- Set the oven to 180C / 360F
- Grate the squash with a grater
- Coarsely chop the chocolate
- Put squash, chocolate and the rest of the ingredients in a bowl and mix well
- Due to the liquid in the squash, the mixture will have water in it, but this is ok. When brownies are done they will have a hardened surface and a soft and yummy core
- Place the batter into muffin tins
- Bake at 180C / 360F for 35 minutes
- Cool before eating
- Eat alone or with whipped cream and raspberries.
These brownies can be stored in the refrigerator, or frozen.
You might find that they are even better the next day in the fridge as they have then become a little crustier.
