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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 133.7
  • Total Fat: 6.2 g
  • Cholesterol: 36.7 mg
  • Sodium: 116.8 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.2 g

View full nutritional breakdown of White Chocolate, Cinnamon and Raspberry brownie calories by ingredient
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White Chocolate, Cinnamon and Raspberry brownie

Submitted by: WAHZOE

Introduction

A squidgy Square of white chocolate goodness, with no butter or oil and a secret ingredient of Butternut squash (I defy anyone to guess what is in there).

Can be made with ordinary plain flour instead of rice flour but would not then be gluten free.
A squidgy Square of white chocolate goodness, with no butter or oil and a secret ingredient of Butternut squash (I defy anyone to guess what is in there).

Can be made with ordinary plain flour instead of rice flour but would not then be gluten free.

Number of Servings: 16

Ingredients

    3 medium eggs
    120g Caster Sugar
    250g peeled and FINELY grated butternut squash (250g AFTER peeling and grating)
    50g white rice flour
    100g ground almonds
    1 tsp cinnamon
    2 tsp baking powder
    1/4 tsp salt (I use Lo sodium salt, but the nutritional info is for normal salt)
    150g fresh raspberries
    100g white chocolate, chopped into small chunks

Directions

22cm square 5cm deep brownie pan.

1. Preheat your oven to 200c / 400f / gas mark 6. Line the base and sides of your tin with baking parchment, then lightly oil the paper.

2. Beat the eggs and sugar in a large mixing bowl for 5 minutes until pale, fluffy and quadrupled in volume. Add the grated butternut squash and beat again. Add the flour, ground almonds, cinnamon, baking powder and salt. Beat until well combined.

3. Pour half the mixture into the prepared tin and scatter with the raspberries and the chocolate chunks. Cover with the remaining mixture.

4. You can sprinkle flaked almonds over the cake before baking but these have NOT been included in the nutritional values.

5. Place in the oven for 25 minutes until just cooked.

6. Cool the blondie in the tin for 20 minutes, then sieve a little icing sugar over the top before cutting it into individual squares and serving.

Number of Servings: 16

Recipe submitted by SparkPeople user WAHZOE.






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