These Vegan Butternut Squash Brownies are rich, fudgy, and secretly packed with veggies — but you’d never know it.
They’re chocolatey, soft in the middle, with that perfect crinkle top.
If you’ve got leftover roasted squash, or even canned puree, this is a smart and tasty way to use it.
Plus, no eggs, no dairy, and totally delicious.
Why I Love This Recipe
I made these for a Sunday dinner dessert once, and no one knew they were vegan — or that they had squash in them. Everyone asked for the recipe.
- You can’t taste the squash at all. It just makes them extra moist.
- No weird ingredients — just pantry basics.
- One bowl, minimal mess.
- You feel like you’re sneaking in something nutritious with dessert.
What You’ll Need
- 1 cup butternut squash puree (roasted and mashed)
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
Ingredients
Pro Tips
- Roast your butternut squash ahead to make it extra sweet and flavorful.
- Don’t overmix the batter — stir until just combined.
- Let them cool completely before slicing for clean cuts.
- Use parchment paper to lift them out easily.
- Add extra chocolate chips on top before baking for a gooey top layer.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Silicone spatula
- 8×8 baking pan
- Parchment paper
- Measuring cups and spoons
Substitutions and Variations
- Use pumpkin puree instead of butternut squash.
- Swap maple syrup for agave or honey (if not strictly vegan).
- Add chopped walnuts or pecans for crunch.
- Use spelt flour for a nuttier flavor.
Make Ahead Tips
You can roast and puree the butternut squash up to 3 days in advance. Store in the fridge in an airtight container until ready to bake.
Step 1: Mix wet ingredients
In a large mixing bowl, combine 1 cup butternut squash puree, 1/2 cup melted coconut oil, 1/2 cup maple syrup, 1/2 cup brown sugar, and 1 tsp vanilla extract. Whisk until smooth and well combined.
Step 2: Sift in dry ingredients
Sift in 1/2 cup unsweetened cocoa powder, 3/4 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt into the wet mixture. Gently fold with a spatula until just combined.
Step 3: Add chocolate chips
Fold in 1/2 cup vegan chocolate chips until evenly mixed throughout the thick batter.
Step 4: Transfer to pan
Pour the batter into a parchment-lined 8×8 baking pan and spread it evenly. Optional: sprinkle extra chocolate chips on top.
Step 5: Bake
Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay). Let them cool in the pan before slicing.
Step 6: Cool and slice
Let brownies cool completely in the pan, then lift them out with the parchment and slice into squares.
Leftovers and Storage
Store brownies in an airtight container at room temp for 2–3 days, or refrigerate up to a week. You can freeze them too — just wrap tightly and thaw before eating.
Why This Recipe Works (Quick Science)
The butternut squash puree adds moisture and natural sweetness while also replacing eggs. Coconut oil gives that melt-in-your-mouth texture, and cocoa powder adds a deep chocolate flavor without needing chocolate bars.
Common Mistakes
- Using watery squash puree — make sure it’s thick and well-roasted.
- Overbaking — they’ll dry out fast. Check at 30 minutes.
- Not letting them cool — they’ll fall apart if sliced too soon.
What to Serve With
- A scoop of vegan vanilla ice cream
- A drizzle of peanut butter or tahini
- Fresh berries on the side
- Coffee or chai for a cozy treat
FAQ
Can I use canned squash or pumpkin?
Yes! Just make sure it’s 100% puree and not pie filling.
Are these super sweet?
They’re sweet but balanced — more of a rich cocoa flavor than sugar-heavy.
Can I double the recipe?
Yes, bake it in a 9×13 pan and add 5–10 minutes to the bake time.
Is it okay to leave out the chocolate chips?
You can, but they add so much gooey texture and flavor — I’d recommend keeping them in.
Servings and Time
Makes: 9 thick brownies
Total Time: About 45 minutes
Prep: 10 min
Bake: 30–35 min
Macros (Per Brownie, estimated)
- Calories: 230
- Fat: 12g
- Carbs: 30g
- Sugar: 18g
- Protein: 2g
- Fiber: 3g