Healthy Peanut Butter Swirl Brownies
Brownies so fudgy, rich, and chocolatey you’d never guess they’re healthy too. These Healthy Peanut Butter Swirl Brownies are of course vegan, gluten free, oil free, naturally sweetened, and they have a secret good for you ingredient – butternut squash!
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.
