Description
1-bowl vegan, gluten-free, and oil-free brownies made super moist with the addition of butternut squash puree for a healthy dessert!
Ingredients
- heaping 3/4 cup butternut squash purée (or sub pumpkin, acorn squash, etc.)
- 1 cup Georgia Grinders Creamy Peanut Butter
- 1/3 cup pure maple syrup
- 1/4 cup + 2 TBSP almond flour
- 1/4 cup + 2 TBSP cacao powder
- heaping 1/2 cup mini chocolate chips + more for the top, optional
Instructions
- Preheat the oven to 350°F and spray a muffin tin with nonstick cooking spray, or, alternatively, line with muffin liners.
- In a large mixing bowl, combine the butternut squash purée, peanut butter, maple syrup, almond flour, and cacao powder and stir everything until well combined.
- Fold in the chocolate chips and mix well to evenly distribute.
- Using a large spoon, divide the 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 the brownies in the oven for 20 minutes, until the butternut brownies are firm to the touch and lightly browned around their edges.
- Remove the brownies from the oven and allow them to cool for ~15 minutes before removing them from the muffin tin to finish cooling.
- Refrigerate any leftover brownies in an airtight container for up to on week and freeze them for long term storage.
Notes
How to roast any winter squash: Preheat oven to 400. 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.
Recipe adapted from Minimalist Baker
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert, Snack
- Method: Dessert
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free