A recipe for brownies incorporating roasted butternut squash, almond butter, an egg, cacao powder, and coconut flour, topped with a chocolate ganache. The author emphasizes making these without precise measurements, focusing on texture and flavor.
First, blend roasted butternut squash, almond butter, an egg, cacao powder, coconut flour (enough to absorb liquid and make the mixture thick), and sea salt until combined. Pour the mixture into a brownie pan lined with parchment paper. Bake for 20 minutes at 350°F. After baking, let the brownies cool completely. While they cool, melt a bag of chocolate chips with coconut milk on the stove. Once the brownies are thoroughly cooled, pour the melted chocolate over them and let them harden in the fridge. It's really important to let them cool completely to prevent them from being mushy.
