Raspberry and White Chocolate Chip Chocolate Brownies

Finally, a dessert that you can eat without feeling guilty. A healthy choice that tastes incredible with two types of chocolate and raspberries. You won’t believe it is good for you and low in calories.

BROWNIE INGREDIENTS:
1 Heaping Cup of Fresh Raspberries
2 Cups of Butternut Squash (peeled and finely grated)
1/2 Cup of White Chocolate (chopped into small chunks)
1 Cup of Ground Almonds
1 1/4 Cups of Sugar
3 Large Eggs
1/4 Cup of Self-Rising Flour
1/2 Cup of Dutch Processed Cocoa Powder
1 Tsp. Baking Powder
1/4 Tsp. Salt (optional)

ICING INGREDIENTS:
Cocoa Powder (as a garnish)

DIRECTIONS:
1. Preheat the oven to 400 degress.

2. Use parchment paper to line your pan.

3. In a large bowl, combine the eggs and sugar.

4. Use a hand held or standing mixer and beat on medium high speed for 4-5 minutes. Mixture will become pale, fluffy and quadrupled in size.

5. Add the grated butternut squash and the flour.

6. Add the almonds, cocoa powder, salt and baking powder.

7. Beat until well mixed.

8. Pour half of the mixture into prepared pan.

9. Sprinkle the raspberries and white chocolate chips over the batter.

10. Pour remaining mixture over raspberries and white chocolate.

11. Bake for 20 minutes or until just cooked.

12. Let brownies cool in their pan for 20 minutes and garnish with sifted cocoa powder before serving.

* Serves 9
* 291 Calories per serving.
* Batter may seem undercooked after only 20 minutes but will finish cooking during the cool down time.
* You can use dark chocolate or milk chocolate in place of the white chocolate if you prefer.
* You can use blackberries in place of the raspberries for a less tart flavor.