1Roast your butternut squash, cut in half, cut side down at 400F for about 35 minutes until the skin falls right off.
2Roast your butternut squash, cut in half, cut side down at 400F for about 35 minutes until the skin falls right off.
3Roast your butternut squash, cut in half, cut side down at 400F for about 35 minutes until the skin falls right off.
4Peel the skin off the roasted butternut squash and remove any excess water if it's been refrigerated.
5Peel the skin off the roasted butternut squash and remove any excess water if it's been refrigerated.
6Peel the skin off the roasted butternut squash and remove any excess water if it's been refrigerated.
7Add the roasted butternut squash, egg whites, cocoa powder, powdered sweetener of choice (monk fruit blend), oat flour (made by blending oats), vanilla, salt, and baking powder into a blender.
8Add the roasted butternut squash, egg whites, cocoa powder, powdered sweetener of choice (monk fruit blend), oat flour (made by blending oats), vanilla, salt, and baking powder into a blender.
9Add the roasted butternut squash, egg whites, cocoa powder, powdered sweetener of choice (monk fruit blend), oat flour (made by blending oats), vanilla, salt, and baking powder into a blender.
10Blend until smooth.
11Blend until smooth.
12Blend until smooth.
13Dump in some chocolate chips and stir them into the mixture.
14Dump in some chocolate chips and stir them into the mixture.
15Dump in some chocolate chips and stir them into the mixture.
16Pour the mixture into a loaf pan.
17Pour the mixture into a loaf pan.
18Pour the mixture into a loaf pan.
19Bake in the oven at 350F for about 35-40 minutes or until the edges are firm but the inside has a slight jiggle.
20Bake in the oven at 350F for about 35-40 minutes or until the edges are firm but the inside has a slight jiggle.
21Bake in the oven at 350F for about 35-40 minutes or until the edges are firm but the inside has a slight jiggle.
22Take it out of the oven and be patient, let it sit for a few minutes.
23Take it out of the oven and be patient, let it sit for a few minutes.
24Take it out of the oven and be patient, let it sit for a few minutes.
Ingredients
500 g butternut squash, baked
500 g butternut squash, baked
500 g butternut squash, baked
250 ml egg whites
250 ml egg whites
250 ml egg whites
35 g cocoa powder
35 g cocoa powder
35 g cocoa powder
25 g oat flour (just blend oats)
25 g oat flour (just blend oats)
25 g oat flour (just blend oats)
50 g chocolate chips (can be dairy free!)
50 g chocolate chips (can be dairy free!)
50 g chocolate chips (can be dairy free!)
80 g sweetener (monk fruit blend)
80 g sweetener (monk fruit blend)
80 g sweetener (monk fruit blend)
1 tsp vanilla
1 tsp vanilla
1 tsp vanilla
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp baking powder
1 pinch salt
1 pinch salt
1 pinch salt
Equipment
blenderloaf panoven
Tips
The skin of the butternut squash should fall right off after baking.
It's best cold out of the fridge.
Some people add protein powder.
Be patient and let the brownies sit for a few minutes after baking.