It might still feel like summer out, but it’s definitely baking season and I made you brownies just to prove it.
I’m more than happy to sweat it out in front of my crowded double oven to create some new fall favorites.
These 1-Bowl Butternut Brownies are gluten-free, oil-free, refined sugar free, and made with only five ingredients.
Butternut Brownies does have a certain ring to it, doesn’t it?
Do you like Butternut Squash?
You’ve probably enjoyed it in your fair share of cold weather soups and stews, but have you ever tried baking with it?
I love adding squash 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.
Alternatively, you can buy ready-to-go cans of butternut squash puree for convenience.
These brownies are made super moist by using Georgia Grinders Creamy Peanut Butter in place of oil.
I love using Georgia Grinders nut butters in my recipes because they’re handcrafted in small batches without any added sugars, oils, or emulsifiers.
The only ingredients are peanut and salt– just the way I like it!
The hint of sea salt works perfectly in these brownies to draw out the sweetness of the squash and maple syrup.
I used a blend of their creamy peanut butter and pecan butter in this recipe, but any one of their fantastic nut butter will work!
I made my 1-Bowl Butternut Brownies in muffin tins, but you can also make this recipe using a sheet pan by increasing the bake time slightly (maybe 5-10 mins) and watching closely for doneness.
Test out the center with a toothpick and remove from the pan from the oven when the toothpick comes out clean.
Using a muffin tin to make desserts is great, though, because it bakes the brownies into perfectly pre-portioned snacks.
Also, how cute are brownies that look like muffin tops?
Enjoy these easy 1-Bowl Butternut Brownies as a fun fall dessert or snack.
I love to have mine with a cool glass of unsweetened almond milk for an afternoon pick-me-up or after dinner treat.
They freeze well, too, so if you’re the only Butternut Brownie-eater in your house, don’t worry!
Store leftovers in a freezer-safe container and reheat in the microwave in ~30 second increments and enjoy the stash for 2-3 months.
If you make these 1-Bowl Butternut Brownies, show me! I’d love to see how yours turned out.
Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations.
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Healthy gluten-free, oil-free brownies made super moist with the addition of butternut squash puree. These easy 1-bowl brownies are perfect for a healthy dessert or snack when you’re craving brownies!
- heaping 3/4 cup butternut squash puree (or sub your favorite winter squash)
- 1 cup Georgia Grinders Creamy Peanut Butter
- 1/3 cup pure maple syrup
- 1/4 cup + 2 TBS almond flour (or sub GF flour of choice)
- 1/4 cup + 2 TBS cocoa powder
- heaping 1/2 cup mini chocolate chips + more for the top, optional
- Preheat oven to 350 degrees and spray a muffin tin with nonstick cooking spray, or, alternatively, line with muffin liners.
- In a large mixing bowl, combine butternut squash puree, creamy peanut 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 optional chocolate chips to the top here, if desired.
- 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, and freeze for long term storage.
*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.
***Pro Tip on how to roast any 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.*
- Category: Dessert, Snack
- Cuisine: Oil Free, Gluten Free, Refined Sugar Free
This post is brought to you by Georgia Grinders, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!