1/2 cup squash puree
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.