Ok, so the title of this recipe would sound a LOT better if I had been able to use PUMPKIN in these brownies instead of butternut squash but guess what? The store was out of canned pumpkin when I went! I’m really hoping this isn’t another one of those pumpkin shortage years but I’m getting a little nervous to be honest.
Nevertheless, I pressed on and substituted the canned butternut squash for the pumpkin in this recipe because let’s face it…they taste exactly the same! But people looooooove pumpkin. You don’t see a butternut squash spice latte at Starbucks do you? NO. Butternut squash scented candles? NO. It’s pumpkin…all. pumpkin.
However, I’m pleased to report that the butternut squash totally worked in this recipe and these brownies turned out AWESOME. The center was definitely more fudgy than the outer edges and to me they were slightly more cake-like (which is not a bad thing at all). But they were seriously to die for and I’ll just confess…we polished the pan off in probably 2 1/2 days. So proud!
These were also some of the easiest brownies I’ve made which is a huge bonus. Not to mention, dairy and refined sugar free! Feel free to use pumpkin or even sweet potato in these, instead of the butternut squash, because they’ll turn out fabulous no matter what.
- 1, 15 oz. (1⅓ c.) Can Organic Butternut Squash (pumpkin and sweet potato also work)
- 1 T. Pure Vanilla Extract
- 1½ c. Almond Butter (no added oil, salt, etc)
- ¼ c. Agave
- ½ c. plus 1 T. Organic Sprouted Spelt Flour (or whole wheat, white whole wheat, whole wheat pastry, etc.)
- 2¼ t. Baking Soda
- ¼ t. Sea Salt
- ½ c. plus 1 T. Unsweetened Cocoa Powder
- 1 c. Sucanat
- Preheat the oven to 325. Spray a 9x9 pan with non-stick cooking spray.
- In the bowl of an electric mixer, beat together butternut squash, almond butter, vanilla and agave until smooth.
- In a separate medium bowl, whisk together remaining ingredients.
- Add the dry ingredients into the wet and beat on low speed until everything is incorporated and batter is smooth.
- Pour batter evenly into the prepared pan.
- Bake for 25-28 minutes, until a tester inserted in the middle comes out clean.
- Cool completely and cut into squares. Store in an airtight container.