These Healthy Egg-Free Brownies are so fudgy, delicious and loaded with a hidden healthy ingredient: butternut squash!Jump to Recipe
Healthy egg-free brownies (with butternut squash)
These healthy brownies have been going down on my house on repeat lately….much to the delight of my family. I love that they are made with simply pantry staples that I pretty much always have on hand. They love that there is some fudgy chocolatey delight waiting for them in the fridge at almost all time. Well, I like that fact too.
Its a win-win for everyone since they are delicious, easy to make and low in the mess department (who needs a sink full of dishes after baking? Not me!). Plus these healthy brownies are super fudgy, which is how our family rolls in the brownie department. Also, these healthy egg-free brownies are an ode to another favorite brownies recipe of ours, Fudgy Beet Gluten Free Brownies.
Why these egg-free brownie are the bee’s knees
- They are made from pantry staples. Totally a win if you are jonesing for a sweet treat right before grocery shopping day and your fridge is looking a little empty.
- These healthy brownies are made from simply, easy to find ingredients.
- Low mess. Melt some chocolate. Mix everything in a bowl. Bake. Thats it!
- They have hidden veggies! If you have followed me for a while, you know that veggie-loading all the things is kind of my deal. I believe that the more veggies in our lives, the better! And that eating veggies should be delicious, fun and amazing. Which is why I never get tired of making delicious desserts that are full of veggies that make kids excited.
- These brownies are much healthier than traditional brownies. Besides the added butternut squash (yay!) these brownies are made from whole grains, are MUCH lower in sugar and oil than most brownie recipes.
Why butternut squash is good for you…and why you want them in your brownies!
Butternut squash puree is one of my veggie-loaded pantry staples. I keep it on hand at all time to add to muffins, oatmeal, sauces and….clearly…brownies!
Butternut squash is not only lovely to look at, but they are loaded with…
- vitamin C
- vitamin E
- vitamin B-6
- more potassium than a banana.
With all that goodness, why wouldn’t I throw a little of it into basically everything you can?
Where to find butternut squash puree
I can pretty find canned butternut squash year round at most grocery stores here in the United States in the following locations:
- with the canned vegetables
- baking aisle
- with canned pumpkin in the fall
Of course, every store is a little different and might keep it in a different place, so don’t be afraid to ask an associate if you can’t find it! Also, if you can’t find it period, you can use substations! See below for some ideas of what you can use instead.
You can also buy canned butternut squash puree online and have it show up at your door.
However, if you can’t find butternut squash puree to add to your egg-free brownies or just prefer to make your own, you can simple do so by cooking a butternut squash in your preferred way. Drain off any cooking liquid and use a potato masher to mash the fresh or put the cooked butternut squash flesh into a blender and puree!
Suggested adapations for making egg-free brownies (with butternut squash)
- Replace the butternut squash puree with pumpkin puree (not pumpkin pie filling) or sweet potato puree.
- Replace butternut squash puree with unsweetened applesauce. This will remove the veggies, but naturally boost the sweetness of these healthy egg-free brownies.
- Make them with an egg. If egg-free isn’t needed and you prefer a cakey brownie, reduce the squash to 3/4 of a cup and add an egg to the batter!
- Make them gluten free. Replace the whole wheat flour in this recipe with a cup-for-cup gluten free flour blend. I like this blend
Other butternut squash recipes you are going to adore
- Slow Cooker Chicken & Butternut Squash Stew
- Egg-Free Chocolate Butternut Squash Muffins
- Mini Butternut Squash Blueberry Muffins
- Instant Pot Black Bean & Butternut Squash Soup
Healthy Egg-Free Brownies (with butternut squash)
- 3 oz chocolate chips
- 2 tbsp coconut oil or butter if dairy-free/vegan not needed
- 1/3 cup maple syrup or honey
- 1 cup butternut squash puree
- 1 tsp vanilla extract
- 3/4 cup whole wheat flour
- 1/4 cup cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350°F. Line 8 x 8 inch square baking pan with parchment paper. Set aside
- In a double boiler or microwave safe bowl, combine oil and chocolate chips. If using double boiler, melt the chocolate over medium heat, stirring until smooth. If microwaving, melt the chocolate on low power until melted, stirring every 20 seconds. Let cool slightly.
- In a large bowl, combine squash, honey/maple syrup, and vanilla. Stir.
- Mix in melted chocolate mixture.
- Add in flour, baking power, cocoa powder and salt. Stir until batter is smooth and has an even consistency.
- Pour batter into prepared pan and spread evenly. Top with extra chocolate chips if desired.
- Bake for 20 minutes. Brownies will still seem soft at end of baking time, but do not over bake. The brownies will firm up as they cool.
- Cool brownies completely in pan. In fact, I like to let them chill in the fridge overnight to make sure they are since and firm before slicing. Once cool, lift from pan and cut into 16 squares.
- Store in an air-tight container in fridge for up to 5 days.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Made these last night and (as hard as it was) I let them chill overnight in the fridge as suggested. Worth the wait! So good!
Can these be made with oat flour?
Maybe? I haven’t tried it with oat flour but I find the swap in whole wheat flour recipes to sometimes be successful. If you give it a try, let me know how it goes.
Just enjoyed one of these little lovelies with a big mug of coffee. Is there anything better than the combo of chocolate and coffee?!
Do you think they would work with almond flour? – because they do have some taste to them that I can’t describe, and I can only guess comes from the whole wheat flour. They’re still good and I definitely wanna make them again.
Hmmmmm. Maybe but I can’t be sure since I haven’t tried them with almond flour. I do have this similar recipe that is Paleo and you could easily sub the sweet potato with butternut squash