It’s been a couple days, but I’m back and I am putting another squash to use! I decided to bake my prettiest pumpkin first; the Musquee de Provence. I cut the pumpkin into eighths, removing the seeds and saving them for later, and brushed each slice with olive oil and a little salt. I baked them on a lined cookie sheet for about an hour at 400°, and pureed in the blender once cooled. I stored the puree in quart-sized ziploc bags in the freezer, and knew I wouldn’t have it frozen for long! Making pumpkin puree when you have extra time is the way to go, because it freezes well and you can keep it for a rainy day…or for when you really need some brownies.
I love the idea of pumpkin in brownies because it adds great texture, makes them a littttle bit healthier, and keeps them super moist. You don’t even really taste the pumpkin in these, so it’s a sneaky way to convert all the pumpkin haters. These turned out wonderfully fudgy, and kept well in the refrigerator for a few days, when I decided it was finally time to bring the rest into work and share them before I finished the batch by myself.
These brownies do not contain any kind of flour, and are nut-free unless you decide to throw some walnuts or pecans in! They can be made perfectly dairy-free if you use dairy-free chocolate chips, however I used my go-to Trader Joe’s chocolate chunks both in the brownies, and on top. They are amazingly decadent and you don’t have to feel guilty because you’re getting all those squash-related benefits I spelled out in my Cooking with Squash post!
Makes about 12 brownies
1 egg + 1 egg yolk
1 C pumpkin puree
1/2 C pure maple syrup
1/4 C honey
1/4 C melted coconut oil
2 t vanilla extract
1 C cocoa powder
1 t baking soda
1/3 C chocolate chips + 1/2 C additional for serving
Preheat oven to 350° and line 8×8 glass pan with parchment paper.
In a medium mixing bowl, beat egg and egg yolk, adding pumpkin puree, maple syrup, honey, coconut oil, and vanilla. Mix until smooth. Add cocoa powder, baking soda, and salt and mix until combined. Last, add 1/3 C chocolate chips and combine. Pour into prepared pan and bake for about 30 minutes, until set in middle.
While brownies are still hot, pour remaining 1/2 C of chocolate chips on top and let melt. Carefully spread with butter knife until all surface area is covered with melty chocolate perfection. Can be topped with nuts, sea salt, enjoyed in brownie sundae form…the possibilities are endless. Enjoy!