So I created this recipe a long time ago. As in three years ago. Seriously. I really wish I had shared it sooner because these brownies truly are amazing. That said, I think you’ll agree they are worth the wait.
These unbelievably healthy fudge brownies are not only:
..but also, somehow
*recipe contains no added oil.
**contains no added sugar (recipe has 1g sugar per serving b/c of naturally occurring sugars).
What gives these rich, chocolatey brownies their dense, moist, chewy texture? It’s not coconut oil, nor a traditional egg replacer, but. . . wait for it. . .butternut squash.
Butternut squash is truly a superfood. It might not seem that way because superfood status doesn’t typically coincide with budget-friendliness, yet squash is totally affordable. A potent source of Vitamins A and C, butternut squash is also an excellent source of Omega 3’s. Per ounce, butternut squash contains 1/3 the amount of ALA (alpha-linolenic acid) that walnuts do, but squash is also considerably lower in calories.
My first time making these, I used dark chocolate vegan chips sweetened with cane juice. The next time, I used homemade stevia-sweetened chocolate chunks (see recipe here). Then I discovered Lily’s stevia-sweetened dark chocolate chips–which are amazing by the way (and give the brownies a real “classic” quality since they are shaped like standard chocolate chips). Using stevia chocolate chunks or chips reduces the sugar content in this recipe by nearly 5 grams per brownie. Score!
I think you’ll love these 80 Calorie Paleo Fudge Brownies just as much as I do.
For another paleo dessert recipe featuring stevia-sweetened chocolate, try my Fauxtmeal Cookies with Stevia-Sweetened Dark Chocolate. I recommend making them either as is (with the DIY stevia-sweetened dark chocolate chunks) or with Lily’s stevia-sweetened dark chocolate chips.
If you give these 80-Calorie Paleo Fudge Brownies a try, don’t forget to snap a photo and share it here or on Instagram with #paleoveganista. I look forward to reading your comments and reviews–and don’t hesitate to ask questions re: the recipe, if something needs clarification.
May you revel in the extraordinary phenomenon that is calorie-free chemical-free plant-sourced sweetener! A word to the wise: never confuse stevia with SPLENDA®. It happens so often that I can only imagine how many people are out there thinking that stevia causes rat cancer (no, that’s SPLENDA®. Cringe). But that’s material for a different post.
- 1 large butternut squash roasted and mashed, about 1-1/2 cups
- 2 Tbsp flaxseed meal
- 5 Tbsp water
- ⅓ cup coconut oil, melted and cooled
- ⅓ cup stevia baking crystals
- 2 teaspoons pure vanilla extract
- 5 tablespoons raw cacao powder or unsweetened cocoa powder
- ¼ cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ⅔ cup stevia-sweetened baking chips
- Preheat the oven to 400°F. Place whole squash on a baking sheet and roast until the skin is papery and proves to be tender via fork/toothpick test, about 1 hour. Set aside until cool enough to handle and peel away the skin, discarding the seeds or saving them for later use*.
- In a small bowl or cup, whisk together the flaxseed meal and water. Set aside.
- Use a food processor or blender to pulse together the coconut flour, salt, baking soda, and raw cacao/unsweetened cocoa powder.
- Add the flax eggs and melted coconut oil. Process/blend until thoroughly combined. Make sure it is completely processed and free of “pockets” of dry ingredients before proceeding to the next step.
- Add butternut squash and puree until smooth.
- Turn off food processor/blender and stir stevia-sweetened baking chips into the brownie batter.
- Place 1 paper baking cup in each of 18 regular-size muffin cups. Fill with batter until each cup is ¾ full.
- Transfer muffin tin to oven. Bake brownies for 20 minutes.
- These will not test clean when poked with a toothpick or fork. They will continue to firm up as they cool. You will need to remove them from oven when they appear somewhat raw—this is normal. Cool brownies for 10 minutes before removing from muffin tin.