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Squash Brownies


  • 1/2 cup squash puree

  • 2 egg

  • 1 tsp vanilla extract

  • 1 cup granulated sugar

  • 2/3 cup unbleached, all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon

  • 1 cup chocolate chips


  • Preheat the oven to 350°. Grease an 8-inch square or 7x11-inch pan with nonstick spray or line it with parchment paper.

  • In a large mixing bowl combine the puree, eggs, and vanilla.

  • In a second bowl, whisk together the sugar, flour, cocoa, baking powder, salt, cinnamon, and chocolate chips.

  • Add the wet ingredients to the dry and fold gently just until combined. Do not overmix.

  • Spoon the batter into the prepared pan and bake for 20 to 25 minutes or until baked through. Brownies baked in the 7x11-inch pan will be done in a shorter cooking time than the 8-inch square.

  • Cool on a rack before cutting into squares and serving.

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