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Squash Brownies (paleo, lightly sweetened)

4.20 from 31 votes

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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!

Recipe Star

(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)!

Paleo Squash Brownies (lightly sweetened)

4.20 from 31 votes
Healthy paleo brownies made with squash and lightly sweetened for a delicious treat!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12


  • 1 cup cooked squash acorn, butternut or kabocha
  • 3 Tbsp almond butter or coconut butter
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 Tbsp honey maple syrup or coconut nectar
  • 1/4 cup almond milk or coconut milk
  • pinch sea salt to taste
  • Optional: 1/3 cup dark chocolate chips


  • Pre-heat oven to 350f degrees and grease/line an 8x8 inch baking dish.
  • Mix first 4 ingredients together well in a stand or hand mixer.
  • Separately, mix all dry ingredients (flour, cacao, cinnamon, salt, baking soda) with a whisk in another bowl.
  • Add the dry mixed ingredients to the wet while continuously mixing.
  • Then add in the sweetener of choice, followed by milk. If you'd like to add chocolate chips, chopped nuts or anything else, add this in with a spatula to combine. Taste batter to make sure it's to your liking (or add more sweetener if you need).
  • Pour batter into your greased/lined pan and top with a little bit of sea salt!
  • Bake for 25-30 minutes and when it's done, let cool for 15 mins before slicing. Stores well in an air-tight container to stay moist.
Diet: American
Keywords: paleo
Course: Dessert


Hope you enjoy!
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-Alison Marras
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  1. 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

  2. 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!:)

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