Ingredients
1 small (1 lb) acorn or delicata squash
3 over-ripe Thailand bananas (or 1 1/2 medium bananas)
1/4 c butter
1/4 c cocoa powder (equal parts dark, red, milk)
4 large eggs)
1 tbsp coconut flour
1/2 tsp salt
2 tsp baking powder
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Method:
1. Bake squash. Scoop out seeds then flesh. Add flesh to processor and blend finely.
2. Add the bananas to the processor and puree.
3. In a cup, microwave the butter to liquid. Stir in cocoa slowly until no lumps. Add salt and stir well.
4. Add cocoa and butter mixture and coconut flour to processor. Blend.
5. Add egg and blend to puree.
6. Bake at 350 F for 25-30 minutes or until a toothpick comes out clean. We used a 9" x 6" square casserole dish. You want about an inch or 2 thick layer of brownie.
Eat warm or chilled. For the best rich chocolate taste chill for 12 hours before serving.
Yield: 6-8 servings.
Frosting: Melt 1/2 C coconut oil, add 1/4 C cocao powder, mix well. When cool add 1/2 C thick (Balkan) yogurt. Mix well and spread on the brownies.
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