Paleo Flourless Squash Brownies
Recipe Description:
Ingredients
- 1 cup steamed kabocha squash (about 1/2 a medium squash)
- 1 cup creamy almond butter
- 2 large eggs
- 3/4 cup maple syrup
- 2 tbsp coconut oil, softened
- 1 tsp vanilla
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips, plus more for the top
- flakey sea salt
Instructions
- DirectionsPreheat the oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the the squash, almond butter, eggs, maple syrup, melted coconut oil, and vanilla extract. Then add the cocoa powder, baking soda, and 1/4 teaspoon of salt.
- Fold in the dark chocolate chips. Pour the brownie batter into the prepared baking pan and spread evenly. Top with more chocolate chips.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Sprinkle with flakey sea salt.
- Once cooled, cut into squares and enjoy!
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