Slightly Healthy Butternut Squash Brownies

Ingredients

• ¾ c butternut squash purée (or sub your favorite winter squash)
• 1 c nut butter
• ⅓ c pure maple syrup
• ¼ c + 2 Tbsp almond flour (or your GF flour of choice)
• ¼ c + 2 Tbsp cocoa powder
• Heaping ½ c mini chocolate chips + more for the top

Instructions

1. Preheat oven to 350F and spray a muffin tin with nonstick cooking spray or line with muffin liners.
2. In a large mixing bowl, combine butternut squash purée, nut butter, maple syrup, almond flour, and cocoa powder and stir until well combined.
3. Fold in chocolate chips.
4. Divide batter between 12 muffin cups and smooth with the back of a spatula to even them out. Add chocolate chips to the top.
5. Bake in the oven for 20 minutes until butternut brownies are firm to the touch and lightly browned around edges.
6. Remove from the oven and allow to cool before removing from the muffin tin.
7. Refrigerate leftover brownies in an airtight container for 5-7 days.

Recipe Notes and Variations

• How to roast winter squash:
  • Preheat oven to 400 degrees F.
  • Scrub the exterior of the squash with a brush under running water and dry.
  • Halve the squash down the center and remove all seeds and pulp with a spoon.
  • Rub the interior with a bit of avocado oil and bake face down for 30-60 minutes, depending on squash size.
  • Watch squash closely after the 30-minute mark.
  • Remove from oven, flip over, and allow to cool (scoop out the interior for use in this recipe).
• You can also make these somewhat healthy brownies in a regular brownie pan by using the same instructions and increasing the bake time by 5-10 minutes.
• Brownie waste is a true tragedy, so if you’ve made too many, freeze them and reheat in the microwave in 30 second increments. Enjoy the stash for 2-3 months, if they last that long!