Gluten Free Incredible Healthy Surprise Fudge Brownie Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 99.4
  • Total Fat: 4.5 g
  • Cholesterol: 35.8 mg
  • Sodium: 117.5 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Gluten Free Incredible Healthy Surprise Fudge Brownie Cake calories by ingredient
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Introduction

Found a Fudge Chocolate Cake recipe in WW magazine & modified it with full fat, less sugar and gluten free baking flour. The surprise is that it has butternut squash in it. Trust me when I say it is incredibly good with no difference in texture. I got a "wow" from the Honey. Found a Fudge Chocolate Cake recipe in WW magazine & modified it with full fat, less sugar and gluten free baking flour. The surprise is that it has butternut squash in it. Trust me when I say it is incredibly good with no difference in texture. I got a "wow" from the Honey.
Number of Servings: 12

Ingredients

    2 cup (10oz) Butternut Squash peeled & cubed
    1/4c water
    1.5oz Bittersweet Chocolate (70% cocoa)*
    2 tsp Vanilla extract
    2/3c gluten free baking flour*
    1/4c hersheys unsweetened cocoa powder
    3/4c + 2tbsp sugar(confectioners' or ground fine)**
    1 tsp Baking Soda
    2 large eggs (WW used 1 egg & 2 whites)
    2tbsp (28 g) Unsalted Butter
    1/8tsp salt (not used)

    Optional topping (not used):
    1/c crispy rice cereal
    2tbsp mini-chocolate chips

    *Ingredients used & in nutritional info:
    8.47oz Butternut Squash
    .75oz Godiva 72% Cacao Dark Chocolate w/ Almonds
    .75oz Nestle Dark Chocolate Baking Bar
    101g Bobs Red Mill - Gluten free All Purpose Baking Flour

    **The squash has natural sweet taste & the sugar in the dark chocolate also adds to the sweetness. So I used less sugar only 44g (11tsp) coconut sugar ground fine. (coconut sugar has lower Glycemic Index, so less sugar crash)


Directions

Preheat oven to 350 degrees. Coat 8in square baking pan (I lined with greased aluminum foil).
-Microwave cubed squash & water in plastic wrapped/vented bowl for 8min or till fork-tender. Mash with fork or potato masher. Let cool/set in fridge.
-Meanwhile, sift sugar, flour, baking soda, cocoa, and salt in medium bowl.
-Melt chocolate and butter (approx 15sec Med pwr in mw). Stir till smooth.
-Stir melted chocolate into squash till well blended and beat in eggs. Gently fold in flour mixture till well mixed. I let sit for a few minutes.
-Pour and spread batter evenly into pan. Sprinkle cereal/choc chips on top if using.
-Bake until toothpick comes out clean when center is tested. Mine took only 15 min due to only being about 1inch deep. Cool completely on wire rack inside pan or transfer in aluminum foil to cool quicker. I like mine warm and it was ready within 5min.


Serving Size: 12 squares approx 39g each

Number of Servings: 12

Recipe submitted by SparkPeople user IVYSPARKS.

TAGS:  Desserts |

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