Flourless Squash Brownies

August 14, 2012

If you have followed my blog for any length of time, you might know I have a thing for brownies.  I have no less than 5 recipes for brownies on my blog.  And I am always searching for the next greatest recipe.  Lately, eating healthier and wiser has been my choice, since I am trying to tighten my waistline a bit.

This recipe is extremely good for you, dare I say it.  It’s full of healthy fats, veggies, protein, and even dark chocolate.  All in a brownie, who’d a thunk it?  The great thing is, I don’t feel guilty for eating this, or feeding them to my ravenous little 4 year olds (who have mommy’s sweet tooth).

I used yellow squash for this recipe because it’s what I had on hand, but zucchini, and even calabaza squash would both be great too.

To start you will need Almond Butter- think peanut butter, but with almonds.  If you can’t find this at your store, why not make your own.  It’s really simple!

You will need a food processor: 1 cup whole almonds, 1/4 cup unsweetened coconut, 1/4 teaspoon sea salt.

Start the food processor, and let it go.

Stopping about every 3-4 minutes to check out the progress.

Keep going for a really smooth texture.

Perfect, be sure to scrape down the sides to make sure all the butter is as smooth.

End result, so delicious!

Ingredients for brownies:

1 cup of almond butter, could substitute with peanut butter; 1-1/2 cup of grated summer squash; 1/3 cup agave nectar or honey; 1 egg; 1 teaspoon of vanilla; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg, 2 tablespoons dark cocoa powder; 1 cup dark chocolate chips

Start by shredding 1-1/2 cups of squash.

I always shred on top of a thin dish towel.

Then I gather up the sides and squeeze the excess water out of the squash.

In a large bowl, add the almond butter, squash, egg, and agave nectar.  Mix well.

Then add the vanilla, nutmeg, cinnamon and baking soda.  Mix well.

Then give it some beautiful color by adding the cocoa powder.

and lastly, gently mix in the chocolate chips.

Pour it in a greased 8X8 dish and bake at 350° for 35-40 minutes.  Or until toothpick comes out clean.

Serve warm or at room temperature.

These won’t last long.  I love how you can see the beautiful yellow flecks from the squash.  Yum!

Print This Recipe

Flourless Squash Brownies

slightly adapted from Delighted Momma



1 cup of almond butter (recipe and directions below) could substitute for peanut butter
1 1/2 cup of grated summer squash
1/3 cup of agave nectar or honey
1 egg
1 tsp of vanilla
1 tsp of baking soda
1/2 tsp of cinnamon
1/4 tsp of nutmeg
2 Tbs of dark cocoa powder
1 cup of dark chocolate chips

Preheat oven to 350 degrees.
Combine all the ingredients into a large bowl and mix everything together.
Pour into a greased 9×9 baking pan.
Bake for 35-40 minutes, or until a toothpick comes out clean.

Almond Coconut butter

1 cups of whole almonds
1/4 cup of unsweetened coconut flakes
1/4 tsp of sea salt

Mix in food processor, for about 10 minutes, and keep going until almonds reach the consistency of peanut butter.

I am happy to list this post @
A Southern Fairytale “Mouth Watering Mondays”
Little House, ” Old Fashioned Recipe Exchange”
Balancing Beauty and Bedlam “Tasty Tuesday”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”

Mandy’s Recipe Box, Totally Tasty Tuesday”
Crazy for Crust, “Crazy Sweet Tuesday”
Newlyweds, “Recipe Linky”
Gooseberry Patch, “Recipe Round-up”
Lady Behind the Curtain, “Cast Party Wednesday”
Crystal & Co., “Share your resources and Solutions“
Life as Mom “Recipe Swap”
A little Nosh, “Tastetastic Thursday”
Miz Helen’s, “Full Plate Thursday”
It’s a Keeper, “It’s a Keeper Thursday”
Friday Foods, “Mom Trends”
Amee’s Savory Dish, “Fit Fridays”
Designs by Gollum “Foodie Friday”
Ann Kroeker “Food on Fridays”
My Crowded Kitchen, “Fabulous Friday”
Simple Living with Diane, “Foodie Friday”
The Country Cook, “Weekend Potluck” =
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Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday; 8/21/12
August 20, 2012 at 7:01 pm

{ 8 comments… read them below or add one }

Mary August 14, 2012 at 9:00 am

I am totally intrigued by these brownies. I will have to add them to my rotation. Thanks for sharing! I found you through the Tuesdays at the Table.


Barbara @DIY Home Staging Tips August 14, 2012 at 10:14 am

So happy to see this recipe. I “try” to eat chocolate every day. Not difficult! Lately, I’ve been eating a wheat-free diet on the advice of my doctor who believes wheat contributes to high cholesterol — or what he calls a sticky blood problem. Now, with your recipe, I can have my brownies and avoid the flour. I also like the sweeteners you choose.

You have a lucky family!


Nicole August 14, 2012 at 10:46 am

Yum – I am going to pin & try this. I love any new recipe that hides healthy ingredients in tasty treats! I just made black bean fudge & maybe squash brownies are next 🙂


Amber August 14, 2012 at 5:03 pm

Jenna these brownies have my attention! I will be giving these a try for sure!


The Better Baker August 17, 2012 at 8:27 am

I absolutely adore this recipe – and I have everything to make it. Thanks so much for linking this up at Weekend Potluck. I am sharing it at my Facebook page – headed there now.


Diane Balch August 18, 2012 at 9:45 am

These can’t have all the healthy ingredients in them that you list – they look too good. Thanks for sharing this recipe on foodie friday.


Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday; 8/21/12 August 20, 2012 at 7:01 pm

[…] Flourless Squash Brownies from Newlyweds […]

Amee August 21, 2012 at 9:30 pm

Oh wow!! These are unlike any brownie recipe that I’ve tried before! I love it!! I’m totally excited to test it out…yum! Thank you for sharing at Fit and Fabulous Fridays!


Amy @ A Little Nosh August 23, 2012 at 6:46 pm

I made these tonight and they were fabulous!!


Sweet Pea Reply:

Oh great, so glad you tried them, thanks for letting me know.


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