Melt 2oz. chocolate in a double boiler, or if you must, use a microwave (be cautious to not burn the chocolate).
Allow to cool slightly.
Add chocolate to pureed squash, mix well.
Add eggs, vanilla, and melted coconut oil to squash/chocolate mixture, whisk well to combine.
Combine all dry ingredients (quinoa flour, cocoa powder, coconut palm sugar, salt, baking soda) whisk to combine.
Add dry ingredients into wet ingredients. mix well (it will be thick and fudge-y)
Fold in the chocolate chips
Lightly coat bottom of 8×8 baking dish with coconut oil. Add batter
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.
Allow to cool, Enjoy!
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.