Brownies are already amazing, but these fudgy butternut squash brownies? Next-level.
They’re rich, moist, and chocolatey with a sneaky veggie boost.
The butternut squash makes them soft and gooey inside without needing tons of butter or oil.
They’re the kind of dessert you bring to a dinner and people ask, “What’s in these?!” Then they’re shocked when you say: squash.
Why I Love This Recipe
I first made these brownies when I had leftover roasted butternut squash from dinner. I didn’t want to waste it, so I mashed it up and stirred it into brownie batter. Total game-changer. These brownies came out rich, dense, and fudgy—but also lighter in a way. Since then, I’ve made them over and over.
Here’s why I think you’ll love them:
- They taste like classic brownies—no veggie flavor at all.
- The squash makes them fudgy without tons of oil or butter.
- Great way to sneak in more nutrients.
- You only need one bowl to mix them up.
Servings and Time
- Servings: 12 brownies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
What You’ll Need
- 1 cup mashed roasted butternut squash (about 1 small squash)
- 1/2 cup melted coconut oil (or butter)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (plus extra for topping)
Pro Tips
- Roast your squash until it’s caramelized and soft—that sweetness makes the brownies better.
- Don’t overmix the batter once the flour goes in. That keeps the brownies tender.
- Let the brownies cool before cutting. They set up as they cool.
- Line your pan with parchment for easy removal.
Tools You’ll Need
- 9×9-inch baking pan
- Mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Parchment paper
Substitutions and Variations
- Swap coconut oil with melted butter or vegetable oil.
- Use maple syrup for half the sugar for a deeper flavor.
- Add walnuts or pecans for crunch.
- Make it extra chocolatey with a swirl of Nutella before baking.
Make Ahead Tips
- Roast and mash the butternut squash ahead of time. Store it in the fridge for up to 3 days or freeze for 1 month.
- You can bake the brownies a day ahead—they taste even fudgier the next day.
Instructions
Step 1: Prep the squash
Place 1 small butternut squash, roasted until soft, then scoop out and mash 1 cup.
Step 2: Mix the wet ingredients
In a large bowl, whisk together 1 cup mashed squash, 1/2 cup melted coconut oil, 1 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, and 1 tsp vanilla extract until smooth.
Step 3: Add the dry ingredients
Sift in 3/4 cup flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt. Gently fold until just combined.
Step 4: Stir in chocolate chips
Fold in 1/2 cup chocolate chips into the brownie batter.
Step 5: Bake
Pour batter into a parchment-lined 9×9 pan, sprinkle extra chocolate chips on top, and bake at 350°F (175°C) for 30 minutes, until set but fudgy.
Step 6: Cool and slice
Let brownies cool completely in the pan before cutting into 12 squares.
Leftovers and Storage
- Store brownies in an airtight container at room temp for 3 days.
- Refrigerate for up to 5 days.
- Freeze for up to 2 months—just thaw before serving.
Why This Recipe Works (Quick Science)
The starches in butternut squash act a lot like fat, keeping the brownies moist. The natural sugars caramelize during roasting, adding sweetness that balances the cocoa. That’s why these brownies stay fudgy without loads of butter.
Common Mistakes
- Overbaking: Take them out when the center is just set. They firm up as they cool.
- Overmixing: Too much stirring after adding flour makes them tough.
- Not cooling before slicing: They’ll fall apart if you cut too soon.
What to Serve With
- A scoop of vanilla ice cream
- A drizzle of warm peanut butter
- Fresh berries on the side
- A glass of cold milk or hot coffee
FAQ
Can I use canned squash or pumpkin puree?
Yes, canned puree works. Just make sure it’s 100% pure squash or pumpkin, no added sugar.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Do I need to roast my own squash?
Fresh roasted gives the best flavor, but canned works for convenience.
How do I know when they’re done?
A toothpick should come out with moist crumbs, not wet batter.
Macros (per serving, 1 of 12 brownies)
- Calories: ~210
- Protein: 3g
- Carbs: 28g
- Fat: 10g
- Fiber: 2g
- Sugar: 18g
Conclusion
These fudgy butternut squash brownies are rich, moist, and secretly loaded with goodness. They’re the kind of dessert that feels indulgent but has a little hidden twist. I’d love for you to bake a batch, enjoy them, and then share your experience. Did you keep it classic or add your own twist? Drop a comment and let me know!
