Healthy Butternut Brownies (NO Eggs, NO Dairy, NO Gluten)
These healthy butternut brownies are a guilt-free dessert made without eggs, dairy, or gluten, offering a rich, moist treat that’s perfect for anyone with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9–12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, combine mashed butternut squash, almond butter, maple syrup, and vanilla. Stir until smooth.
Add cocoa powder, almond flour, baking soda, salt, and optional spices. Mix until fully incorporated.
Fold in chocolate chips.
Spread batter evenly into prepared pan and smooth the top.
Bake for 22–25 minutes, or until set and slightly firm on top.
Cool completely before slicing into squares.
Notes
To roast squash: cut in half, remove seeds, roast at 400°F for 40–45 minutes until tender, then mash.
Store brownies in the fridge for up to 5 days or freeze for longer storage.
For a firmer texture, refrigerate for at least 1 hour before serving.
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