Butternut Squash Cocoa Brownies with Flax Seeds and Almonds

1Prepare the Butternut Squash Puree (2 cups) Preheat the oven to 400°F (200°C). Cut the butternut squash (2 cups) in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast in the preheated oven for about 45-50 minutes, or until the squash is tender. Scoop out the flesh and puree it in a blender or food processor until smooth.

2Prepare the Batter In a mixing bowl, combine the butternut squash puree (2 cups), cocoa powder (½ cup), ground flax seeds (½ cup), and melted butter. Add the brown sugar (1 cup), eggs (2), and vanilla extract (1 teaspoon). Mix well. Gradually fold in the flour, baking powder (½ teaspoon), and salt (½ teaspoon) until just combined. Gently stir in the silvered almonds (½ cup).

3Bake the Brownies Preheat the oven to 350°F (175°C) and grease a baking dish. Pour the brownie batter into the prepared dish and spread it evenly. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool in the pan before slicing and serving.

4Enjoy the delicious Butternut Squash (2 cups) Cocoa Brownies sprinkled with additional flax seeds and almonds for extra texture and flavor!