Directions
- 1Roast your butternut squash, cut in half, cut side down at 400F for about 35 minutes until the skin falls right off.
- 2Peel the skin off the roasted butternut squash and remove any excess water if it's been refrigerated.
- 3Add 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.
- 4Blend until smooth.
- 5Dump in some chocolate chips and stir them into the mixture.
- 6Pour the mixture into a loaf pan.
- 7Bake in the oven at 350F for about 35-40 minutes or until the edges are firm but the inside has a slight jiggle.
- 8Take it out of the oven and be patient, let it sit for a few minutes.
Ingredients
- 500 g butternut squash, baked
- 250 ml egg whites
- 35 g cocoa powder
- 25 g oat flour (just blend oats)
- 50 g chocolate chips (can be dairy free!)
- 80 g sweetener (monk fruit blend)
- 1 tsp vanilla
- 0.5 tsp baking powder
- 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.
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