Robyn worked on this recipe for a while trying different versions to get just the right texture. She thinks she finally landed on something between a brownie, flourless chocolate cake and fudge. Only 50 calories and 4 carbs per brownie! This uses Kabocha squash as its main ingredient. Kabocha is delicious Japanese pumpkin (different from regular pumpkin) and seems like a cross between a sweet potato and a pumpkin. It’s high in fiber and very low in carbohydrate. There are studies done in Asia on this amazing squash that shows it may be beneficial in stabilizing blood sugar too. Enjoy!
1 cup cooked kabocha squash
1⁄4 cup sun butter (can sub peanut, almond, cashew or nut free alternative) Best if this is not rock hard but fairly soft. 1 egg
1/4 cup dark rich cocoa powder
1 Tablespoon maple syrup
1⁄4 teaspoon Pure Monk Fruit Sweetener ( extract powder)
1⁄4 teaspoon salt
1⁄4 teaspoon baking powder
Cook Kabocha squash in instant pot for 20 minutes or microwave for about 16 or roast in oven for 45 mini or until tender. Let cool and remove seeds and skin.
Preheat oven to 350 degrees.
In a food processor, combine all ingredients and blend until smooth.
Pour batter into a well-greased loaf pan.
Bake at 350 18-22 minutes until toothpick comes out clean.
Let cool for about an hour at room temperature then chill in fridge for at least 2 hours before slicing. Serve cold
Re-warm in microwave for 15-20 seconds for oooey gooey texture.
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