These butternut Squash Brownies are fudgy, healthy brownies made with squash puree as a healthy addition, which turns the texture of these brownies ultra fudgy. They are also gluten-free, dairy-free, and refined sugar-free.
Peel the butternut squash, discard the seeds, and cut the flesh into cubes.
Place the butternut squash cubes into a steamer or a saucepan filled with cold water. Cover and cook for about 15 minutes or until the cubes are soft and fork tender.
Drain over a sieve and cool down for 15 minutes at room temperature.
Meanwhile, preheat the oven to 350°F (180°C) and line a 9-inch square brownie pan with parchment paper. Grease the pan with cooking oil. Set it aside.
Mash the cooled butternut squash cubes into a puree using a fork or potato masher and pack into a measuring cup to reach 1 cup + 1/3 cup of puree. It is equivalent to 12 oz (350g) of cooked, cooled butternut squash cubes.
Add the butternut squash and all the remaining ingredients, except the chocolate chips, to a food processor.
Blend on high speed for about 30 to 60 seconds or until all the ingredients are evenly combined and the batter is thick and consistent. Stop the food processor, using a silicone spatula, scrape down the sides of the bowl, and blend again until the batter is smooth.
If too dry, add a bit more almond milk, one tablespoon at a time, and blend to incorporate.
Fold in the chocolate chips and pulse to incorporate.
Transfer the brownie batter onto the prepared brownie dish and press evenly in the pan.
Bake the butternut brownies for 12-15 minutes or until the top is dry and set to the touch and a toothpick inserted in the center comes out with a little crumb on it - it means the brownies are fudgy and won't be dry.
Transfer immediately to a cooling rack and cool at room temperature.
Cool down for 20-30 minutes before slicing.
Note 1: You can also use agave syrup, coconut nectar, or any liquid sweetener you love.Note 2: You can swap for almond butter, tahini, or cashew butter. Note 3: Or sunflower seed flour for a nut-free option.Storage: Store the brownie in an airtight box in the fridge for up to 4 days. You can store the brownies at room temperature for 2 days, but they get fudgier in the refrigerator. Freeze them in airtight bags for up to 1 month.