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 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.