1-Bowl Butternut Brownies

1-bowl vegan, gluten-free, and oil-free brownies made super moist with the addition of butternut squash puree for a healthy dessert!

Hi, friends!

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, no-oil-added, refined-sugar-free, and made with only FIVE ingredients!

What You Need to Make Butternut Brownies

Here’s what you need:

• butternut squash puree
• Georgia Grinders Creamy Peanut Butter
• maple syrup
• almond flour
• cacao powder
• dark chocolate chips 

That’s it!

Substitutions For Butternut Squash 

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.

How to Make Brownies with No-Added-Oil

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!

How to Make 1-Bowl Butternut Brownies

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?

How to Serve 1-Bowl Butternut Brownies

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.

eNjoy!

More Vegan Brownie Recipes

• Vegan Cosmic Brownies

• Sweet Potato SunButter Brownies

• SunButter & Jelly Brownies

• Pumpkin Almond Butter Brownies

• Blueberry Mousse Brownies

• No-Sugar-Added Black Bean Brownies

• Cashew Butter Buckeye Brownies

• Super Fudgy Vegan Brownies

• Matcha Dusted Raw Brownies

• Avocado SunButter Swirl Brownies

• Black Sesame Butter Brownies

• 1-Bowl Butternut Brownies

• Flourless Vegan Brownies

I Want to Hear From You

If you make these 1-Bowl Butternut Brownies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

1-Bowl Butternut Brownies

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 12 brownies
• Diet: Vegan

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Description

1-bowl vegan, gluten-free, and oil-free brownies made super moist with the addition of butternut squash puree for a healthy dessert!

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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

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Instructions

1. Preheat the oven to 350°F and spray a muffin tin with nonstick cooking spray, or, alternatively, line with muffin liners.
2. 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.
3. Fold in the chocolate chips and mix well to evenly distribute.
4. 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.
5. Bake the brownies in the oven for 20 minutes, until the butternut brownies are firm to the touch and lightly browned around their edges.
6. Remove the brownies from the oven and allow them to cool for ~15 minutes before removing them from the muffin tin to finish cooling.
7. 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

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!