Description
Fudgy Butternut Squash Brownies deliver a delightful twist on classic chocolate treats that sneak extra nutrition into your dessert. Creamy squash blends seamlessly with rich chocolate for a surprisingly delicious brownie that satisfies your sweet tooth without guilt.
Ingredients
Scale
Main Ingredients:
- 1 cup mashed roasted butternut squash
- 2 large eggs
- ½ cup melted coconut oil
- 1 cup granulated sugar
- ½ cup brown sugar
Dry Ingredients:
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup chocolate chips
- ½ tsp baking powder
- ¼ tsp salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment paper, ensuring the edges are covered for easy removal.
- Cut the butternut squash in half, remove seeds, and roast at 400°F for 45 minutes until fork-tender. Scoop out exactly 1 cup of soft squash and mash thoroughly.
- Combine 1 cup mashed squash, ½ cup melted coconut oil, 1 cup granulated sugar, and ½ cup brown sugar in a large mixing bowl.
- Whisk in 2 large eggs and 1 teaspoon vanilla extract until the mixture becomes smooth and well-integrated.
- Sift ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt directly into the wet ingredients.
- Fold the dry ingredients into the wet mixture gently, avoiding overmixing to keep the texture tender.
- Stir in ½ cup chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to the prepared pan, spreading it evenly with a spatula.
- Sprinkle additional chocolate chips across the top of the batter.
- Bake at 350°F for exactly 30 minutes, checking that the center is set but still slightly fudgy.
- Remove from the oven and let the brownies cool completely in the pan for at least 2 hours before cutting into 12 squares.
Notes
- Roast the butternut squash until super soft to ensure a smooth, creamy puree that blends seamlessly into the brownie batter.
- Use a kitchen scale for precise measurements, especially when working with flour and cocoa powder, to guarantee consistent texture.
- Fold the dry ingredients gently to prevent overworking the batter, which can make brownies tough instead of fudgy.
- For a gluten-free version, swap the flour with a cup-for-cup gluten-free blend, and the result will be equally delicious and rich.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 222 kcal
- Sugar: 22 g
- Sodium: 88 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 37 mg