Chopped Vegan Competition: Vintage Double Chocolate Squash Brownie Brunch

 Vintage Double Chocolate Squash Brownie with Salted Popcorn and Apricot Drizzle

This dish is the sweet little ending to a bridal brunch.  It actually tastes really delicious!  The perfect combo of sweet and salty.


1/4 cup of wheat germ mixed with 1/3 cup of milk
1 1/4 cup of sugar

2 cups of squash (finely grated)
1 cup of almonds finely chopped (pretty much ground)
1/4 cup of flour
1/2 cup of cocoa
1/2 tsp of baking powder
1/2 cup of chocolate chips

4 - 6 tsp of SMUCKER'S apricot preserve
1/4 cup of popped popcorn mixed lightly with salt, little oil and 1/4 tsp finely chopped rosemary sprig

Soy Whip cream and a dollop of apricot preserve for presentation


1.  Preheat the oven to 400 degrees and Earth Balance buttery spread a square 8 inch baking dish.
2.  After mixing the milk and wheatgerm and letting sit for five minutes, combine the wheat germ mixture with the sugar with a hand mixer.
3.  Combine the squash with the dry ingredients and mix with wheatgerm/sugar mixture until "just mixed" and well incorporated.
4.  Pour half of the mixture of brownies into the buttered dish.  Place little dollops of apricot preserve throughout and then blend with a spoon lightly.  Top the layer with the popcorn.
5. Top with the rest of the brownie mixture.
6.  Place in the oven for 20-25 minutes.


These taste best when warm so scoop out, place in the bottom of a vintage tea cup, add a dollop of soy whip and top with apricot preserve.

Yummy!  I hope I win Isa!


  1. A brownie? with salted popcorn? Count me in! Yum!

  2. It is actually really tasty and moist! Surprise Yum!

  3. Looks delicious! I am so loving the recipe. It sounds amazing.


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