Fudgy Butternut Squash Brownies
Rich & decadent with an ooey gooey center! These butternut squash brownies are my go-to brownie recipe for every event! They're super fudgy, loaded with chocolate and so easy to make too!
Servings: 1 8x8 pan
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 8x8" 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.