Chocolaty brownies made with the added bonus of butternut squash. The squash gives these brownies a great fudgy texture and takes the place of butter and oil!
I made these brownies over the weekend and a few of my kids were less than delighted about them. Mind you, they didn’t taste them at this point, they just noticed the addition of pureed butternut squash in the batter. #dontjudgeabrowniebyitsbatter
Of course, once these same kids saw the finished product, it was “what butternut squash in the batter?” Then, they proceeded to inhale a few, then, a few more. #itoldthemso
A short supply list: An 8 x 8 baking pan + non stick cooking spray (or your favorite way to grease a pan). Plus, a mixing bowl and silicone spatula. Of course, you will also need measuring cups and spoons.
What Ingredients Are Needed?
- Butternut squash puree
- Flour + Salt + Baking powder + Ground cinnamon
- Unsweetened cocoa powder
- Eggs + Vanilla
- Chocolate chips
How Do I Make Puree from Fresh Squash? Find detailed instructions right here.
How Do I Make Puree from Frozen Squash? Steam 1 cup of frozen squash in a steamer basket or steamer insert. Fill the pot with water and cover insert/basket. Increase temperature and bring the water to a boil. Reduce the heat and steam for 8-10 minutes or until squash is soft. Remove squash and discard water. Mash squash with a potato masher or stick blender until desired consistency is achieved.
Or Use Your Microwave (for frozen): Place 1 cup of frozen squash in a microwave safe bowl. Add just a bit of water…just enough to line the bottom of the bowl. Cover and microwave for 1-2 minute intervals, then, toss lightly. Continue until squash is soft. Mash squash with a potato masher or stick blender until desired consistency is achieved.