Healthy Peanut Butter Swirl Brownies
Servings 16
Ingredients
Brownies
- 1 cup oat flour GF certified if needed.
- 1 cup medjool dates pitted and soaked in hot water for 10 mins.
- ¾ cup butternut squash puree. You can also use sweet potato or pumpkin puree.
- ¾ cup cocoa powder
- ¾ cup unsweetened plain almond milk
- ¾ teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup chocolate chips optional
Peanut Butter Swirl
- ⅓ cup natural peanut butter
- 2-3 tablespoon maple syrup
- 1-2 tablespoon unsweetened plain almond milk
Instructions
- BUTTERNUT SQUASH PUREE: Preheat oven to 400 degrees. Place a small butternut squash on baking sheet. Bake for about 30 minutes until tender. Allow to cool, cut in half lengthwise and remove seeds with a spoon. Scoop flesh into food processor and blend until smooth and pureed.
- BROWNIES: Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper or lightly oil the dish.
- In the bowl of food processor combine butternut squash, dates, and almond milk until dates have broken down and mixture is smooth.
- Add remaining brownie ingredients and blend until well combined. The batter will be slightly thicker than traditional brownie batter. Scoop batter into baking dish and spread evenly with a spatula.
- PEANUT BUTTER SWIRL: Combine peanut butter and maple syrup in a small bowl adding milk 1 tablespoon at a time to thin just enough to slide off the spoon.
- Drop small spoonfuls of peanut butter on top of brownie batter and use a knife to gently swirl through batter.
- Bake for 25- 35 minutes or until toothpick inserted is nearly clean. I baked mine for 30 minutes.
- Store leftovers in the refrigerator. Brownies will firm up more in the fridge.