Fudgy Chocolate Chip Butternut Squash Brownies

Rich, decadent & loaded with chocolate chips! These brownies have a super fudgy center & are so easy to make! Plus no one will ever guess their secret ingredient!

4 thick butternut squash brownies stacked on top of each other

If you love fudgy decadent brownies, well loves… you’ve come to the right place! These babies are my go-to brownie recipe that I literally take to EVERY party and social gathering and you should see the look on people’s faces when I tell them what’s in it! I’ll be honest, for a while I would just lie and tell them it was a secret family recipe. But the more I was asked for the recipe the more I decided I couldn’t hide it any longer. Yes they’re made with BUTTERNUT SQUASH!😱 And they’re ohhh so good! Rich, decadent, loaded with chocolate chips, so simple to make with an ooey gooey center! These super fudgy butternut squash brownies are about to become your go-to brownie recipe too!

Ingredients used to make butternut squash brownies

Ingredients for Butternut Squash Brownies

  • Butternut squash: The secret ingredient to your brownies! You can either use fresh butternut squash or pre-cut from the store. This is what gives your brownies their ultra fudgy texture and subtle sweetness to the batter. (Plus you can’t even taste the squash so now one will ever know.😉)
  • Flour: I’ve had the best results with using all purpose white flour. Want to make these gluten free? Try using an all purpose gluten free flour mix! (Here’s the one I use – CLICK HERE)
  • Coconut sugar: Can be replaced with brown sugar or white sugar. (I like to use coconut sugar to keep these mostly refined sugar free.)
  • Unsweetened cocoa powder: Makes your brownies soo rich and chocolate-y!
  • Eggs
  • Baking soda: Helps to make your brownies SUPER thick while still having a fudgy texture.
  • Vanilla: Balances out those right chocolate-y flavors.
  • Salt: Just a touch is all you need!
  • Chocolate chips: I’d suggest using milk or semi-sweet chocolate chips for this recipe. The batter itself has more of a dark chocolate taste to it so it’s better to use some type of sweeter chocolate chip.
Pureed butternut squash in a white bowl with a silver spoon digging into it
Healthier brownie batter in a white bowl with semi-sweet and milk chocolate chips

How To Make Fudgy Butternut Squash Brownies

Decadent, fudgy and loaded with chocolate chips! What more could you want from a plateful of brownies?!

  1. Puree your squash. Bring a large pot of water to a boil then peel & cut your squash into small cubes. Once boiling, add your squash to the pot and set a timer for 10 minutes. Once the timer beeps, check to see if the squash is tender. (They should pierce easily with a knife.) Once tender, transfer your squash to a food processor and pure until smooth. Let the squash cool completely before adding it to your batter.
  2. Prep the oven. Turn your oven on to 350 dedgrees and line an 8×8 baking pan with parchment paper.
  3. Mix your ingredients. Mix your dry ingredients in one bowl and your wet ingredients in a separate bowl. (Always use a large spoon or spatula instead of a whisk for mixing.) Then add your dry ingredients to your wet ingredients and mix again. Stir in your chocolate chips.
  4. Bake! Pour the batter into your prepared pan and sprinkle a few more chocolate chips on top. Then place the pan in the oven and bake for 25-27 minutes.
  5. Slice & serve! Enjoy your brownies as is or with a scoop of ice cream!
Fudgy brownies topped with milk chocolate and semi-sweet chocolate chips

Tips For Making the Best Butternut Squash Brownies

  • Let your butternut squash puree COOL COMPLETELY before adding it to your batter. If your puree is too warm when it’s added it will cause your brownies to become flat instead of staying thick and fudgy.
  • DO NOT whisk your batter! Use a large mixing spoon or spatula instead. (When you use a whisk the batter is creates air pcokets that makes your brownie more cake-like than fudgy.)
  • Use 2 different types of chocolate chips. I love using a combo of semi-sweet and milk chocolate chips.
  • Always sprinkle a few extra chocolate chips on top. You can never have too many chocolate chips when it comes to brownies right?!
  • Slightly under bake your brownies. Love ultra gooey brownies?! Guess what? Slightly underbaking them is the key! I usually take my out right at 25 minutes and let them cool completely before digging in. They’re soo good that way!
Seasonal brownies cut into 9 pieces surrounded by chocolate chips, small pumpkins and butternut squash

FAQ’s for Butternut Squash Brownies

  • Can I use pre-cut butternut squash from the store? Absolutely! This is a great option if your short on time or just don’t feel like peeling and cutting your own squash.
  • Can I double this recipe? Yes. If doubling the recipe, I would bake thme in a 9×13 pan.
  • How do I store my brownies? I’ve found that the best way to store these brownies is in an air tight container at room temperture. They should stay fresh for 4-5 days but are best if eaten within1-2 days after baking.

Why you’ll love this brownie recipe

  • Super fudgy! 2 types of chocolate chips, cocoa powder and an ooey gooey fudgy center! It doesn’t get any better than that!
  • Secretly healthy…ish! There’s one whole serving of butternut squash in these babies! But the best part is you can’t even taste it!

Need it gluten free? Use your favorite gluten free flour instead. (I’ve found that using an all purpose gluten free flour instead of a 1:1 ratio flour works the best. Heres’ the one I use. CLICK HERE)

Need it dairy free? Use your favorite dairy free chocolate chips instead!

More dessert recipes you might like:

[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]

Fudgy brownies topped with milk chocolate and semi-sweet chocolate chips
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5 from 2 votes

Fudgy Chocolate Chip Butternut Squash Brownies

Rich & decadent with an ooey gooey center! These brownies are my go-to brownie recipe for every event! They're super fudgy, loaded with chocolate and so easy to make too!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: brownies, butternut squash, butternut squash puree, chocolate chips, dessert, easy, healthy
Servings: 1 8×8 pan
Author: Caitlin

Ingredients

  • 1 cup pureed butternut squash*
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup coconut sugar**
  • 2/3 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips, plus more for the top (semi sweet or milk)

Instructions

  • Peel & cut your squash into small cubes, then bring a large pot of water to a boil on the stove. Once boiling, add your squash and set a timer for 10 minutes. Once the timer beeps, check to see if the squash is tender. (They should pierce easily with a knife.) Once tender, transfer your squash to a food processor and puree it until smooth. Place your squash in the fride to cool completely. (For the best results, make your squash puree the day before and keep it stored in the fridge. Your puree must be cold before adding it to the batter.)
  • Once your squash is cool, preheat your oven to 350 degrees and line an 8×8" pan with parchment paper.
  • Next combine your flour, cocoa powder, baking soda and salt in a bowl. Then set it aside.
  • In a separate bowl, mix the cooled butternut 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 25-27 minutes.
  • Allow the brownies to cool in the pan for 5-10 minutes before pulling them out to cut.

Notes

*Store bought pre-cut squash can be used in place of fresh butternut squash.
**Brown sugar or white sugar can be used in place of coconut sugar.
Gluten free version: Replace the flour with Gluten Free All Purpose Flour.
 

4 Comments

  1. I was a little skeptical but they’re great! Definitely recommend. I used acorn squash we had roasted yesterday and just mixed it well instead of using a food processor.

  2. Haleigh Coleman

    Wow! I never leave comments, but I made these tonight and they turned out amazing! I used half organic cane sugar and half monk fruit sugar. My kids loved them and I can’t wait to make them again for friends and family.

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