Butternut Squash Brownies
We're hardcore butternut squash fans here at Imperfect, but we admit that it can be hard to stay excited about them month after month. When we saw this recipe by our friend Lauren of Flora & Vino (@flora_and_vino) we had to share it with you because the only thing we need more than good squash recipes are excuses to make brownies! PS. They're only 5 ingredients and can be made in 1 bowl for an easy clean up.
Here's what Lauren shared with us: You’ve probably enjoyed squash in your fair share of cold weather soups and stews, but have you ever tried baking with it? I love adding it to my recipes because it adds moisture and creaminess to baked goods. If you’re not a butternut fan, any winter squash can be substituted for the butternut squash in this recipe.
- Heaping ¾ c Imperfect butternut squash purée (or sub your favorite winter squash)
- 1 c nut butter
- ⅓ c pure maple syrup
- ¼ c + 2 TBS almond flour (or your GF flour of choice)
- ¼ c + 2 TBS cocoa powder
- Heaping ½ c mini chocolate chips + more for the top (optional)
- Preheat oven to 350F and spray a muffin tin with nonstick cooking spray (or line with muffin liners).
- In a large mixing bowl, combine butternut squash puree, creamy nut butter, maple syrup, almond flour, and cacao powder and stir until well combined.
- Fold in chocolate chips.
- Using a large spoon, divide batter between 12 muffin cups and smooth with the back of a spatula to even them out. Add chocolate chips to the top here (optional).
- Bake in the oven for 20 minutes, until butternut brownies are firm to the touch and lightly browned around edges.
- Remove from the oven and allow to cool before removing from the muffin tin.
- Refrigerate leftover brownies in an airtight container for 5-7 days.
Recipe Notes and Variations
- You can also make these brownies in a regular brownie pan by using the same instructions and increasing the bake time by 5-10 minutes.
- How to roast winter squash:
- Preheat oven to 400 degrees F
- Scrub the exterior of the squash with a brush under running water and dry
- Halve the squash down the center and remove all seeds and pulp with a spoon
- Rub the interior with a bit of avocado oil and bake face down for 30-60 minutes, depending on squash size
- Watch squash closely after the 30 minute mark
- Remove from oven, flip over, and allow to cool (scoop out the interior for use in this recipe)
Brownie waste is a true tragedy, so if you've made too many, freeze them and reheat in the microwave in 30 second increments. Enjoy the stash for 2-3 months, if they last that long!