Name: Healthy Butternut Brownies (NO Eggs, NO Dairy, NO Gluten)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup mashed roasted butternut squash (cooled); 1/2 cup almond butter (or sunflower seed butter for nut-free); 1/4 cup maple syrup or honey; 1/4 cup unsweetened cocoa powder; 1/4 cup almond flour; 1/4 teaspoon baking soda; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup dark chocolate chips (dairy-free); Optional: 1/4 teaspoon cinnamon or espresso powder for flavor depth

Why You’ll Love This Recipe

I love how these brownies manage to be both healthy and satisfying. The butternut squash gives them natural moisture and a hint of sweetness, while cocoa powder and dark chocolate create a decadent flavor. They’re great for anyone with dietary restrictions—or for when I just want a cleaner dessert that still feels like a treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked and mashed butternut squash (roasted or steamed)
Almond flour
Unsweetened cocoa powder
Maple syrup or agave nectar
Coconut oil (melted)
Baking soda
Vanilla extract
Sea salt
Dairy-free dark chocolate chips or chunks (optional)

directions

I preheat the oven to 350°F and line a small square baking pan (8×8 inch) with parchment paper.
In a large bowl, I combine the mashed butternut squash, maple syrup, melted coconut oil, and vanilla extract. I stir until smooth.
I add almond flour, cocoa powder, baking soda, and salt to the wet ingredients and mix until well combined.
I fold in dairy-free chocolate chips if I’m using them.
I spread the batter evenly in the prepared pan and smooth the top.
I bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
I let the brownies cool completely in the pan before slicing—they firm up as they cool.

Servings and timing

This recipe makes about 9 brownies. It takes 10 minutes to prepare and 25–30 minutes to bake.

Variations

Sometimes I stir in chopped walnuts or pecans for a bit of crunch. If I want a richer brownie, I add a tablespoon of almond butter or tahini to the batter. For extra flavor, I mix in a pinch of cinnamon or espresso powder to enhance the chocolate.

storage/reheating

I store the brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They also freeze well—I wrap individual pieces and thaw them when I’m ready to enjoy. I like to warm them slightly in the microwave before serving for a gooey texture.

FAQs

Can I use canned butternut squash?

Yes, I use canned or pureed squash when I’m short on time. I just make sure it’s 100% pure with no added sugar or spices.

What can I use instead of almond flour?

Oat flour works well as a substitute, but I find almond flour gives the brownies the best moist, tender texture.

Are these brownies sweet enough?

They’re lightly sweetened with maple syrup. I sometimes add more if I want a sweeter treat or keep them as-is for a more bittersweet chocolate taste.

Do I need to peel the squash before cooking?

Yes, I peel and roast the squash until soft. I mash it thoroughly before mixing it into the batter for a smooth texture.

Can I add protein powder?

Yes, I replace a few tablespoons of almond flour with chocolate or unflavored plant-based protein powder for an extra boost.

Conclusion

Healthy Butternut Brownies are one of my favorite clean treats. They’re rich, fudgy, and packed with feel-good ingredients. Whether I’m baking for dietary needs or just want a wholesome dessert, these brownies deliver all the indulgence without any of the guilt.