| Dairy Free + Gluten Free + Grain Free + Paleo Friendly + Refined Sugar Free |

 

These flourless squash brownies are even better than they look, and clearly better than they sound.

And what could be better than a REAL brownie recipe so simple it’s all made in one bowl? Honestly, I don’t know if I can think of anything.

These brownies were inspired by Rachel Mansfield’s sweet potato brownies because Rachel was one of my OG blogger inspirations, and one of the reason’s I started my health food account as well.

One of the main reasons I resonate with Rachel’s content is because I have a major sweet tooth and I love that she does too, but embraces it in a healthy way.

I tweaked her recipe a bit but I’m sure both versions are equally delicious. These brownies are creamy, fudgy, smooth and addicting. You can drizzle extra chocolate on top or top them with chocolate chips… or you can even get a little wild and add chocolate chips to the batter too!

I hope you enjoy these as much as I do because I’ve already made them twice in one week. Once you make these and see for yourself how good they are, you won’t be able to keep them to yourself. Share them with your family, your friends, neighbors, coworkers…

and you can ensure that they’ll never say you never gave them anything šŸ˜‰

 

Ingredients

Eggs

Canned Butternut Squash

Creamy Almond Butter

Vanilla Extract

Maple Syrup (optional for extra sweetness)

Cinnamon

Cocoa Powder

Coconut Sugar

Collagen Peptides

Baking Powder

 

Happy Cooking!

ashley signature

 

 

Print Recipe
flourless squash brownies
Prep Time 10 min
Cook Time 30-40 min
Servings
12 brownies
Ingredients
Chocolate Drizzle
Prep Time 10 min
Cook Time 30-40 min
Servings
12 brownies
Ingredients
Chocolate Drizzle
Instructions
  1. Preheat oven to 350* and grease an 8x8 baking dish with coconut oil (or line with parchment paper)
  2. In large bowl, mix wet ingredients together with a whisk. (eggs, squash, almond butter, vanilla extact, maple syrup).
  3. Add dry ingredients to bowl and mix well with a whisk.
  4. *Option to fold in chocolate chips*.
  5. Pour batter into baking dish. With a spatula, spread batter evenly into dish.
  6. Cook for around 30 minutes until cake tester comes out clean from the center.
  7. For chocolate drizzle, melt one rectangle (or two for more) of an eating evolved signature dark bar with 1/2 tsp of coconut oil and mix will until thin and drizzly.
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