Fudgy, rich, decadent and delicious! These incredibly easy brownies are a chocolate lovers dream! And no one will ever guess they’re actually better for you too!
Ok can we just take a moment to appreciate the picture above… I mean… Is there really an intro needed for that?? My thoughts exactly! 😉 So all I’m going to say is that this is by far my most favorite brownie recipe and after tasting them, I’m sure it’s going to be yours too. Double chocolate butternut squash brownies babes – it’s were its at!
What makes these butternut squash brownies healthier?
Well for starters there’s NO butter, NO oil and NO refined sugar in them, which earns a huge YES from me! Plus there’s also 1 whole serving of veggies and they can even be made dairy free if need be too. (For a dairy free version, just use dairy free chocolate chips.) Other than that, the ingredients are really pretty simple:
- Butternut squash puree
- Coconut sugar (You can find this in most grocery stores in the baking section)
- Flour (I used all purpose flour for this recipe)
- Unsweetened cocoa powder
- Baking powder
- Chocolate chips
How to Puree Butternut Squash
I think most people get intimidated whenever they hear “butternut squash puree”, but it’s really so simple to make! Just follow my instructions below and you won’t have a problem at all!
- Cut the squash into slices and then cut the skin off. Then cut it into small 1 inch cubes.
- Place a pot of water on the stove, cover it with a lid and turn the burner on to high.
- Once the water starts to boil pour your squash cubes into the pot, cover it with the lid and immediately start a timer for 10 minutes. Test your squash to see if it’s done. (It might take a few more minutes depending on the size of your squash. Mine took about 14 minutes.)
- To test the squash, take a sharp knife and pierce one of the cubes. The knife should go right through the squash without any resistance. If it’s still hard in the middle, continue boiling the squash for 2-3 minutes or until it’s finally soft.
- Transfer your boiled squash to a food processor and blend until it’s smooth!
I’ve been asked is there’s any sort of canned butternut squash puree you can use instead and honestly, I’ve never seen any. I’m also pretty leary about canned vegetable purees so I wouldn’t suggest using a canned option even if you did find one. That being said, you can definitely use pre-cut squash for this instead of cutting it yourself. Just make sure you buy enough to make 1 cup of puree.
What can I do with my leftover butternut squash puree?
Chances are after making the butternut squash puree, you’re going to have some left over. But instead of just throwing it away here are a few simple ideas for how to use it up.
- Make more brownies! 😉 (If I’m cutting up the whole squash I usually have enough puree to make another whole batch of brownies. No complaints there, am I right?!)
- Serve it as a side dish by topping it with some butter and maple syrup
- Freeze it in an ice cube tray and use the frozen squash cubes in your smoothies
- Add it to your pasta sauces for a little sweet and savory action (and added nutrition!)
Tips and Variations
- When it comes to brownies, this recipe is pretty straight forward. However, one HUGE tip I have for any brownies that you make is DO NOT WHISK the batter! Use a large mixing spoon or spatula instead. (When you whisk brownies you create little air pockets in the batter which rise to the top when they bake forming little “dimples” on the tops of your brownies. Basically they’ll still taste fine but they just won’t look pretty. 🙂 )
- Dairy Free Version: Follow directions as listed but use dairy free chocolate chips instead.
- Gluten Free Version: Follow directions as listed but only use a 1:1 ratio gluten free flour! (My favorite gluten free flour to use is Bob’s Red Mill.)
More Dessert Recipe Like This:
- Banana Bread Brownies
- Spiced Zucchini Cake with Cream Cheese Frosting
- Blended Chocolate Chia Pudding
- Oatmeal Carrot Cake Cookies
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Double Chocolate Butternut Squash Brownies
- 1 cup butternut squash puree*
- 2 eggs
- 1 tsp vanilla
- 3/4 cup coconut sugar
- 2/3 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips, plus more for the top (semi sweet or milk)
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.
- Combine the flour, cocoa powder, baking powder and salt in a bowl. Set aside.
- In a separate bowl, mix the squash puree, eggs, vanilla and coconut sugar with a large spoon. Add the dry ingredients and mix again. Stir in your chocolate chips.
- Pour the batter into your prepared pan and sprinkle a few more chocolate chips on top. Bake for 25-30 minutes.
- Allow the brownies to cool in the pan for 5-10 minutes before pulling them out to cut.