Butternut Squash Brownies
Servings: 16
Calories: 111 kcal
Author: Abra Pappa
Ingredients
  • 3/4 cup of butternut squash, pureed
  • 2 ounces of bittersweet chocolate, melted
  • 2 teaspoons of vanilla
  • 2 tablespoons of coconut oil, melted
  • 2 eggs
  • 1/2 cup of quinoa flour
  • 1/4 cup of organic cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of coconut palm sugar
  • 1/2 cup of dark chocolate chips
Instructions
  1. Melt 2oz. chocolate in a double boiler, or if you must, use a microwave (be cautious to not burn the chocolate).
  2. Allow to cool slightly.
  3. Add chocolate to pureed squash, mix well.
  4. Add eggs, vanilla, and melted coconut oil to squash/chocolate mixture, whisk well to combine.
  5. Combine all dry ingredients (quinoa flour, cocoa powder, coconut palm sugar, salt, baking soda) whisk to combine.
  6. Add dry ingredients into wet ingredients. mix well (it will be thick and fudge-y)
  7. Fold in the chocolate chips
  8. Lightly coat bottom of 8×8 baking dish with coconut oil. Add batter
  9. Bake @ 350° for 25-30 minutes. Do not over bake. Brownies are done when edges are light brown, center will still be soft to the touch a toothpick inserted in center will NOT come out clean.
  10. Allow to cool, Enjoy!
Recipe Notes

3/4 cup of pureed squash is about 1/2 a medium size butternut squash. I simply peel, dice, and steam squash, then puree in food processor or VitaMix. If this seems like too much work, use canned organic butternut squash.

Nutrition Facts
Butternut Squash Brownies
Amount Per Serving
Calories 111 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 96mg4%
Potassium 106mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 725IU15%
Vitamin C 1.4mg2%
Calcium 29mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.