You’ve probably enjoyed squash in your fair share of cool-weather soups and stews, but have you ever tried baking with it? Butternut squash adds a delicious moisture and creaminess to baked goods. These slightly healthy brownies have only five ingredients and can be made in one bowl for easy cleanup!
Photo and recipe by Flora & Vino!
- ¾ c butternut squash purée (or sub your favorite winter squash)
- 1 c nut butter
- ⅓ c pure maple syrup
- ¼ c + 2 Tbsp almond flour (or your GF flour of choice)
- ¼ c + 2 Tbsp cocoa powder
- Heaping ½ c mini chocolate chips + more for the top
- Preheat oven to 350F and spray a muffin tin with nonstick cooking spray or line with muffin liners.
- In a large mixing bowl, combine butternut squash purée, nut butter, maple syrup, almond flour, and cocoa powder and stir until well combined.
- Fold in chocolate chips.
- Divide batter between 12 muffin cups and smooth with the back of a spatula to even them out. Add chocolate chips to the top.
- Bake in the oven for 20 minutes until butternut brownies are firm to the touch and lightly browned around edges.
- Remove from the oven and allow to cool before removing from the muffin tin.
- Refrigerate leftover brownies in an airtight container for 5-7 days.
Recipe Notes and Variations
- How to roast winter squash:
- Preheat oven to 400 degrees F.
- Scrub the exterior of the squash with a brush under running water and dry.
- Halve the squash down the center and remove all seeds and pulp with a spoon.
- Rub the interior with a bit of avocado oil and bake face down for 30-60 minutes, depending on squash size.
- Watch squash closely after the 30-minute mark.
- Remove from oven, flip over, and allow to cool (scoop out the interior for use in this recipe).
- You can also make these somewhat healthy brownies in a regular brownie pan by using the same instructions and increasing the bake time by 5-10 minutes.
- Brownie waste is a true tragedy, so if you’ve made too many, freeze them and reheat in the microwave in 30 second increments. Enjoy the stash for 2-3 months, if they last that long!