Daybreak Delights: Butternut Squash Brownies with Vanilla Butter Glaze

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Dawn Bitz from Grasshaven Outdoor shows us how to make Butternut Squash Brownies with Vanilla Butter Glaze.

Butternut Squash Brownies with Vanilla Butter Glaze





3/4 cup white chocolate chips

1/2 cup unsalted butter (1 stick), melted

1 large egg

1/2 cup granulated sugar

2 teaspoons vanilla extract

1 cup butternut squash puree

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1 3/4 cups all-purpose flour

pinch salt, optional and to taste



1/4 cup unsalted butter, browned

1 heaping cup confectioners' sugar

Seeds from 1 large vanilla bean (1 tablespoon vanilla extract may be substituted)

Pinch salt

1/4 cup cream or milk, or as necessary for consistency




Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.


In a large, microwave-safe bowl add the white chocolate, butter, and melt using 30 second microwave intervals. Check after each interval until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don't overheat.  Let cool about 5 minutes then add egg, sugar, vanilla, and whisk until combined.  Add the butternut squash puree, pumpkin pie spice, cinnamon, and whisk until combined.  Add the flour, salt, and stir until just combined; don't over-mix.  Turn batter out into prepared pan, smoothing the top lightly with a spatula.  Bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean. In the last 10 minutes of baking, make the glaze.


Cook butter over medium-high heat in a small saucepan until it's amber to brown in color, about 5 minutes depending on pan size, but watch it closely so it doesn’t burn. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.  Transfer butter, including brown bits at the bottom of the pan from pan to large mixing bowl.  Add the confectioners' sugar, vanilla beans, salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.


Evenly pour glaze over bars, smoothing it lightly with a spatula if necessary.

Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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