Bake someone happy with these delicious, cake-like Butternut Squash Brownies. They freeze beautifully and are perfect with a glass of milk.
Once upon a time there was a family of Butternut Squash: Papa, Mama, Big Brother, and Baby B. They all wanted to become something valuable and delicious.
Papa became squash puree to be frozen for later. Mama was baked into pies. Big Brother was an overachiever and became cake, muffins, soup, and cinnamon rolls. And Baby B? Well, he became brownies.
Butternut Squash Brownies.
I’ve made these brownies many times so far, and they are always a hit. While the texture is not quite the same as my regular brownie recipe, the flavor is rich and the inside moist.
I imagine that you could use pumpkin puree or even applesauce instead, but I’ve not tested it that way. I am, after all, rich is squash.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and cocoa can help keep the price down.
- Freezing produce for later. When it rains squash, it pours. Take advantage of a seasonal glut and puree squash to freeze for later.
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- stainless steel mixing bowl – I’m not sure you have too many of these.
- rubber spatula – I have two of these; I love them so much.
- parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.
Butternut Squash Brownies
- 1/2 cup butternut squash puree see recipe note, can also use pumpkin 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 pan with nonstick spray.
- In a large mixing bowl combine the puree, eggs, and vanilla. Stir in the sugar and combine well.
- Add the flour, cocoa, baking powder, salt, and cinnamon. Stir well to blend. Stir in the chocolate chips.
- Spoon the batter into the prepared pan and bake for 25 to 30 minutes or until baked through.
- Cool on a rack before cutting into squares and serving.