• Prep Time:25 min
  •  Cook Time:25 min
  •  Serves:12


  • cup(s)uncooked butternut squash, peeled, diced (about 10 oz)
  • 1cup(s)water
  • tspvanilla extract
  • 14 Tbsppowdered sugar (3/4 c plus 2 Tbsp)
  • 2cup(s)all-purpose flour
  • 1cup(s)unsweetened cocoa powder
  • 1tspbaking soda
  • 1tsptable salt
  • 1  1ozbittersweet chocolate, finely chopped (70% cocoa)
  • Tbsplight butter, stick-form, cut up
  • largeegg(s)
  • largeegg white(s)
  • 1cup(s)crispy rice cereal
  • Tbspmini chocolate chips
  • 1tspsea salt, coarse variety (or to taste)


  • Preheat oven to 350°F. Line 8-inch square baking pan with nonstick aluminum foil (or coat with cooking spray if you prefer).
  • Combine squash and water in a microwavable bowl; cover with vented plastic wrap or wax paper. 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 (place in refrigerator to cool faster).
  • Meanwhile, sift together powdered sugar, flour, cocoa, baking soda and table salt into a medium bowl.
  • Combine bittersweet chocolate and butter in a small microwavable bowl; cover with wax paper. Microwave on Medium (50% power) until chocolate softens and butter begins to melt, 15 seconds; stir until smooth.
  • Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.
  • Pour batter into prepared pan and spread into an even layer; sprinkle top with cereal, chocolate chips and sea salt. Bake until a toothpick inserted in center comes out with just a few moist crumbs clinging to it, 25 minutes; cool completely on rack. Remove foil from pan; cut into 12 equal pieces.

Serving size: 1 piece | SmartPoints: 5