Fudgy Butternut Squash Brownies

Making the Butternut Squash Purée

Notes: Store bought pre-cut squash can be used in place of fresh butternut squash. For the best results, make your squash puree the day before and keep it stored in the fridge. Your puree must be cold before adding it to the batter.

Ingredients

butternut squash (to make 1 cup of puree)

Instructions

Peel & cut your squash into small cubes, then bring a large pot of water to a boil on the stove.

Once boiling, add your squash and set a timer for 10 minutes.

Once the timer beeps, check to see if the squash is tender. (They should pierce easily with a knife.)

Once tender, transfer your squash to a food processor and puree it until smooth.

Place your squash in the fridge to cool completely.

Preparing the Brownie Batter

Baking the Brownies

Ingredients

chocolate chips, plus more for the top

Instructions

Pour the batter into your prepared pan and sprinkle a few more chocolate chips on top.

Bake for 25-27 minutes.

Allow the brownies to cool in the pan for 5-10 minutes before pulling them out to cut.