40 minutes), but be careful not to overcook.
Cool in the tin for 20 minutes.
I got 16 portions from this recipe.
Mmmmmmmmmm, they do look good! I could have helped you finish them :)
They do look really good. I am trying not to sound surprised but I am always suspicious of healthy cakes LOL. I look forward to more from you from this book. That last pic is soooooooooooperb. :)
These look delicious! And I love that they are good for you :) Definitely bookmarking this one; thanks for sharing!
Jacqueline - I'd be ashamed to admit how much baking I did today, so you'd be more than welcome to come and help finish them!!
I'm the exact same Granny - really bought the book to try and get some veg into son #2!! Just a benefit that it tastes good and is low fat!!!
B.S. Hope you enjoy them - son #1 agrees that they would probably be better minus fruit.
These luks very nice,Thanks for sharing dear,never tried it before...Will try.
that's not just a blondie, thats a super blondie!
wow, love the blueberries and the white chocolate!
I have to admit the squash threw me a little bit, but I am sure they are incredible!
I love blondies. These look so wonderful! So need to feel bad about not making "proper" brownies in a month because I think I'd forget about making them too if I had a great blondie recipe like this! :) Yum!
They look absolutely fantastic. Serve these with strawberries and you've got yourself a red white and blue desert perfect for this weekend :)
Wishing you a fabulous 4th daaaaaahling.
They do look and sound good ;-) and I'll be looking forward to hearing more about this book. I know you've mentioned it before and I've been intrigued. Generally I don't like the idea of vegetables in sweet things although this opinion is merely based on the fact that I don't like carrot cake with its icing (it's alright w/o).
I like the last picture too, although for one startling second at first glance, I thought the butternut squash in the background was an arm holding the dish!
LOL, still giggling Emmalene - I'm imagining a photo from CSI !!!!
Great idea HH :-}
Premalatha, Dennis and Sook - thank you so much.
LOve these brownies look realyyummy! gloria
I'm salivating so much! Looks like I'm going to be baking these real soon.
Thank you for 'welcoming me back' I really appreciate your kind comments.
These so good! I cannot believe that these contain butternut squash - amazing. Lucie x
I'm such a fan of blueberries in baking - I love the way they go squishy and gently pop when you bite into them. These brownie/blondies look fab!
My first thought was that's not brown! You know how we think, obviously. Sounds decadent. I have made brownies again today, will post soon as they are contenders for top spot on my brownie list.
These blondies look gorgeous and I suppose adding butternut squash to them isn't any different than adding carrot. A must try!
These sound really good and look delicious, with or without the blueberries. I spent quite a long time browsing through this book in a bookshop once - still not sure if I should have bought it or not.
You post these just to torcher me don't you? !!!!
(They look scruptious!)
Brilliant BVG - thanks for the reminder on this one - sounds like a winner.
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