Side Pannel
Flourless Butternut Squash Fudge Brownies
Flourless Butternut Squash Fudge Brownies
- Recipe Submitted by maryjosh on 12/13/2016
Ingredients List
- 1 cup butternut squash puree*
- 1/2 cup drippy almond butter (can sub for peanut, cashew or nut free alternative)
- 1/4- 2/3 cup cocoa powder (more cocoa yields a richer taste)
- Frosting of choice
Directions
Preheat the oven to 350 degrees and coat a small 4 x 6 or 6 x 6 loaf pan with cooking spray and set aside- A smaller pan yields thicker brownies.
Add all your ingredients into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before frosting. Brownies need to kept refrigerated for the best texture.
Add all your ingredients into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before frosting. Brownies need to kept refrigerated for the best texture.
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