Fudgy Butternut Squash Brownies

Ingredients

• 500 g butternut squash (Baked, cooled, peeled, and drained of excess water; approximately 1 medium squash yielded enough for 2 pans according to the source.)
• 250 ml egg whites
• 35 g unsweetened cocoa powder
• 25 g oat flour (Make by blending rolled oats into a fine flour.)
• 50 g chocolate chips (The source describes the brownies as dairy-free; use dairy-free chocolate chips if needed.)
• 80 g sweetener (The source gives a range of 60–80 g and used 80 g; a powdered monk-fruit blend was used. Nutrition varies substantially by sweetener.)
• 1 tsp vanilla extract
• 0.5 tsp baking powder
• salt (A pinch, or generously to taste as mentioned in the transcript.)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Cut the butternut squash in half lengthwise and place the halves cut-side down on a baking sheet.

2. 2

   Roast the squash for about 35 minutes, until completely tender and the skin loosens enough to slip off easily. Allow it to cool, then remove and discard the skin.

3. 3

   Refrigerate the cooked squash until cool if desired. Before blending, drain or blot away any excess water so the brownie batter does not become watery.

4. 4

   Add the baked squash, egg whites, cocoa powder, sweetener, vanilla, salt, and baking powder to a blender. Blend until smooth and evenly combined, scraping down the sides as needed.

5. 5

   Add the oat flour to the blender and blend again until incorporated and the batter is smooth. Do not overmix once the flour is combined.

6. 6

   Transfer the batter to a mixing bowl. Add the chocolate chips and stir them through evenly with a spatula or spoon.

7. 7

   Pour the batter into a loaf pan or small brownie pan. Spread it into an even layer so it bakes uniformly.

8. 8

   Reduce the oven temperature to 350°F (175°C). Bake the brownies for 35–40 minutes, until the edges look firm and set while the center still has a slight jiggle.

9. 9

   Remove the pan from the oven and let the brownies cool and set for several minutes before slicing. For the fudgiest texture, chill them in the refrigerator and serve cold.

Notes

The creator says the brownies are best cold from the refrigerator and mentions serving them over yogurt. Some viewers added protein powder, but no amount was provided, so it is not included in the base recipe. The stated nutrition is approximately 150 calories, 9 g protein, 4 g fat, and 26 g carbohydrates per serving; actual values depend on the sweetener and chocolate chips used.

Nutrition per serving

• dessert
• brownies
• baked
• dairy-free
• fiber-rich
• high-protein
• lower-calorie
• vegetarian