Don’t let the squash scare you—this is the ultimate “hidden veggie” recipe. The roasted squash replaces a significant amount of butter/oil, creating a silky, fudgy texture that pairs perfectly with dark cocoa.
Ultra Fudgy
40 Minutes
Nutrient Boost
Pantry & Produce
- 1 cup Butternut Squash Purée
- 1/2 cup Unsweetened Cocoa Powder
- 2 Large Eggs
- 1/2 cup Maple Syrup or Coconut Sugar
- 1/3 cup Almond Butter (or melted butter)
- 1/2 cup Oat Flour or All-Purpose
- 1/2 cup Dark Chocolate Chips
- 1 tsp Vanilla & Pinch of Salt
Baking Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Whisk Wet Ingredients: In a large bowl, combine the squash purée, eggs, maple syrup, almond butter, and vanilla. Whisk until completely smooth.
- Sift Dry Ingredients: Fold in the cocoa powder, flour, and salt. Stir until just combined—do not overmix, or the brownies will become cakey instead of fudgy.
- Double the Chocolate: Gently fold in half of the chocolate chips.
- Bake: Pour the batter into the pan and smooth the top. Sprinkle the remaining chocolate chips on top. Bake for 25-30 minutes.
- The Chill: Let them cool completely in the pan. These brownies are very soft when warm; they “set” into their fudgy glory as they cool.
Baker’s Tip: You can use canned pumpkin purée if you’re in a pinch, but roasted butternut squash has a higher natural sugar content and a milder flavor, making it the superior choice for chocolate pairings!
