March 21, 2017
(updated April 21, 2021)
The squash used in these brownies creates a chewy, fudgy center with a crisp top and adds a touch of natural sweetness. The additional sweetener helps to enhance and bring out more of the natural squash’s sweet taste, cutting the need for sugar/sweeteners substantially. The result is a moist, chewy brownie you can feel good about snacking on!
(Acorn) Squash: This is one of my favorite winter squashes, the taste is deliciously sweet and it’s a smart, slow carb that makes a perfect snack when roasted! It’s packed with: vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. One serving contains 20% of your daily vitamin C intake! The squash in these brownies makes an amazing consistency.
*To cook acorn squash (or any other squash you’d like to use for this recipe such as Kabocha or Butternut): Cut squash in half and roast face down on parchment paper-lined baking sheet in a 400f degree oven for approx. 30 minutes until cooked. Discard seeds and scoop the inside out to use for this recipe. Use the rest as a delicious side dish with some olive oil and sea salt (like mashed potatoes)!
Hope you enjoy!
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2nd recipe I tried from here since finding this site. Just got diagnosed with Hashimotos. I need to change my diet drastically .No Gluten,Dairy or sugar. These brownies are seriously doing it for me. Moist tender and so flavorful. I used coconut milk. And mini chips. Thanks again. Can’t wait to try the food recipes.
Awesome! I’m so glad you enjoyed it and that it’s helping you with the dietary shifts. Wishing you lots of luck and hope you’ll try more of my recipes. xo
I just made these tonight and they were amazing! Cakey, moist, fluffy… like a real brownie! I was a little weary when I saw no reviews. But I decided to try it out anyways because I had to use up some squash and this recipe had most of the ingredients I had on hand! I did make some adjustments since I was missing certain ingredients. I wanted something gluten free with no refined sugar so I had no problem subbing in butter for the almond butter. I am sure coco oil would work just as fine too!
I was out of salt, and I was worried it wouldn’t rise without it so I added 3 teaspoons of baking powder instead of baking soda.
I also subbed the coco flour for arrowroot flour, because That’s what I had.
I will definitely make these again and add some chocolate chips. Thank you for the recipe!:)
Awesome and love that you could make it your own with what you had on hand! Thanks for trying and sharing.