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Squash Brownies (paleo, lightly sweetened)

5 from 1 vote

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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)

5 from 1 vote
Healthy paleo brownies made with squash and lightly sweetened for a delicious treat!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yeild: 12

Ingredients

  • 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

Instructions:

  • 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

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Hope you enjoy!
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**Alison

 

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3 comments

  1. 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!:)