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)!
Paleo Squash Brownies (lightly sweetened)
- 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.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!