Description
These fudgy butternut squash brownies are rich, chocolatey, and secretly packed with goodness. A cozy treat that satisfies your sweet tooth while sneaking in some veggies.
Ingredients
Scale
- 1 cup mashed butternut squash
- 3/4 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- Mash the cooked butternut squash if not already mashed.
- In a large bowl, whisk together mashed squash, eggs, maple syrup, melted coconut oil, and vanilla extract.
- Stir in almond flour, cocoa powder, baking powder, and sea salt until well combined.
- Fold in dark chocolate chips, saving a few for topping if desired.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 30 minutes or until the center is set and a toothpick comes out with moist crumbs.
- Let cool completely in the pan before slicing.
- Slice into squares and serve.
Notes
- Roast the squash for a deeper flavor rather than steaming it.
- Let brownies cool completely for cleaner slices.
- Add a sprinkle of flaky sea salt on top before baking for extra flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 185
- Sugar: 10g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: fudgy butternut squash brownies, gluten-free brownies, healthy chocolate dessert