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Double Chocolate Butternut Squash Brownies

Ingredients

Brownies:

  • 1 cup cooked butternut squash 
  • 1/2 cup coconut sugar 
  • 2 heaped tbsp Almond Butter 
  • 1/2 cup buckwheat flour 
  • 1 whole egg 
  • 4 tbsp raw cacao powder
  • Dash vanilla extract 
  • Pinch ground cinnamon 
  • 1/2 tsp baking powder
  • Pinch pink Himalayan salt 
  • Handful hazelnuts 
  • Handful dark chocolate chips 

Frosting:

  • 2 tbsp smooth almond butter 
  • 3 tbsp raw cacao powder
  • Tbsp coconut oil 
  • 3 Tbsp maple syrup 
  • Almond milk or water as needed 

Instructions

  • Preheat your oven to 180c and line a brownie tin with baking paper. 
  • In a food processor, combine the squash, almond butter and sugar and blend these to cream together. 
  • Crack in the egg and blend again. 
  • Add in the remaining ingredients and blend the mixture one last time until everything is fully combined and you're left with a smooth batter. 
  • Stir through the chocolate chips and nuts, then pour this into your tin and smooth over the surface. 
  • Pop these into the oven to bake for around 10 minutes, then allow to cool. 
  • For the frosting, mix together the almond butter, coconut oil, cacao powder and gradually drizzle in the milk or water to create a smooth, spreadable consistency. 
  • Once the brownies have cooked, spread over a generous layer of the frosting and slice into portions.
Author: Charley