Butternut Squash Brownies
Butternut Squash Brownies
Ingredients
- 500 grams cooked butternut squash
- 250 grams egg whites
- 75 grams monk fruit sweetener
- 35 grams cocoa powder
- 25 grams rolled oats, can be substituted with oat flour
- 50 grams sugar free chocolate chips
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
Add the cooked butternut squash, egg whites, monk fruit sweetener, cocoa powder, rolled oats (or oat flour), baking powder, vanilla extract, and a pinch of salt into a blender or food processor.
⏱️ 2 min
- 3
Blend the mixture until it is completely smooth and no lumps remain. Scrape down the sides of the blender or food processor as needed to ensure everything is incorporated.
⏱️ 3 min
- 4
Transfer the smooth batter to a mixing bowl. Gently fold in the sugar free chocolate chips until they are evenly distributed throughout the batter.
⏱️ 2 min
- 5
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
⏱️ 1 min
- 6
Bake in the preheated oven for 35 to 40 minutes, or until the brownies are set around the edges but still slightly soft and fudgy in the center. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 40 min•🌡️ 350
- 7
Remove the baking dish from the oven and let the brownies cool in the pan for at least 10 minutes before slicing. This allows them to firm up and makes them easier to cut.
⏱️ 10 min
- 8
Once slightly cooled, lift the brownies out of the pan using the parchment paper overhang, slice into 8 servings, and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Butternut Squash Brownies
- 500 grams cooked butternut squash
- 250 grams egg whites
- 75 grams monk fruit sweetener
- 35 grams cocoa powder
- 25 grams rolled oats, can be substituted with oat flour
- 50 grams sugar free chocolate chips
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
Add the cooked butternut squash, egg whites, monk fruit sweetener, cocoa powder, rolled oats (or oat flour), baking powder, vanilla extract, and a pinch of salt into a blender or food processor.
⏱️ 2 min - 3
Blend the mixture until it is completely smooth and no lumps remain. Scrape down the sides of the blender or food processor as needed to ensure everything is incorporated.
⏱️ 3 min - 4
Transfer the smooth batter to a mixing bowl. Gently fold in the sugar free chocolate chips until they are evenly distributed throughout the batter.
⏱️ 2 min - 5
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
⏱️ 1 min - 6
Bake in the preheated oven for 35 to 40 minutes, or until the brownies are set around the edges but still slightly soft and fudgy in the center. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 40 min•🌡️ 350 - 7
Remove the baking dish from the oven and let the brownies cool in the pan for at least 10 minutes before slicing. This allows them to firm up and makes them easier to cut.
⏱️ 10 min - 8
Once slightly cooled, lift the brownies out of the pan using the parchment paper overhang, slice into 8 servings, and enjoy!
⏱️ 2 min