Serves 12, 1 square per serving
2 C butternut squash, uncooked, peeled, and diced
1/4 C water
2 tsp vanilla extract
2 Tbsp powdered sugar
1 tsp powdered sugar
2/3 C all-purpose flour
1/4 C unsweetened cocoa powder
1/4 tsp baking soda
1/8 tsp salt
1 1/2 oz. bittersweet chocolate, finely chopped
2 Tbsp light butter, cubed
1 large egg
2 large egg whites
1/2 C Rice Krispies
2 Tbsp mini chocolate chips
1/2 tsp sea salt, coarse
Preheat oven to 350 F degrees. Line an 8x8 baking pan with aluminum foil, sprayed with non-stick cooking spray. Combine squash and water in a microwavable bowl. Microwave on high until squash is fork-tender, 8 minutes. Mash squash with a potato masher or large spoon. Stir in vanilla and cool until lukewarm (refrigerate to cool faster).
Sift powdered sugar, flour, cocoa, baking soda, and table salt, into a medium bowl.
Combine bittersweet chocolate and butter in a small bowl. Microwave on 50% power until chocolate softens and butter begins to melt. Stir until smooth. Stir melted chocolate into squash until blended.
Beat in egg and egg whites by hand. Fold in flour mixture until just blended.
Pour batter into prepared pan. Sprinkle with cereal, chocolate chips, and sea salt.
Bake for 25 minutes, or until a toothpick inserted in center comes out almost clean. Cool completely on a wire rack. Remove foil and cut into 12 squares.