Healthy Butternut Squash Brownies with Cottage Cheese
Rich, fudgy butternut squash brownies made with cottage cheese and almond flour for a naturally gluten-free, high-protein dessert that’s easy to make and loved by the whole family.
Ingredients
- 2 eggs
- 1 cup butternut squash puree
- 1 cup cottage cheese
- 2 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup natural cane sugar
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line an 8″x8″ baking pan with parchment paper for easy removal.
- Add everything except the chocolate chips to a blender or food processor and blend until the batter is a smooth texture. Stir in the chocolate chips into the batter.
- Pour the blended butternut squash mixture into your prepared pan and bake for 30 minutes for fudgy brownies or 38 minutes for a cakier texture. Let the brownies cool for at least 15 minutes before slicing. Optionally, drizzle pieces of brownies with melted chocolate and sprinkle with flaky sea salt.
Nutrition
Calories: 129kcal, Carbohydrates: 12g, Protein: 6g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 30mg, Sodium: 189mg, Potassium: 82mg, Fiber: 2g, Sugar: 6g, Vitamin A: 64IU, Vitamin C: 0.02mg, Calcium: 91mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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