Description
A delightful twist on a classic treat, these fudgy brownies incorporate roasted butternut squash for added nutrition and flavor.
Ingredients
Scale
- 1 cup mashed roasted butternut squash (about 1 small squash)
- 1/2 cup melted coconut oil or butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (plus extra for sprinkling on top)
Instructions
- Heat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a lined baking sheet. Roast for about 30-40 minutes or until soft. Once cool, scoop out 1 cup of the flesh and mash it until smooth.
- In a large mixing bowl, whisk together the mashed butternut squash, melted coconut oil or butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold these dry ingredients into the wet mixture until just combined.
- Gently fold in the chocolate chips.
- Pour the batter into a parchment-lined 9×9-inch baking pan and smooth it out. Sprinkle additional chocolate chips on top.
- Bake at 350°F (175°C) for about 30 minutes until the edges look set and the center remains fudgy.
- Allow the brownies to cool completely in the pan before cutting into 12 squares.
Notes
Store brownies in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 20g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brownies, dessert, butternut squash, healthy baking, chocolate
