Preheat oven to 400 degrees F.
Boil or steam cubed butternut squash until soft (i.e. you can smash it with a fork).
If boiled, drain the water and remove the butternut squash from the pot.
Purée the cooked butternut squash in a blender or with a stick blender.
Add cacao powder & tapioca starch. Blend.
Add honey & blend.
Taste for sweetness. Add more honey or optional liquid stevia drops if desired to taste.
Optional: If using, fold in sea salt & chocolate chips (I highly recommend adding chocolate chips, because chocolate chips. Duh. Also, the sea salt makes it taste fabulous. So use that, too.)
Grease an 8×8 pan with grass-fed butter/olive oil/coconut oil, whatever you have.
Pour batter into the pan and spread out evenly. Batter will be similar to the texture of pudding.
Bake for 45 min-1 hour. The top will get dark fast (but doesn’t burn easily so no worries), but the inside needs time to set a little bit. They will not cook all the way through completely–the inside will still be mushy, and that’s perfect! There’s hardly any flour in this and the butternut squash is quite watery, so that’s why. Feel free to cook longer, but know that they will set up in the fridge beautifully at this bake.
Remove from the oven & let cool for 15 minutes.
Recommended: Refrigerate and enjoy cold!
The tapioca starch is used to make the edges nice & crispy. You can add more if you want your brownies more typical to the texture of normal brownies; you can also omit it & it will probably be fine, but do definitely refrigerate if that’s the case.
Feel free to go crazy with adding extra stuff–cold brew coffee, peppermint oil, nuts, whatever floats your brownie boat! Fly free!