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Paleo Flourless Squash Brownies

Recipe Description:
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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:15 minutes
Cuisine: sweets
Keyword: refined sugar free, vegan
Servings: 0

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

  • Directions
    Preheat the oven to 350°F. Grease an 8x8-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!