Every once in a while a recipe shows up in the linky party that I need to make immediately. Like, five minutes ago. These squash brownies from Newlyweds Blog called my name from the get-go. I have a bunch of sunburst squash (not to mention 8,000 pattypan squash), dying a slow death in my crisper drawer so I was happy to find a different recipe to help use them up.
In addition to the ton of squash, today I added the following to my fridge:
This recipe couldn’t have been simpler. You combine all the ingredients in just one bowl, which is always a bonus. I hate when you have to combine dry ingredients in one bowl, and wet in another. Mainly because I hate doing dishes.
See that tan strip in the middle of the brownie in the photo below? Yeah, that’s peanut butter. Along with dark chocolate and chocolate chips. The stuff dreams are made of.
I changed the recipe just a little bit, based on what I had on hand. I subbed peanut butter for the delicious-sounding almond butter spread, and I used semi-sweet chocolate chips instead of dark chocolate. Here’s how I made it:
- 1 cup peanut butter
- 1 1/2 cup of grated squash
- 1/3 cup of agave nectar
- 1 egg
- 1 tsp of vanilla
- 1 tsp of baking soda
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 2 Tbsp of dark cocoa powder
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- Combine all the ingredients into a large bowl and mix everything together.
- Pour into a greased 9×9 baking pan.
- Bake for 35-40 minutes, or until a toothpick comes out clean.