Vegan Tromboncino Squash Brownies
These Vegan Tromboncino Squash Brownies are indulgent, fudgy, and packed with rich chocolate flavour. The grated squash keeps them moist while flax “eggs” and dairy-free chocolate make them completely plant-based. A perfect way to use tromboncino squash in baking!
Ingredients
- 200 g dark chocolate dairy-free
- 100 g vegan butter
- 250 g tromboncino squash coarsely grated and lightly squeezed
- 150 g light brown sugar
- 2 tbsp ground flaxseed + 6 tbsp water
- 80 g plain flour
- 25 g cocoa powder
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Heat oven to 160 °C fan (180 °C conventional). Line a brownie tin with baking parchment, leaving overhang for lifting.
- In a small bowl, mix ground flaxseed with water; set aside 5–10 mins until gelled.
- In a heatproof bowl, gently melt dark chocolate and chosen fat over barely simmering water, stirring until smooth.
- Off the heat, whisk in sugar, then the flax eggs and vanilla until glossy. Fold in the grated tromboncino.
- Sift in flour, cocoa, baking powder, and salt. Fold gently just until no dry streaks remain.
- Pour the batter into the lined tin, smooth the top, and bake 35-45 mins, until the top is set and a skewer comes out with moist crumbs (not wet batter).
- Cool completely in the tin, lift out with the parchment, and slice into 12 squares, wiping the knife between cuts for clean edges.
Notes
Notes & Variations
- Gluten-Free – Swap the plain flour for a 1:1 gluten-free flour blend. For the best texture, use one with xanthan gum or add a pinch yourself.
- Extra Chocolatey – Fold in dark chocolate chunks or chips before baking for pockets of melted chocolate.
- Nutty Boost – Stir through chopped walnuts, pecans, or hazelnuts for crunch, or swirl peanut butter on top.