Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fudgy Butternut Squash Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica
  • Prep Time: 15 minutes (plus chilling time for squash puree overnight)
  • Cook Time: 25-27 minutes
  • Total Time: 40 minutes active (plus overnight chilling)
  • Yield: 9 brownies (3x3 squares)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These fudgy butternut squash brownies offer a unique twist on traditional brownies by incorporating pureed butternut squash for moisture and subtle sweetness. Sweetened with coconut sugar and rich in chocolate flavor, these brownies are a wholesome, delicious treat that combines dessert indulgence with the natural goodness of squash.

Ingredients

Butternut Squash Puree

  • 1 cup pureed butternut squash*

Wet Ingredients

  • 2 eggs
  • 1 tsp vanilla bean paste
  • 3/4 cup coconut sugar**

Dry Ingredients

  • 2/3 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 cup chocolate chips (semi-sweet or milk), plus extra for topping

Instructions

  1. Prepare the Butternut Squash Puree: Peel and cut the butternut squash into small cubes. Bring a large pot of water to a boil on the stovetop. Add the squash cubes and cook for 10 minutes or until they are tender when pierced by a knife. Drain and transfer the squash to a food processor, then puree until smooth. Chill the puree completely in the refrigerator, preferably overnight, for the best results.
  2. Preheat Oven and Prepare Pan: When ready to bake, preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
  4. Mix Wet Ingredients: In a separate large bowl, stir the cooled butternut squash puree with the eggs, vanilla bean paste, and coconut sugar using a large spoon until well combined.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully incorporated. Fold in the chocolate chips evenly throughout the batter.
  6. Pour Batter and Add Topping: Pour the brownie batter into the prepared pan and smooth the surface with a spatula. Sprinkle a few additional chocolate chips on top for extra chocolatey goodness.
  7. Bake the Brownies: Place the pan in the oven and bake for 25 to 27 minutes. The brownies are done when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool and Serve: Allow the brownies to cool in the pan for 5 to 10 minutes. Then lift them out using the parchment paper, cut into squares, and serve.

Notes

  • For best results, prepare the butternut squash puree a day in advance and chill overnight.
  • Using cold puree is important to properly incorporate into the batter and achieve fudgy texture.
  • Coconut sugar gives a caramel-like sweetness and can be substituted with brown sugar if unavailable.
  • Choose semi-sweet or milk chocolate chips based on your preference for sweetness.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • You can lightly warm the brownies before serving to enhance the fudgy texture.

Find it online: https://dishrise.com/fudgy-butternut-squash-brownies-recipe/