-
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 đ —Healthy Little Vittles | Gina Fontana
Continue After Advertisement
Ingredients
- 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)
Directions
-
Preheat the oven to 425 degrees F. First, youâll roast the butternut squash in the oven drizzled with a little oil and sprinkled with salt. Youâll need to roast the squash or about 25-30 minutes until soft and golden.
-
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.
-
In a large bowl, whisk together âthe 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 âbatterâ. 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.
-
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.
See what other Food52ers are saying.