It’s fall. There. I said it. I WILL NOT say what season is coming after fall. Nope, the W-word is not in by vocabulary until December. Right now, I just want to enjoy fall.
Can I just have fall and eat pumpkins and apples and squash and and cinnamon spice and the weather never get colder? I really am loving the weather. It’s crisp and sunny every day now, and the colorful leaving flying through the air are like something from a fairy tale. I guess it’s Mother Nature lulling us all into a false sense of security before the inevitable strikes.
Right now, lets all just pretend it’s going to be fall forever, every day. I certainly could eat these brownies every day. We were given a ton of squash by a dear friend, so now I get to come of up with lots of fun ways to use it! (Some attempts have been more successful than others….)
These butternut squash brownies are super-fudgy, dense, and delicious. Perfect for any fall party, get-together, or pretty much any day. Because who needs and party to make a pan of brownies? Just make the pan of brownies. And eat it all by yourself.
Kidding; fall is about abundance and thankfulness; celebrate an abundant harvest by making ten pans of these brownies. Then you and nine friends can all eat them. Perfect.
- dark chocolate chips – 1 cup
- coconut oil – 1/2 cup
- pure vanilla extract – 1 teaspoon
- eggs – 3
- butternut squash puree – 3/4 cup
- honey – 3 tablespoons
- salt – 1/2 teaspoon
- coconut flour – 1/4 cup
- blanched almond flour – 1/4 cup
- Preheat oven to 350 degrees Fahrenheit and grease 8 inch by 8 inch glass baking dish.
- In a small saucepan over low heat, melt the chocolate with coconut oil and vanilla. Remove from heat.
- Whisk the eggs in a large mixing bowl. Whisk in the melted chocolate mixture.
- Stir in remaining ingredients.
- Scoop into prepared baking dish and bake for 25 minutes.
Thank you for these awesome brownies, Heather – I’ve died and gone to heaven! Due to food sensitivities, I substitute carob powder for the chocolate chips, use egg yolks only, coconut nectar/sugar instead of honey and butternut squash flour and sweet rice flour. For someone who has been limited to 6 or 7 foods for the past number of years, these brownies are amazing and make me soooo happy 🙂
These are officially my favorite brownies! <3 Perfect amount of flavor and moistness…and I feel like it's not so bad since it's made out of veggies, right? 😉 Thank you thank you thank you!
I’m so glad you liked them, Lexi! Lol exactly – plus chocolate is salad! 😉
These are amaaaaazing! I featured them on my website they were so darn good… I’m using my entire butternut squash to make more brownies…. yesssssssss!
http://healthyhippiness.com/2015/10/5-nutrient-rich-recipes-for-fall/
So glad you liked them Amanda!!!
I am making theses tonight and I am so excited! Glad I found you! If all goes well, I’ll be featuring your recipe on my website next week. I’m searching for the best whole food, gluten free fall treats. Can’t wait to try these. Brownies are my favorite! 🙂
I have about 35 pounds of butternut squash in my kitchen currently (yay fall in New England!) so I’ve been hunting down recipes. I just finished making these, and they are by far the best Paleo brownies I’ve ever made. Usually they’re either too dry (too much flour) or too moist (using bananas) but not these! Perfect, delicious and I think I might just eat the whole pan as recommended. 😉 Thanks for sharing!
Hi Heather! Thanks for sharing this recipe online. I really love this recipe! The last time I made a brownie (long time ago), I did not like it. But this brownie is good! So moist and smells good!!! I was skeptical to use this recipe initially but it turned out well with a few substitutions.
Check out my blog if you have a chance!
Hi Heather,
Just looking at this recipe and I have a query.
You have 1/2cup of salt? Is that correct? It seems an awful lot of salt.
Cheers,
Kerri
WHOA no there should NOT be 1/2 cup salt in this recipe! Good catch 🙂 That is supposed to be 1/2 teaspoon. Fixing now 🙂
What can I sub almond flour with??? Nut allergy…. 🙁
Sunflower seed flour perhaps? 🙂