1 cup cooked butternut squash
1/2 cup coconut sugar
2 heaped tbsp Almond Butter
1/2 cup buckwheat flour
1 whole egg
4 tbsp raw cacao powder
Dash vanilla extract
Pinch ground cinnamon
1/2 tsp baking powder
Pinch pink Himalayan salt
Handful dark chocolate chips
2 tbsp smooth almond butter
3 tbsp raw cacao powder
Tbsp coconut oil
3 Tbsp maple syrup
Almond milk or water as needed
Preheat your oven to 180c and line a brownie tin with baking paper.
In a food processor, combine the squash, almond butter and sugar and blend these to cream together.
Crack in the egg and blend again.
Add in the remaining ingredients and blend the mixture one last time until everything is fully combined and you’re left with a smooth batter.
Stir through the chocolate chips and nuts, then pour this into your tin and smooth over the surface.
Pop these into the oven to bake for around 10 minutes, then allow to cool.
For the frosting, mix together the almond butter, coconut oil, cacao powder and gradually drizzle in the milk or water to create a smooth, spreadable consistency.
Once the brownies have cooked, spread over a generous layer of the frosting and slice into portions.