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.