Bake someone happy with these delicious, cake-like Butternut Squash Brownies. They freeze beautifully and are perfect with a glass of milk.
These are super delicious with Chocolate Frosting Without Powdered Sugar or top squares with Sweet Cream Cheese and Homemade Chocolate Syrup.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
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!
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
- 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.
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!
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:
- Wrap the brownies in plastic wrap and store them in a ziptop freezer bag.
- 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.
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.
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Butternut Squash Brownies
Ingredients
- ½ cup butternut squash puree see recipe note, can also use pumpkin puree
- 2 egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ⅔ cup unbleached, all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°. Grease an 8-inch square or 7×11-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 7×11-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
Nutrition
This post was originally published on February 8, 2012. It has been updated for content and clarity.
Elizabeth Sanjay Desai
I’m surprised your recipe doesn’t have butter or oil 🙂 Does the butternut squash add to the softness? Also I substituted the sugar with pitted dates puree
Jessica Fisher
The squash is there as a substitute for the fat. I find that it doesn’t make it soft. However, I have no idea what date puree would do to the texture along with the squash.
Leslie
I made this recipe for my granddaughter who has severe allergies.
I made the following modifications:
cut the recipe in half and baked it in a 9-in loaf pan, substituted flaxseed meal/water for the egg, added 1 tbsp oil and cut back on the sugar.
My granddaughter loved it (though I didn’t taste it due to my own allergies). Thank you for the recipe. I’ll be making these again!
Jessica Fisher
So glad to hear it was a hit. We have allergies in our house, too, so I know how nice it is to find success!
Olive
Would you please share how much sugar you used?
Trudy Hammond
Made these brownies and they are delicious and am sharing the recipe with a friend who thought it sounded good also. Squash makes them awesome. Thanks for sharing ?
Jessica Fisher
Glad to hear you enjoyed them. Thanks for taking the time to leave a review!
MH
Can you taste the cinnamon in the brownies?
Jessica Fisher
Yes, but not in an overpowering way.
Yianna
Does the butternut squash have to be roasted first? Could it be used if peeled and grated raw?
Jessica Fisher
It needs to be cooked and pureed first. You can also substitute canned pumpkin puree.
Jeanette
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!
Sheila
I scooped. I used AP flour.
Jessica Fisher
That may be the problem. This post explains it: https://goodcheapeats.com/how-to-measure-flour-properly/
Sheila
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.
Jessica Fisher
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?