I made a squash pasta last week and had some leftover cooked squash, so I thought it would be a good opportunity to try making the pumpkin brownies again, since pumpkin and squash are pretty similar. The squash was much more dry than the pumpkin I used in the first batch, so I wondered how it would turn out – the batter was definitely thicker – but I think it really added to the dense richness of the brownies. And squash has a bit more flavour and colour than pumpkin, which were also nice additions.
I lessened the amount of sugar and honey I had used in the first batch, and instead of making candied pumpkin seeds for the top, I just chopped up some plain ones and sprinkled them on. I decided to do that because after a day or two, the top of the first ones got quite soggy – probably from the maple dissolving back into the moist brownies.
This batch did not come out nearly as sugary sweet as the first one, which was the goal, and they were still very moist and dense. I am pretty happy with how they turned out, so I will post the recipe for you to try and you can tell me what you think. Enjoy!
- 1/2 c butter
- 3/4 c brown sugar
- 1 Tbsp honey
- 2 eggs
- 1 tsp vanilla
- 1 cup pumpkin or squash puree
- 1 cup flour
- 1/2 tsp cinnamon
- chopped pumpkin seeds
- Cream butter, sugar and honey.
- Add eggs and vanilla, mix to incorporate.
- Mix in pumpkin or squash puree.
- Combine flour and cinnamon, then fold into wet mixture.
- Pour into parchment lined 8″x8″ pan. Sprinkle with pumpkin seeds. Bake at 350F for 30-35 minutes.