Hokkaido Brownies

Ingredients:

 1 Hokkaido squash (OPG Dumančić)

2 large or 3 smaller eggs (OPG Ivo Blažević)

65 g raspberry creamed honey (OPG Slavoniklo)

65 g melted dark chocolate (min. 70% cocoa)

50 g unsweetened cocoa powder

65 g rye flour (Eko-Jazo d.o.o.)

45 g Greek yogurt (Sirana Lenđel)

1 tsp baking powder

pinch of salt

cinnamon

Method:

1.     Cut the Hokkaido squash into pieces (skin on), roast for 25–30 min at 200°C until soft. Peel and blend into a smooth puree.

2.     Whisk the wet ingredients – eggs, honey, Greek yogurt, melted dark chocolate, and squash puree.

3.     In another bowl, mix the dry ingredients: baking powder, cocoa powder, rye flour, a pinch of salt, and cinnamon.

4.     Fold the dry ingredients into the wet ones and mix just until no dry flour remains – do not overmix. The batter should be thick and spreadable, but not dry.

5.     Line a baking pan (20x20) with parchment paper, pour in the batter, and smooth out the top.

6.     Bake for 20–25 min at 175°C. Check from minute 20 onwards – the edges should be set, while the center remains soft and slightly springy to the touch.

7.     Let cool, slice, and serve.