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Butternut Squash Brownies Recipe

Jessica Fisher · November 18, 2020 · 39 Comments

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Bake someone happy with these delicious, cake-like Butternut Squash Brownies. They freeze beautifully and are perfect with a glass of milk.

stack of brownies on white plate next to glass of milk

What happens when you have too much squash? Well, one becomes squash puree to be frozen for later. Another gets baked into pies. A third proves himself an overachiever and becomes cake, muffins, soup, and cinnamon rolls. And the last? Well, she becomes brownies.

Butternut Squash Brownies. What better way to combine the vitamins of orange squash with the deliciousness of chocolate?!

I’ve made these brownies many times so far, and they are always a hit. Since there’s no oil—the squash stands in for the oil—the texture is more cake-like than a regular brownie recipe, but the flavor is rich and the cake incredibly moist. You’ll want to make butternut squash brownies a regular event in your fall calendar!

stack of brownies on square white plate

Can I use something besides butternut squash?

You can use pumpkin puree or even applesauce instead of the butternut squash puree in this recipe. Mashed banana would also work.

How do I make the puree for these brownies?

To prepare the butternut puree, follow the tutorial here for making homemade butternut squash puree.

ingredients for Butternut Squash Brownies

Ingredients for butternut squash brownies

  • Butternut squash puree
  • Eggs
  • Vanilla extract
  • Granulated sugar
  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Salt
  • Cinnamon
  • Chocolate chips

How to make these brownies

  • Preheat the oven to 350°. Grease an 8-inch square pan or 7×11-inch pan with nonstick spray or line with parchment paper. Binder clips help hold the paper in place until you add the batter.
  • In a large mixing bowl combine the puree, eggs, and vanilla. 
  • In another mixing bowl, combine the sugar, flour, cocoa, baking powder, salt, cinnamon, and chocolate chips.
  • Add the wet ingredients to the dry mixture and fold just until combined.
  • Spoon the batter into the prepared pan and bake for 20 to 25 minutes or until baked through.
  • Cool on a rack before cutting into squares and serving.
ingredients for Butternut Squash Brownies
brownie mix in a bowl with whisk
bowl of wet ingredients for making brownies
A close up of combining wet and dry ingredients in bowl
A close up of brownie batter in a bowl
brownie pan lined with parchment held by binder clips
brownie batter in lined pan before clips are removed
brownie batter in lined pan
baked pan of brownies

Can I make these gluten free?

You definitely can. I haven’t tested them with anything other than AP flour, but feel free to swap out your regular flour for your go-to gluten free flour.

How long will these butternut squash brownies last?

Promptly store leftovers in an airtight container for up to 3 days—if folks don’t eat them up before then!

brownie mix in labeled bag

Can I make these brownies ahead of time?

I love making my own baking mixes. This allows me to have my cake and eat it whenever I want!

To make this brownie recipe as a mix: 

  • Label the bag with the name of the recipe, the baking instructions, and what wet ingredients need to be added later (just like a commercial brownie mix!)
  • Add the sugar, flour, cocoa powder, salt, baking powder, cinnamon, and chocolate chips to the bag.
  • Press out any air in the bag and seal it carefully. Store the mix in a cool, dry place until ready to use.

How do I freeze these brownies?

To freeze, you can do one of two things:

  1. Wrap the brownies in plastic wrap and store them in a ziptop freezer bag.
  2. Layer the brownies between sheets of deli wrap or parchment paper in an airtight container.

The brownies will be good in the freezer for at least 2 months.

wrapped squash brownies for freezing
brownies boxed up for freezing

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.

platter of brownies on striped cloth next to glass of milk

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Butternut Squash Brownies | Good Cheap Eats
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4.5 from 2 votes

Butternut Squash Brownies

Bake someone happy with these delicious, cake-like Butternut Squash Brownies. They freeze beautifully and are perfect with a glass of milk.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: brownies, butternut squash brownies, squash brownies
Servings: 12
Calories: 189kcal
Author: Jessica Fisher

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

To prepare butternut puree: follow these instructions.
This recipe can be made as a mix: Combine the dry ingredients in a ziptop freezer bag and label with baking instructions and what wet ingredients to add later.
To freeze: Either wrap the brownies in plastic wrap and place them in a ziptop freezer bag OR layer them between sheets of deli wrap or parchment paper in an airtight container. Store in the freezer for up to 3 months.
Promptly store leftovers in an airtight container for up to 3 days.
Nutritional values are approximate and based on 1/12 the recipe.

Nutrition

Calories: 189kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 119mg | Potassium: 110mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1662IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

This post was originally published on February 8, 2012. It has been updated for content and clarity.

Butternut Squash Brownie Pin

Filed Under: Chocolate, Recipe

Reader Interactions

Comments

  1. Kim | At Home With Kim says

    February 8, 2012 at

    I have a friend who uses baby food veggies to get extra nutrients into her kiddos… I’ve tried it and it works! Into pancakes, muffins, etc. I’m thinking it would work great in this recipe too. Bookmarking to try this soon!!

    Reply
    • D. Reynolds says

      March 24, 2017 at

      Best brownies ever. I have made many healthy brownie recipes, But this one is so easy and always turns out. I do make mine with gluten free flour and I use stevia instead of sugar.

      Reply
      • Jessica Fisher says

        March 24, 2017 at

        SO glad you enjoyed the recipe. Thanks for the great feedback!

        Reply
  2. ter@waaoms says

    February 8, 2012 at

    I have never heard of butternut squash in brownies. I happen to love butternut squash (and most squash).

    Reply
  3. Michelle @ Simplify, Live, Love says

    February 8, 2012 at

    That looks really good! I made chocolate zucchini cake last summer from a huge zucchini that got away from me in the garden. It was also very moist and tasty so I can well imagine that squash would also be good in baked goods.

    Reply
    • Cate says

      March 5, 2020 at

      Brilliant I always have left over roasted squash that I mashed /puréed and froze from the end of the growing season and look forward to using it in these brownies. I have used the squash in muffins and pancakes when I was out of pumpkin!

      Reply
      • Jessica Fisher says

        March 23, 2020 at

        Let me know what you think of the brownies!

        Reply
  4. Heather says

    February 8, 2012 at

    I’m excited to try the recipe! I’m linking it to my post today on what to do with winter squash. I’d love to see your other squash recipes as well. We have a ton of it right now.

    http://healthyfamilycookin.blogspot.com/2012/02/what-to-do-with-winter-squash.html

    Reply
  5. SnoWhite @ Finding Joy in My Kitchen says

    February 8, 2012 at

    This is my kind of brownie recipe! Yum.

    Reply
  6. Steph (The Cheapskate Cook) says

    February 8, 2012 at

    Haha, love it! What a creative use for butternut squash.

    Reply
  7. heidi c says

    February 8, 2012 at

    Yum! I’ve got a bunch of pureed squash in the freezer, I know what I’m making before the kids get home!

    Reply
  8. KimH says

    February 8, 2012 at

    Me thinks this is AWESOME!! Great job! 🙂 I definitely plan to utilize this recipe! Thanks!

    Reply
  9. teresa says

    February 8, 2012 at

    i’m going to have to try this. thanks for sharing the recipe.

    also loved how in lifeasmom you shared the details of one of your days. busy.so.busy! i think you & your family accomplish more than you realize. ((hugs))

    Reply
  10. Cheri says

    February 8, 2012 at

    Do you think I could use acorn squash? I have a bunch pureed in the freezer

    Reply
    • Jessica says

      February 8, 2012 at

      I have no idea. I have three acorn squash that I have no idea what to do with! LOL

      Reply
      • Alison says

        February 9, 2012 at

        @Jessica,

        Yes, acorn squash is a GREAT substitute for pumpkin. We like to slice, scoop seeds, roast in a pan with a little water. At the end of roasting top with butter, salt & brown sugar. Serve in 1/2 shells or scoop and mash. I wish I could say my boys love it, but they are weird and don’t. I served it to my Russian neighbors once and I saw them coming from the market the following week with a bunch of acorn squash, so it must be good for adults 🙂

        Reply
      • The Felted Pear says

        February 9, 2012 at

        My absolute favorite thing to do with acorn squash is to stuff it. I add a mixture of sausage (I usually make mine from ground pork), spinach, red peppers diced, sautéed mirepoix, day old baguette, and a slash of chicken broth. Mix in a little bit of parmesan cheese and grate some on top. Bake it into parbaked squashes until brown. Delish!
        My favorite butternut squash recipe is quite simple and I use it for a quick no fuss supper night. Roast your squash cut up with some olive oil salt and pepper. Then when tender toss with fresh ravioli or tortilini and mix with it some sage, and pasta cooking liquid and parmesan cheese. Delightful!

        Reply
  11. Martha Artyomenko says

    February 8, 2012 at

    Looks good!

    Reply
  12. BethB says

    February 9, 2012 at

    Thank you! I still have 11 cups of pumpkin/squash purree in my freezer and we’re getting a bit pumpkined out. As much as I love my pumpkin bread (and pancakes, and scones….) it’s the wrong time of year for the pumpkin flavor. I’ll have to try these brownies today!

    Reply
  13. Jennifer says

    February 11, 2012 at

    I tried this tonight with canned pumpkin and dark chocolate chips. It was delicious! Very rich and chocolatey. I’ll have to try it with some butternut squash next time.

    Reply
  14. DonnaB says

    February 14, 2012 at

    Great idea.. I have been working on getting more orange veggies in our diet. Last night I made homemade spaghetti sauce (about 3-4 quarts) and put in about a cup of butternut squash puree. It was delicious and sweet and everyone thought is was about the best batch yet….They never knew it was there. Next time I will increase the amount!

    Reply
  15. Rebecca L. says

    February 27, 2012 at

    I had to add 1/4 cup oil to this…it was way too dry as a batter, I just didn’t think it would be a very moist brownie. I added the oil (I could’ve done applesauce too, I was just not thinking about it) and these are tasty and moist.

    Reply
    • Jessica says

      February 27, 2012 at

      Hmmm…. ours were almost too moist. I wonder if there is a difference in butternut squash puree. Did you use homemade or canned?

      Reply
  16. Melisa says

    July 17, 2012 at

    Just baked a double batch of this awesome recipe!!! Thank you, I made extra baby food and didn’t have enough ice cube trays to freeze it all. These are my new go to brownie!!!

    Reply
  17. Elissa says

    November 7, 2012 at

    I just made a batch of these. When I tasted the batter, I was worried that it might be too sweet. However, sweetness was right on. I would try cutting back to 3/4 cup if I were to make it again, just to see if I could be a smidge healthier. The one downside to this treat is a personal preference. These brownies are cakelike and I prefer a fudgy brownie. I would consider making these again!

    Reply
  18. Rebecca says

    January 17, 2013 at

    I just baked these for dessert tonight. The kids think I’m super mum! And it was great having them guess the secret ingredient. The fact they said beet root first made me smile – I like to bake and the kids are getting used to veggies in cakes!
    Baking the squash in the oven whole is genius, so easy.
    My only 🙁 was the chocolate chips. We can’t get semi sweet here in the UK and I was saving my last bag of Ghiradelli for cookies. I caved in thinking it was worth it. And I’m so pleased I did.
    Plus we’re coming to Cal at Easter 🙂

    Reply
    • Jessica says

      January 17, 2013 at

      @Rebecca, I’m so glad it was worth the chocolate chip sacrifice!! 🙂

      Reply
  19. Lis says

    February 18, 2013 at

    Success! My story? Leftover butternut puree in the fridge + desire for brownies. One internet search later = just the right recipe to suit my needs. I lucked into super-sweet squash, so I reduced the sugar by almost half (between a 1/2 and 2/3 cup instead of the full cup it called for, and I recommend you do this as well, depending on whether your squash tastes sweet or no). I’m not usually a recipe-follower, but this time I pretty much walked the straight and narrow. My only mods were the sugar (1/2-2/3 cup instead), the pans (1 regular bread loaf pan plus 1 kid-sized bread loaf pan), and the cooking spray, which I never have. I used butter to grease the pans, and voila! Delicious, moist *and* cakey brownies, ready in record-time. About 15 minutes flat. Thanks, goodcheapeats.com! 🙂

    Reply
  20. Linda says

    November 13, 2013 at

    I am always looking to cook nutritiously. What is the nutritional value of this recipe?

    Reply
    • Jessica Fisher says

      November 13, 2013 at

      I’m sorry. I don’t offer that kind of information.

      Reply
  21. Sheila says

    November 5, 2019 at

    Mine turned out VERY dry as well, thought maybe I cooked too long, but looked back on the recipe and noticed no oil…..So I will try adding the oil.

    Reply
    • Jessica Fisher says

      November 5, 2019 at

      Interesting. That has not been our experience. They are on the edge of too moist. Can I ask what kind of flour you used and if you measured it by scooping or weighing?

      Reply
  22. Sheila says

    November 5, 2019 at

    I scooped. I used AP flour.

    Reply
    • Jessica Fisher says

      December 10, 2019 at

      That may be the problem. This post explains it: https://goodcheapeats.com/how-to-measure-flour-properly/

      Reply
  23. Jeanette says

    April 8, 2020 at

    I love squash and it wouldn’t bother me to taste it in these brownies, but I have to say, you CAN’T! My daughter who is very picky thought they were delicious! Great recipe!

    Reply
  24. Yianna says

    April 9, 2020 at

    Does the butternut squash have to be roasted first? Could it be used if peeled and grated raw?

    Reply
    • Jessica Fisher says

      April 10, 2020 at

      It needs to be cooked and pureed first. You can also substitute canned pumpkin puree.

      Reply
  25. MH says

    December 5, 2020 at

    Can you taste the cinnamon in the brownies?

    Reply
    • Jessica Fisher says

      December 31, 2020 at

      Yes, but not in an overpowering way.

      Reply

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