Gluten-free double chocolate bars make for one delicious dessert. These gluten-free, veggie filled, double chocolate brownies are the perfect after dinner treat – or really – anytime treat
Ingredients
- 4 Eggs
- 1/2 cup Brown Sugar Packed
- 1/2 Acorn Squash Roasted for 30 minutes
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Instant Coffee
- 1/2 cup Dark Chocolate Chips
Instructions
- Preheat the oven to 350°F.
- Cut an acorn squash in half. Save one half for another use, and roast the second half in the preheated oven for 30 minutes. When done, set aside to come to room temperature.
- Use an electric beater or stand mixer to mix the eggs till well blended.
- Scrape out the roasted acorn squash and add it to the eggs.
- Add the brown sugar to the egg mixture and beat until well incorporated.
- Using a spatula, fold in the cocoa powder, instant coffee, and dark chocolate chips.
- Spoon into a parchment-lined 9x9 baking tray and bake for 25 minutes.
- Allow to cool, then cut into nine squares.
- Enjoy!
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