Butternut Squash Brownies

INGREDIENTS:

3 ounces (or about 1 bar) Unsweetened Chocolate

1 Tbs Coconut Oil

1/2 cup butternut squash, steamed and pureed

1/4 cup raw honey

1/2 cup sucanat

1/4 cup cocoa powder

2 tsp vanilla extract

3/4 cup apple sauce

1/4 cup water

3/4 cup Brown rice flour

3/4 tsp baking powder

1/2 tsp salt

DIRECTIONS:

Preheat the oven to 350

Coat and 8 inch square pan with coconut oil and powder with flour.

Melt the chocolate and coconut oil over low heat.

Combine squash, sucanat, honey, cocoa powder, vanilla and apple sauce. I used my blender, food processor would work well too.

Add the chocolate/oil mix and blend/combine until smooth- should be creamy, not too dry.

Transfer ingredients to a bowl and mix in the flour, baking powder and sea salt.

Add water if needed for desired consistency.

Pour  batter into the pan, smooth it out with a spatula and bake it for about 35-40 minutes.

Insert a toothpick in to make sure cooked through, they should be firm when you press down.

Cool completely in the pan on a wire rack.

Recipe and photo source: https://www.meghantelpner.com/blog/chocolate-butternut-squash-my-new-lover/