These butternut squash brownies are made with pureed squash, almond flour and dark chocolate. They're super fudgy, easy to make and you can't taste the squash - promise! This squash brownie recipe is gluten free, grain free, dairy free and paleo friendly.
Who would have thought that squash tastes good in brownies? Well, I guess if pumpkin can belong in a brownie recipe then it's not far fetched to add butternut squash 😉
Anyway, these paleo butternut squash brownies are mouthwatering delicious! They're fudgy and moist - not dry at all. They are also easy to make, gluten free, grain free and paleo friendly.
This easy squash brownie recipe is one for the books. It's kid approved too!
Ingredients in Squash Brownies
Just a few gluten free, dairy free ingredients are needed to make these healthy squash brownies.
- pureed squash: I steamed butternut squash, then pureed it in a food processor. You may also use canned squash puree or puree another squash variety such as kabocha or acorn squash (remove skin for these varieties)
- eggs: this recipe has not been tested without eggs or an egg alternative
- avocado oil: or olive oil
- vanilla extract
- coconut sugar: or any granulated sugar
- almond flour: tigernut flour may be used to make nut free squash brownies
- cocoa powder
- dark chocolate: I used 85% dark chocolate chunks, but recommend any chocolate with a cocoa content between 60-85%
How to Puree Butternut Squash
Pureeing your own butternut squash is super easy.
First, wash the squash, then cut it in half length-wise. You do not need to peel skin if using butternut squash (since the skin will become tender after steaming).
Remove the seeds from the base and cut the squash into cubes.
Place the squash in a steamer pot and steam until the squash skin is tender (about 30 minutes).
Cool the squash to room temperature, then place it in a food processor or high powered blender. Blend the squash until it's a smooth, consistent texture; it will look like baby food.
You can use the squash puree right away to make brownies, or store it in a sealed, air-tight container in the fridge.
If you have leftover squash puree, make my rosemary butternut squash bread, another batch of brownies or use it in soups, pancakes or waffles. You can also substitute squash puree for pumpkin puree in any recipe.
How to Make Butternut Squash Brownies
Now that you've got your pureed squash, it's time to make these gluten free squash brownies!
First preheat your oven to 350 degrees F. Line an 8" x 8" square baking dish with parchment paper and set aside.
Place the dark chocolate in a small sauce pan. Melt the chocolate on the stove top, over low heat. Once fully melted, turn off the heat and make the batter.
In a medium-sized mixing bowl, combine squash puree, eggs, avocado oil, coconut sugar and vanilla. Whisk until smooth.
Then, add in the almond flour, cocoa powder and salt. Whisk until smooth.
Using a spatula, stir in the melted chocolate (it should be warm but not hot) until combined.
Pour the squash brownie batter into the lined baking dish.
Then, place the brownies in the oven and bake at 350 degrees for 35-40 minutes.
After baking, remove the brownies from the oven and let them cool to room temperature in the baking dish.
How to Store Squash Brownies
These paleo squash brownies are best stored in the fridge up to one week. Either cover the baking dish in bees wax wrap or plastic wrap, or place the brownies in a sealed, air-tight container.
Yes, any squash variety will work for this recipe. I kept the skin on since the skin of butternut squash is tender after steaming. However, many squash varieties have a tough skin so I recommend peeling it off after steaming.
Yes, pumpkin puree may be used instead of squash.
To make these brownies nut free, substitute the almond flour for tigernut flour.
No, I don't recommend this recipe without eggs.
Yes, cut the brownies to desired size and then place in a sealed container or baggie in the freezer. They will last well up to one month.
Yes! To make these keto butternut squash brownies, simply swap the coconut sugar for a sugar free sweetener (like monk fruit) and be sure to use keto chocolate chips.
More Paleo Squash Recipes
- Rosemary Butternut Squash Bread
- Paleo Squash Pancakes
- Delicata Squash, Brussels & Bacon
- Air Fryer Delicata Squash
Healthy butternut squash brownies that are deliciously fudgy, easy to make and kid approved. Paleo, gluten free and dairy free.
- Preheat oven to 350 degrees F. Line an 8" x 8" baking dish with parchment paper and set aside.
- Place the dark chocolate in a small sauce pan. Melt on the stove top, over low heat. Once fully melted, turn off heat.
- In a medium-sized mixing bowl, whisk together squash puree, coconut sugar, eggs, avocado oil, and vanilla.
- Add in almond flour, cocoa powder and salt. Whisk until smooth.
- Using a spatula, mix in the melted dark chocolate.
- Pour batter into the lined baking dish.
- Place the brownies in the oven and bake at 350 degrees for 35-40 minutes.
- Remove from oven and cool in baking dish.
For best results, measure ingredients by weight (when given).
*I steamed butternut squash in a steamer pot and then pureed it in a food processor. You can also used canned squash puree or pumpkin puree. Any squash variety should work.
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