Squash Brownies with Chocolate Swirl Topping

By Chef Raquel Fox

Preparation Time: 20 minutes
Baking Time: 35 minutes
Makes about 24 brownies

Mashed cooked squash keeps these brownies moist for days… if they last that long!


Chocolate Swirl Topping:

  • 4 oz (125 g) Ontario Organic Cream Cheese, at room temperature
  • 2 tbsp (25 mL) granulated sugar
  • 1 Ontario Organic Egg
  • 1/2 tsp (2 mL) vanilla
  • 1 cup (250 mL) chocolate chips


  • 1 cup (250 mL) mashed cooked Ontario Organic Squash
  • 1 cup (250 mL) packed brown sugar
  • 1/4 cup (50 mL) each Ontario Organic Buttermilk and vegetable oil
  • 2 Ontario Organic Eggs, well beaten
  • 1 tsp (5 mL) vanilla
  • 1-1/4 cups (300 mL) all-purpose flour
  • 1 tsp (5 mL) each baking powder and ground cinnamon
  • 1/2 tsp (2 mL) each ground ginger and baking soda
  • 1/4 tsp (1 mL) each ground nutmeg and salt
  • 1/2 cup (125 mL) toasted chopped nuts


Chocolate Swirl Topping:

  1. In small bowl, cream together cream cheese, sugar, egg and vanilla; stir in chocolate chips.
  2. Set aside.



  1. In large bowl, stir together squash, brown sugar, buttermilk, oil, eggs and vanilla.
  2. In small bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt; stir into squash mixture until combined.
  3. Stir in nuts. Spread into greased 13- x 9- inch (3.5 L) pan.
  4. Drop heaping tablespoons of chocolate swirl topping over batter.
  5. Swirl into batter with knife. Bake in 350°F (180°C) oven for 35 minutes or until tester comes out clean.
  6. Let pan cool on wire rack. When cool, cut into squares.


Note: If buttermilk is unavailable, combine 1 tsp (5 mL) vinegar with milk and let sit 10 minutes.


Nutritional Information:
1 Brownie (When recipe makes 24 brownies):
PROTEIN: 3 grams
FAT: 8 grams
FIBRE: 1 gram
SODIUM: 90 mg

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