Description
Healthy butternut squash brownies that are deliciously fudgy, easy to make and kid approved. Paleo, gluten free and dairy free.
Ingredients
Scale
- 1/2 cup pureed butternut squash (125g)*
- 1/2 cup coconut sugar (77g)
- 2 large eggs
- 1/4 cup avocado oil
- 1 tsp vanilla extract
- 1/2 cup blanched almond flour (45g)
- 2 Tbsp cocoa powder (11g)
- 1/4 tsp salt
- 5 oz dark chocolate (about 1 cup)
Instructions
- 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.
Notes
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.