Squash Brownies! 

The dessert you never knew you needed until now!  A dessert you can have for breakfast or as a snack or whenever the chocolate cravings strike!

FREE of gluten, dairy, eggs, and refined sugar.

Which definitely means you can eat the batter as you go (;

INGREDIENTS:

  • 1 cup diced butternut squash (peeled and cooked)
  • 1/2 cup nut butter (I used sunflower seed butter)
  • 1/4 cup cacao powder
  • 1 scoop chocolate protein/collagen powder
  • 1/2 cup gluten free flour (quinoa flour, buckwheat flour, etc.)
  • 1/2 tbsp baking powder
  • A dash of cinnamon
  • 1/2 cup unsweetened dairy-free milk
  • Liquid stevia to taste
  • Dark chocolate chips (Lilly’s premium baking chips)

DIRECTIONS:

  1. Preheat oven to 350 degrees F
  2. In a food processor, first blend squash with nut butter until creamy and thick
  3. Then add dry ingredients and blend (batter will be very thick)
  4. Add in dairy free milk (use more if batter is too thick) until well combined
  5. Fold in mini chocolate chips
  6. Pour into greased baking dish (8×8 or 9×9 in)
  7. Bake for ~ 20 min, let cool and enjoy!