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.