Description
Super rich and fudgy dark chocolate brownies with a dense, decadent, smooth texture, and a light hint of butternut squash flavor. With a texture that’s a tiny bit reminiscent of pumpkin pie, yet it’s still definitely brownie-like, not cakey at all, these butternut brownies have a deep chocolate flavor, amazing texture and just the right hint of pumpkin spice to add a little intrigue and chase away your chocolate cravings.
Ingredients
- 8 oz. (about 3/4 cup) cooked butternut squash, pureed
- 4 Tablespoons grass-fed butter
- 3 large eggs
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1/3 cup dark unsweetened Dutch process cocoa powder (such as Rodelle)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup oat bran (or oat flour)
- 1/2 cup dark chocolate chips
- 1/2 cup chopped toasted walnuts
- (Optional) 1 Tablespoon turbinado (raw) sugar, for sprinkling on top
Instructions
- Preheat the oven to 350 F. Spray an 8×8 or 9×9 inch square pan with cooking spray.
- In a large bowl, mix together the squash, butter, eggs, vanilla and sugar.
- Sprinkle the cocoa powder, pumpkin pie spice, baking powder, salt and oat bran over top and stir to mix well.
- Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan and use a spatula to smooth it out. If desired, sprinkle the top with turbinado sugar (and perhaps a few more chips and/or nuts).
- Bake at 350 F. for 30 – 40 minutes or until the brownies are set in the middle and a toothpick inserted in the center comes out clean.
Notes
If you are not wanting to cook up and puree a butternut squash, then substitute pumpkin.
Prep time does not include cooking time for the butternut squash.
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Nutrition
- Serving Size: 1 brownie
- Calories: 134
Keywords: Brownies, Fudgy, Chocolate, Decadent, Butternut, Squash, Gluten free, Heart healthy