Homemade Healthier Chocolate Brownies
Deliciously moist and fudgy brownies made with roasted butternut squash and cottage cheese for a healthier twist! These brownies are flourless, contain no added sugar, are blood sugar-friendly, and are packed with protein. Perfect for a guilt-free treat!
Ingredients
Main Ingredients:
- 1 small butternut squash about 1 lb
- 1 cup almond flour
- 1 cup cottage cheese
- ½ cup dark cacao powder
- 2 large eggs
- 6 tablespoons powdered monk fruit sweetener
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Avocado oil spray
Optional Toppings:
- Sugar-free chocolate chips
Instructions
Roast the Butternut Squash:
- Preheat the oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into cubes or chunks. Place on a baking sheet, spray with avocado oil, and roast for 50 minutes until tender.
Prepare the Mixture:
- Let the roasted butternut squash cool slightly, then transfer it to a food processor. Add almond flour, cottage cheese, dark cacao powder, eggs, powdered monk fruit, vanilla extract, and baking powder. Process until smooth, ensuring no chunks of squash remain.
Prepare the Baking Dish:
- Line a baking dish with parchment paper and pour in the brownie mixture. Smooth the top with a spatula.
Add Optional Toppings:
- If desired, sprinkle sugar-free chocolate chips over the top.
Bake the Brownies:
- Bake in the oven for 45-50 minutes at 400°F (200°C).
Cool Completely:
- Remove from the oven and let the brownies cool completely in the pan before cutting. This step is crucial to achieve the best texture.
Serve and Enjoy:
- Cut into your desired shapes and serve as is, or drizzle with melted sugar-free chocolate chips for an extra treat.
Notes
- Make sure the brownies cool completely before cutting to achieve the perfect fudgy texture.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
- Feel free to experiment with different toppings, like chopped nuts or berries, to add more flavor and texture.