@anastasiascookhouse: “You’d Never Guess They’re Sugar-Free” - Butternut Squash Pecan Brownies 🛒 Ingredients: For Butternut Squash Purée:  • 1½ cups (200 g) cubed butternut squash  • 1 tsp (5 ml) olive oil 🫒  • Salt, to taste 🧂  • 4 tbsp (60 ml) water — or as needed for smooth purée 💧 For Brownies (8×8 in pan — 9 squares):  • ¾ cup (180 g) butternut squash purée  • ⅓ cup (80 g) almond butter (or preferred nut butter)  • 3 tbsp (60 g) honey 🍯  • ¼ cup (30 g) unsweetened cacao powder  • ¼ cup (25 g) finely chopped pecans  • ¼ cup (25 g) halved pecans — for top  • Optional: handful of dark chocolate chips For Topping:  • 2½–3 tbsp (40–45 g) whipped honey, drizzled on top 🍯 (please check my video for the whipped honey recipe) 👩‍🍳 Instructions: 1️⃣ Make the purée: preheat oven to 400°F (200°C). Toss 1½ cups (200 g) butternut squash with 1 tsp (5 ml) olive oil and a pinch of salt. Roast 25–30 minutes until very soft. Blend with 4 tbsp (60 ml) water until smooth. 2️⃣ Preheat oven for brownies to 350°F (180°C). Line an 8×8 in pan with parchment paper. 3️⃣ In a bowl, whisk together ¾ cup (180 g) butternut squash purée, ⅓ cup (80 g) almond butter, and 3 tbsp (60 g) honey until smooth. 4️⃣ Add ¼ cup (30 g) cacao powder and mix again until thick and creamy. Fold in ¼ cup (25 g) chopped pecans. 5️⃣ Spread batter into the pan, smooth the top, and add ¼ cup (25 g) halved pecans (and chocolate chips if using). 6️⃣ Bake 25-30 minutes, until the edges are set and the center is still slightly soft. 7️⃣ Cool completely, then drizzle 2½–3 tbsp (40–45 g) whipped honey over the top. Slice into 9 fudgy squares. 🌟 Nutrition (Per 1 Brownie / 1 of 9) ~185 kcal | ~4.3 g Protein | ~16.8 g Carbs | ~11.7 g Fat 🧊 Storage Tips  • Store in an airtight container in the fridge for up to 5 days.  • Freeze up to 2 months.  • They taste extra fudgy the next day when chilled.   #HealthyBrownies #SugarFreeDessert #ButternutSquashBrownies #FallBaking #CleanDessert

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Tuesday 11 November 2025 16:36:08 GMT