Description
You will never believe that these rich chocolatey brownies are grain-free, sugar-free, dairy-free and made with real whole food ingredients. These are husband, kid and friend approved and one of the most requested snacks I make!
Ingredients
Scale
- 1/2 cup butternut or acorn Squash cooked and mashed
- 1/3 cup avocado mashed (about 3/4 large avocado)
- 2 eggs
- 1/4 cup honey
- 2 Tbsp coconut oil
- 3 Tbsp coconut flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking Soda
- 1/4 tsp salt
- 1/3 cup chocolate chips (we use Hu sugar-free baking chips)
Instructions
- Heat oven to 350 degrees F.
- Prepare mini muffin tin with 24 silicone or parchment paper liners.
- Place all ingredients except chocolate chips in a food processor or blender and blend until completely smooth.
- Stir in chocolate chips with a spoon or spatula.
- Using a regular spoon, divide the batter into the 24 mini muffin cups.
- Bake at 350 degrees for 15-16 minutes. Remove from the oven when they are just firm to the touch. Do not over bake.
- Remove delicious chocolatey bites from the oven and let them sit for 10 minutes in the pan.
- Remove the brownies from the pan and allow them to cool completely on a cooling rack. These bites will firm up as they cool.
- Store in an airtight container in the refrigerator for up to a week, if they last that long!
Notes
* Brownies should be “set up” when you remove them from the oven, but they will still be soft. They will firm up as they cool in the muffin tin.
* Brownies taste even better as they rest. We actually enjoy them the most chilled, right out of the fridge!
* Brownies freeze well. Just allow them to thaw for a couple hours on the counter or several hours in the fridge when you are ready to eat them. Enjoy!
- Prep Time: 15
- to roast squash if needed: 45
- Cook Time: 15
- Category: Dessert, Snack
Keywords: Grain-free, Sugar-free, Healthy, Dessert, Snack, Brownie