Fudgy, moist, and rich brownies.

Per brownie – Calories: 85 to 95, Protein: 2 to 3g, Fat: 5g, Carbs: 10 to 12g, Fiber: 2g, Sugar: 5 to 6g

Butternut squash is the secret weapon in these deeply fudgy, rich brownies. Its natural sweetness and dense, creamy texture replace most of the fat and flour, creating a moist, dense crumb that rivals any traditional brownie. Cocoa delivers bold chocolate depth while the squash keeps every bite velvety and satisfying. High in fiber, vitamins A and C, and lower in calories than classic brownies, these are a genuinely smart indulgence. Serve them chilled for maximum fudginess, warm with a dollop of Greek yogurt, or alongside a cup of black coffee or herbal tea for a deeply satisfying treat.

Ingredients

Wet Ingredients

• 1 1/2 cups butternut squash puree (roasted and mashed or blended smooth)
• 2 large eggs
• 3 tablespoons coconut oil or avocado oil, melted
• 1/3 cup pure maple syrup or honey
• 1 teaspoon pure vanilla extract

Dry ingredients

• 1/2 cup unsweetened cocoa powder (Dutch-process preferred for deeper flavor)
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon cinnamon (optional, enhances warmth)

Optional mix-ins

• 1/3 cup dark chocolate chips (70% or higher)
• 1/4 cup chopped walnuts or pecans

Directions

1. Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper and lightly grease the sides.
2. To make the squash puree, halve a small butternut squash, remove seeds, brush with a little oil, and roast cut-side down at 400 degrees F for 35 to 40 minutes until very tender. Scoop the flesh and blend or mash until completely smooth. Measure out 1 1/2 cups.
3. In a large mixing bowl, whisk together the squash puree, eggs, melted oil, maple syrup, and vanilla extract until smooth and well combined.
4. Sift the cocoa powder directly into the wet mixture to avoid lumps. Add the almond flour, coconut flour, baking powder, salt, and cinnamon. Stir until a thick, glossy batter forms. Do not overmix.
5. Fold in dark chocolate chips and nuts if using.
6. Pour the batter into the prepared pan and spread evenly with a spatula. The batter will be thick.
7. Bake for 22 to 26 minutes, until the edges are set and the center looks just barely done. A toothpick should come out with a few moist crumbs, not wet batter.
8. Allow to cool completely in the pan, at least 30 minutes. For the fudgiest texture, refrigerate for 1 to 2 hours before cutting.
9. Slice into 16 squares and serve.

Tips and variations

• Canned squash swap – Canned butternut squash puree or even pure pumpkin puree works perfectly if you want to skip roasting.
• Extra protein boost – Stir in 2 tablespoons of unflavored or chocolate collagen peptides or protein powder without changing the texture much.
• Nut-free version: Simply omit the nuts and use sunflower seed butter swirled on top for a beautiful finish.
• Deeper chocolate flavor -Add 1 teaspoon of instant espresso powder to the dry ingredients. It amplifies the cocoa without tasting like coffee.
• Vegan version: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed plus 6 tablespoons water, rested 5 minutes).
• Storage – Store covered in the refrigerator for up to 5 days. These actually taste better on day two as the flavors deepen. They also freeze beautifully for up to 2 months.
• Frosting idea – A thin spread of almond butter or a drizzle of melted dark chocolate on top takes these over the top with minimal added calories.
• Metric equivalents

©2026 Suzy Mottet bloomhearty.com writing, creation, and design