These brownies are seriously so delicious and fudgy with a healthy twist. Please note, if you decide to roast your squash just before making this recipe, your cooking time will obviously take longer. I recommend you pre-roast your squash, store it in the fridge and use it when needed; this way, you won't spend too long on making these brownies. This recipe is dairy and gluten-free; however, feel free to use dairy yoghurt, and if you don't have rice flour, you could potentially use oat, almond, or wheat flour. If you have a nut allergy, replace the almonds with chocolate chips or just simply leave it plain with no topping.
Fudgy Squash Brownies
Serves: 16 Brownies Prep time: 10 mins Cook time: 30 mins
Ingredients:
1 cup butternut squash purée
1/4 cup milk (I used oat milk)
2 eggs
1 tsp vanilla extract
3 tbsp coconut or rapeseed oil
1/2 cup Greek yoghurt (I used Oatly Greek style)
1 cup coconut sugar
1/3 cup brown rice flour (white rice is also fine)
1/2 tsp baking soda
1/2 cup cacao powder
Chopped almonds (optional)
Instructions:
Preheat the oven to 180 degrees and line a brownie tin with baking paper.
Get your squash ready. You can use pre-roasted/baked squash you made days before, or roast your squash on the day. For this recipe, I used a whole squash on the day as I was meal prepping too, so I used the rest of the squash for my meals. If using a whole squash, peel it and cube them up into smaller pieces and roast/bake them for 30–40 mins at 200 degrees.
Once your squash is ready, transfer about 1 + 1/2 cup to a blender (this will give you about 1 cup of puréed squash) with the milk and blend until smooth, then set aside.
In a large bowl, whisk the eggs with vanilla extract, oil, yoghurt, and coconut sugar, then add in your squash purée and stir until smooth.
Add in the rice flour, baking soda, and cacao powder and combine well.
Transfer the batter to the brownie tin and add some chopped almonds on top. This is optional; you can use any toppings you like.
Bake the brownies for 30 minutes and let them completely cool before slicing them.
Store them in an airtight container and consume them within 2–3 days.
