Butternut Squash Brownies

February 16, 2023
1 Ratings
Photo by Healthy Little Vittles | Gina Fontana
  • Prep time 10 minutes
  • Cook time 1 hour
  • Serves 9
Author Notes

These healthy Butternut Squash Brownies are the best way to sneak in some extra veggies! These gluten-free brownies are made with real butternut squash and are topped with a vegan chocolate avocado frosting! They are perfect to satisfy any brownie craving in a healthier way 😉 —Healthy Little Vittles | Gina Fontana

What You'll Need
  • Butternut Squash Brownies
  • 2 cups butternut squash, cubed
  • 1/2 cup cashew butter (may use sunflower seed butter for nut free)
  • 1/2 cup unsweetened cacao/cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 cup date/coconut sugar
  • 1/3 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 cup dark chocolate chips
  • Chocolate Avocado Frosting
  • 2 medium avocados
  • 1 tablespoon unsweetened cacao/cocoa powder
  • 3 tablespoons pure maple syrup
  • 1/4 cup dark chocolate chips
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon coconut oil
  • 2 tablespoons plant milk (such as oat, rice, almond, coconut, etc)
  1. Preheat the oven to 425 degrees F. First, you’ll roast the butternut squash in the oven drizzled with a little oil and sprinkled with salt. You’ll need to roast the squash or about 25-30 minutes until soft and golden.
  2. Next, add the cashew butter, cacao powder, vanilla and date sugar to a food processor or blender. When the butternut squash is done roasting, add that to the food processor and blend until smooth. Reduce the oven temperature to 350 degrees F.
  3. In a large bowl, whisk together ​the oat flour, baking powder, cinnamon, and dark chocolate chips. Add the blended butternut squash mixture to the flour mixture and stir together to create the brownie “batter”. Spread the batter into a parchment-lined 8x8 square baking pan. Bake for 35-40 minutes. Allow the brownies to cool before frosting and slicing. Store covered on your counter for up to 3 days. You may refrigerate as well.
  4. Chocolate Avocado Frosting Scoop the flesh of the avocados into a food processor or blender. Add the cacao powder, maple syrup, melted chocolate chips, pure vanilla, and melted coconut oil and blend until smooth and creamy. Add the plant milk and blend again for about a minute. Place the frosting in the fridge for 30 minutes to set up and then use it to spread over a cake, brownies, pipe onto cupcakes, cookies, as a dip with strawberries, etc. Once your dessert is frosted you can keep it out at room temperature. Keep any leftover frosting stored in an airtight container in the fridge for up to 3 days, allow it to soften slightly before spreading/piping onto your dessert.

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