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butternut squash brownies

butternut squash brownies

Sometimes I convince myself to cut down on sugar, and by the end of the first day, I’m looking up new chocolate chip cookie recipes. It’s called a sugar addiction, folks. You might know something about it. 

On those days, it’s nice to have a slightly-healthy, super-easy, still-delicious dessert ready to go, so I don’t completely fall back into my old ways. 

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These brownies fall into that category. Super fudgy. Super easy. Kinda healthy. And vegan/paleo, if you’re into that sorta thing. 

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Butternut Squash Brownies

  • 1 cup butternut squash, mashed or puréed

  • 1/2 cup smooth nut butter

  • 3 tbsp maple syrup

  • 1/4 cup cocoa powder

  • 1/8 tsp salt

  1. Preheat your oven to 350 degrees and grease a small loaf pan.

  2. Mix the nut butter with maple syrup in a medium bowl until smooth - you may need to warm it in the microwave for 30 seconds just so it’s easier to work with.

  3. Add the butternut squash, cocoa powder, and salt, mixing thoroughly until fully incorporated. Alternatively, you could purée this all in a blender for a much smoother outcome, but I’m lazy and didn’t want to do the extra washing up. You can taste it at this point and decide if you’d like it a bit sweeter, in which case you can add 1/4 cup nut butter or another tbsp of maple syrup.

  4. Press into prepared loaf pan and smooth the top with a silicone spatula.

  5. Bake for 20-25 minutes and let cool completely before cutting.

Notes:

  • feel free to substitute sweet potato for the butternut squash, as well as honey for the maple syrup

  • a handful of chocolate chips are a delicious, but optional, addition

  • this recipe makes about 8 brownies, but could be easily doubled - just bake in an 8x8 pan.

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