Rich, decadent and loaded with chocolate chips — these brownies have a super fudgy center and are surprisingly easy to make. No one will guess the secret ingredient!
If you love ultra-fudgy brownies, you’re in the right place. This is my go-to brownie recipe I bring to every party — and people are always shocked when I tell them the secret: butternut squash. It sounds unexpected, but the squash gives the brownies a rich, fudgy texture and a subtle sweetness without altering the chocolate flavor. These fudgy butternut squash brownies are rich, chocolatey, studded with chocolate chips, and have an ooey-gooey center everyone will adore.
Ingredients for Butternut Squash Brownies
- Butternut squash: The secret to a fudgy texture. Use fresh or store-bought pre-cut squash; its flavor is subtle so it won’t taste like vegetables in the finished brownies.
- Flour: All-purpose flour gives the best results. For a gluten-free version, use an all-purpose gluten-free flour blend.
- Coconut sugar: Adds a caramel-like sweetness. You can substitute brown sugar or white sugar if preferred.
- Unsweetened cocoa powder: For an intense chocolate flavor and deep color.
- Eggs: Two eggs help bind the batter and contribute to the fudgy texture.
- Baking soda: A small amount helps keep the brownies thick while preserving a dense, fudgy crumb.
- Vanilla: Enhances and balances the chocolate flavor.
- Salt: Just a pinch to brighten the chocolate notes.
- Chocolate chips: Milk or semi-sweet chips work well since the batter leans toward dark chocolate flavor; add extra on top for a pretty finish.
How To Make Fudgy Butternut Squash Brownies
1. Make the squash purée. Peel and cut the squash into small cubes. Bring a large pot of water to a boil and add the squash. Boil about 10 minutes, or until the pieces are tender and easily pierced with a knife. Transfer to a food processor and purée until smooth. Chill the purée completely before using; cold purée helps the brownies stay thick and fudgy.
2. Preheat and prep. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
3. Mix dry and wet ingredients. In one bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, stir the cooled butternut squash purée with the eggs, vanilla, and coconut sugar using a spoon or spatula (do not whisk). Fold the dry ingredients into the wet mixture until just combined, then stir in the chocolate chips.
4. Bake. Spread the batter into the prepared pan and sprinkle extra chocolate chips on top. Bake for 25–27 minutes, depending on your oven and preferred level of gooeyness.
5. Cool and serve. Let the brownies cool in the pan for 5–10 minutes, then lift them out using the parchment to cool further before cutting. Serve plain or with a scoop of ice cream for extra indulgence.
Tips For Making the Best Butternut Squash Brownies
- Cool the squash purée completely. Warm purée can cause the batter to become thin and the brownies to spread instead of staying thick and fudgy.
- Do not whisk the batter. Use a spoon or spatula. Whisking incorporates air and leads to a cakier texture rather than dense fudginess.
- Use two types of chocolate chips. A mix of semi-sweet and milk chocolate chips adds depth and pockets of melty chocolate.
- Top with extra chips. A few extra chips on top melt slightly and give an appealing finish.
- Slightly underbake for gooey brownies. If you prefer an extra gooey center, pull the pan at the shorter end of the bake time and allow the brownies to cool completely in the pan.
FAQ’s
- Can I use pre-cut butternut squash from the store? Yes — pre-cut squash works well and saves time.
- Can I double this recipe? Yes. For a doubled batch, bake in a 9×13-inch pan and adjust baking time as needed.
- How should I store these brownies? Store in an airtight container at room temperature. They stay fresh for 4–5 days but are best within the first 1–2 days.
Why you’ll love this butternut squash brownie recipe!
- Super fudgy: Cocoa powder plus two kinds of chocolate chips deliver a dense, gooey center.
- Secretly wholesome: Each batch includes a serving of butternut squash for added moisture and natural sweetness — and you won’t taste it.
Need it gluten free? Use your favorite gluten-free all-purpose flour blend in place of regular flour.
Need it dairy free? Use dairy-free chocolate chips to make these brownies dairy free.
More dessert recipes you might like:
- Almond Butter Chocolate Chip Cookie Skillet
- S’mores Skillet Dip
- Banana Bread Blondies
- Cheesecake Stuffed Chocolate Chip Cookies
- Nutella Stuffed Red Velvet Cookies
Made one of my recipes? Tag my Instagram @kalefornia_kravings and leave a review in the comments — I love seeing what you create!
Fudgy Butternut Squash Brownies
15
25
40
Ingredients
- 1 cup pureed butternut squash*
- 2 eggs
- 1 tsp vanilla
- 3/4 cup coconut sugar**
- 2/3 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips, plus more for the top (semi-sweet or milk)
Instructions
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Peel and cube the squash, then boil in a large pot for about 10 minutes until tender. Puree in a food processor until smooth and chill completely. For best results, prepare the purée a day ahead and keep it cold — it must be cold before adding to the batter.
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Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
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Combine flour, cocoa powder, baking soda, and salt in a bowl and set aside.
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In a separate bowl, mix the cooled squash purée, eggs, vanilla, and coconut sugar with a large spoon. Add the dry ingredients and fold gently until combined. Stir in the chocolate chips.
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Pour the batter into the prepared pan, sprinkle extra chocolate chips on top, and bake for 25–27 minutes.
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Allow brownies to cool in the pan for 5–10 minutes, then lift out to finish cooling before cutting.
Notes
**Brown sugar or white sugar may be substituted for coconut sugar.