Fudgy Squash Brownies have it all. They are chocolatey and rich, packed with fiber, have a smooth texture, and are a classic chocolate dessert.
You may be asking yourself, “What in the world are Squash Brownies?!” Well the name has everything to do with their main ingredient, squash! Yes, the main ingredient is winter squash. This could include butternut squash, pumpkin, hubbard squash, you name it! Brownies made with squash are crazy delicious.
If you want a classic brownie recipe, try my Chewy Brownie Recipe with all the butter and a crinkly top! You can also try my Brownie Mix Ins using store bought brownie mixes.
Jump to:
That’s right, brownies made with squash. This recipe was initially created in an effort to help moms inconspicuously feed their kids more vegetables. Whether that’s your goal or not, trust me when I say that you’ll actually be publicizing the fact that there are vegetables in them. Plus you’ll want them all to yourself!
Don’t be afraid of this hide-your-veggies dessert. Try it and I promise you’ll love it!
Fudgy Squash Brownies are guilt-free and delicious for multiple reasons. By adding squash, you increase fiber and give the brownies that extra fudgy texture. Whole wheat flour and olive oil are great substitutes for otherwise processed white flour and vegetable oil. To get the chocolatey flavor that we’re all looking for, I use dark chocolate chips.
You can't beat those ingredients in a dessert. They are healthful and each one brings it's own special personality to these brownies with vegetables.
I typically like to use frozen pureed squash in this recipe. It's just easy. I grab a package in the freezer section and let it thaw. However, you can also use canned squash or pumpkin, or even mashed sweet potatoes—whatever is easiest for you. When it's fall and squash season is at hand, this veggie brownie recipe is the perfect way to use up leftover cooked squash or sweet potato. Try it!
Ingredients you'll need for Squash Brownies:
- 1 large egg
- 1 large egg white
- 1¼ cups dark brown sugar
- ¾ cup cooked winter squash
- 3 tablespoon olive oil
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- ⅓ cup whole-wheat flour
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Bake these brownies in an 8-inch square baking dish or pan. Line the inside with parchment paper if you want to lift the brownies out before cutting them. If they last that long. You may just eat them out of the pan!
With 3 grams of fiber and only 2 grams of saturated fat in each square (not to mention the delicious flavor and texture), you'll find yourself making these healthy brownies often. I will admit, adding the chocolate chips is an added bonus. They give you that melty chocolate in each bite, but just enough and not too much!
Fudgy Squash Brownies made with vegetables, whole wheat flour and olive oil are healthful and super delicious!
If you're looking for other healthy dessert options, make sure to check out these great Tara Teaspoon recipes.
Perfect Pears Fat Free Dessert and Halos Mandarins Frozen Smoothie Pops
More brownies recipes:
Rate this recipe! ⭐⭐⭐⭐⭐
Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!
📖 Full Recipe
Fudgy Squash Brownies
Ingredients
- 1 large egg
- 1 large egg white
- 1¼ cups dark brown sugar
- ¾ cup frozen cooked winter squash (thawed)
- 3 tablespoon olive oil
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- ⅓ cup whole-wheat flour
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- In a large bowl whisk together egg, egg white brown sugar, winter squash, olive oil and vanilla extract. Add cocoa powder, whole-wheat flour, salt and chocolate chips and mix until well combined.
- Pour batter into an 8-inch square pan coated with cooking spray. Bake at 350ºF until brownies spring back to the touch, 23 to 25 minutes.
- Cool, then dust with confectioners' sugar before serving.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Recipe & Foodstyling by Khalil Hymore: For LHJ, originally published 02/11. Photography Peter Ardito
Mary Bench says
Squash?!? How fun!
Brittany Smart says
You'd never even know there was squash in these! So delicious
E says
Can I use plain flour instead
Tara Teaspoon says
Of course! Since it's only 1/3 cup of flour, feel free to substitute All-purpose flour for the Whole Wheat flour. Thanks for asking! Tara
Chef Dennis says
I love everything witch chocolate and this Fudgy Squash Brownies look sooo mouthwatering that I want to take a bite right now! Thanks for sharing this recipe.
Jacque Hastert says
I love the flavor that comes from these brownies! The fact that I can make them at home from scratch is even better.
David Miskell says
cooking time and temp for fudgy squash brownies?
replace non milk chocolate bars for unsweetened cocoa powder?
have to add other dry ingredients?
Tara Teaspoon says
Hi David, thank you for reaching out with your questions. If you scroll all the way down to the bottom of the blog post using this link https://tarateaspoon.com/squashed-brownies/, there is a recipe card where you will see cooking tomes, temp, ingredient list and instructions for this recipe. This recipe has not been tested with non milk chocolate bars, but you could certainly try grating them into the batter in place of the cocoa powder. You may need more chocolate bars than unsweetened cocoa powder to get the same depth of flavor and you may want to cut back on the brown sugar since it sounds like your chocolate bars may be sweetened. Happy baking! Tara
Cheryl Cardamon says
Kitchen tested and APPROVED!
Excellent recipe and very easy. I made a double batch on the first try.
The brownies are dense, chewy and delicious. The squash keeps it super moist.
Five Star recipe!
Smith says
If I were to use fresh squash would it need to be cooked first ?
Tara T. says
Yes! The squash does need to be cooked prior to using in the recipe. Let me know how it goes!
Pixie says
I made these but used 1 cup brown sugar, 1 cup cocoa powder, 1 cup squash, and about 1 tsp each of cinnamon, cloves, ginger, allspice, and nutmeg to give it that extra fall kick! And to blend in the flavor of the wheat flour a little better. They’re absolutely perfect!
Tara T. says
So glad you were able to make it your own! Tara