Fudgy Butternut Squash Brownies

If you're looking for a rich, chocolatey dessert with a hidden healthy twist, these Fudgy Butternut Squash Brownies are your new best friend. Packed with deep cocoa flavor and melt-in-your-mouth texture, these brownies are the perfect balance of indulgent and nourishing. The butternut squash adds moisture and natural sweetness, making each bite unbelievably smooth and decadent without compromising on flavor or richness.

Unlike traditional brownies loaded with butter and sugar, this version sneaks in a hearty dose of vegetables—making them a guilt-free pleasure. You won't taste the squash, but you’ll notice the extra fudgy texture it brings to the party. Whether you're baking for kids, guests, or just yourself, these brownies are bound to become a repeat favorite.

Why You’ll Love This Fudgy Butternut Squash Brownies

• Naturally rich and moist without needing loads of butter
• Hidden veggie bonus for picky eaters
• Perfect for meal prep or dessert trays
• Freezer-friendly and easy to store
• Dairy-free and can easily be made gluten-free

Preparation Phase & Tools to Use

To make these brownies a success, having the right tools can make a huge difference:

• High-Speed Blender or Food Processor: Essential for pureeing the butternut squash smoothly without lumps. A silky puree equals a better brownie texture.
• Mixing Bowls: One large for the batter and one medium for dry ingredients keeps things organized and efficient.
• Whisk & Spatula: A whisk helps evenly mix dry and wet components; a spatula ensures you scrape every bit of batter from the bowl.
• 8x8 Baking Pan: This size is perfect for thick, fudgy results. Line it with parchment paper for easy removal.
• Oven Thermometer (optional): Ensures your oven temperature is accurate, which is crucial for brownies that bake just right.

Preparation Tips

Start with roasted or steamed butternut squash, then mash or blend it until completely smooth. This ensures your brownies have a consistent fudgy texture. Don’t overmix once you combine the dry and wet ingredients—overmixing can lead to cakey brownies instead of fudgy ones. Also, slightly underbaking is key: the brownies will continue to cook as they cool, and underbaking helps lock in that gooey center. Let them cool in the pan for at least 20–30 minutes before slicing for clean, fudgy squares.

---

Ingredients for this Fudgy Butternut Squash Brownies

• 1 cup butternut squash puree (freshly roasted or canned, unsweetened)
• 2 large eggs
• ½ cup maple syrup (or honey for non-vegan option)
• ⅓ cup coconut oil (melted and slightly cooled)
• ½ cup almond flour (or oat flour for nut-free version)
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp sea salt
• 1 tsp vanilla extract
• ½ cup dark chocolate chips (plus more for topping)
• Optional: ¼ tsp cinnamon or espresso powder for depth of flavor

---

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.

---

Step 2: Prepare the Squash Puree

If you're using fresh butternut squash, roast cubed squash at 400°F for about 25–30 minutes until soft. Let it cool slightly, then blend into a smooth puree. Measure 1 cup for this recipe.

---

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the butternut squash puree, eggs, maple syrup, melted coconut oil, and vanilla extract until the mixture is fully combined and smooth.

---

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the almond flour, cocoa powder, baking soda, sea salt, and any optional spices like cinnamon or espresso powder. Mix thoroughly to ensure even distribution.

---

Step 5: Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir gently until just combined—do not overmix.

---

Step 6: Add Chocolate Chips

Fold in the dark chocolate chips. This gives pockets of melted chocolate throughout the brownies, enhancing their fudgy texture.

---

Step 7: Transfer to Pan and Top

Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle extra chocolate chips on top for a gooey finish.

---

Step 8: Bake

Bake for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. For the fudgiest results, avoid overbaking.

---

Step 9: Cool and Slice

Allow the brownies to cool in the pan for at least 20–30 minutes. Then lift them out using the parchment overhang and slice into 9 or 12 squares, depending on your preferred size.

---

Notes

These Fudgy Butternut Squash Brownies are flexible and forgiving. You can use homemade or canned butternut squash puree—just make sure it’s smooth and not watery. Maple syrup provides a beautiful earthy sweetness that balances the cocoa, but it can be substituted with honey or agave if needed. If you're going for a nut-free version, oat flour works well in place of almond flour without affecting the final texture too much. Always allow the brownies to rest and cool after baking to achieve clean cuts and optimum fudginess.

---

Watch Out for These Mistakes While Cooking

• Using watery puree: If your squash puree is too loose, it can ruin the texture. Drain or simmer it down to concentrate.
• Overmixing the batter: This can make your brownies turn cakey instead of fudgy. Fold gently until just combined.
• Overbaking: Keep a close eye around the 22-minute mark. A slightly underbaked center is key to moist, fudgy brownies.
• Skipping parchment paper: Makes removal harder and can cause breakage.
• Using cold ingredients: Coconut oil can seize up when mixed with cold squash or eggs. Let all ingredients come to room temperature before combining.

---

Storage Instructions

Store these brownies in an airtight container at room temperature for up to 3 days. For longer shelf life, refrigerate them for up to a week. To freeze, layer between parchment sheets in a sealed freezer-safe container for up to 2 months. When ready to enjoy, thaw at room temperature or warm briefly in the microwave to bring back the soft, gooey texture.

---

Estimated Nutrition

• Serving Size: 1 brownie (based on 9 servings)
• Calories: ~190
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 12g
• Protein: 3g
• Sodium: 90mg
• Cholesterol: 25mg

---

Frequently Asked Questions

Can I use canned butternut squash?

Yes! Just make sure it's 100% pure squash without added sugar or spices. Drain any excess liquid if it seems too watery.

What can I substitute for coconut oil?

Melted butter, ghee, or any neutral oil like avocado oil will work just fine.

Can I make these brownies vegan?

Yes, replace the eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and use dairy-free chocolate chips.

How do I make them gluten-free?

They are naturally gluten-free if you use almond flour or certified gluten-free oat flour.

Can I add nuts?

Absolutely! Chopped walnuts or pecans add a delicious crunch. Fold in about ½ cup with the chocolate chips.

Do these taste like squash?

Not at all! The chocolate flavor dominates. The squash is only there for texture and moisture.

Can I double the recipe?

Yes. Use a 9x13 pan and bake for 28–32 minutes. Keep an eye on the center for doneness.

How do I know when they're done?

The edges should look set and a toothpick inserted in the center should come out with moist crumbs but not raw batter.

---

Conclusion

Fudgy Butternut Squash Brownies are the perfect fusion of comfort food and clean eating. Whether you're trying to sneak veggies into your family's diet or just want a healthier dessert option, these brownies check all the boxes—rich, moist, and indulgent. With easy prep, wholesome ingredients, and a flavor that rivals any traditional brownie, this recipe is destined to become a regular in your kitchen.

---

Print