Honeynut Squash Brownies (Refined Sugar Free, Einkorn Flour)
These Honey Nut Squash Brownies are an easy, naturally sweetened treat that’s moist, chocolatey, and refined sugar-free. Made with wholesome ingredients like roasted squash and cacao powder, they’re perfect for a healthier dessert or snack.
This recipe turns roasted honey nut squash into a surprisingly delicious brownie that’s moist, rich, and just lightly sweetened with maple syrup or honey.
The cacao powder and chocolate chips bring the chocolate flavor without any refined sugar, while einkorn flour keeps the texture tender but sturdy. Melted ghee adds moisture and richness without any heaviness.
Watch Me Make Honeynut Brownies
It’s a simple, one-bowl recipe with good ingredients that come together fast for an easy, wholesome treat. You won’t miss the refined sugar at all, and the natural sweetness from the squash keeps it super soft and moist. Plus you get some sneaky extra nutrients in there, because who wouldn’t want another excuse to eat more brownies?
Why You’ll Love It
Naturally sweetened — no refined sugar needed
Moist and chocolatey with rich cacao and melty chips
Made with nourishing honey nut squash for moisture and fiber
Simple ingredients you probably have on hand
Perfect for a quick snack or healthier dessert
What You’ll Need
Honey Nut Squash: Roasted and pureed for natural sweetness and moisture
Eggs: Structure and binding
Ghee: Adds richness and keeps it moist
Maple Syrup or Honey: Just make sure it’s a liquid sweetener — use what you prefer
Cacao Powder: Provides deep chocolate flavor without extra sugar
Einkorn Flour: Whole grain, easy-to-digest flour (can swap with almond or oat flour)
Vanilla Extract: Adds warmth and flavor
Baking Soda: Helps brownies rise slightly
Salt: Balances flavors and enhances chocolate
Chocolate Chips: Melty pockets of chocolate throughout
How To Make
Roast the honey nut squash until tender and cool completely.
Blend the cooled squash in a food processor until smooth.
In a bowl, combine the pureed squash, eggs, melted ghee, maple syrup (or honey), cacao powder, einkorn flour, vanilla extract, baking soda, and a pinch of salt. Stir until smooth.
Fold in the chocolate chips gently.
Line a loaf pan with parchment paper and pour the batter in. Smooth the top.
Sprinkle extra chocolate chips on top.
Bake at 350°F (175°C) for 20 minutes or until edges are set and a toothpick inserted comes out mostly clean.
Let cool slightly, sprinkle with flaky salt, slice, and enjoy
Recommended Tools
Roasting pan or baking sheet (for squash) - I love Caraway for a nontoxic option (Code: SARI)
Food processor or blender (for pureeing squash)
Loaf pan (8x4 inch or similar) - I love Caraway for a nontoxic option (Code: SARI)
FAQ & Expert Tips
Do they taste like squash?
Not at all. The honeynut blends right into the chocolate, adding sweetness and texture without any veggie flavor.
Can I substitute the honeynut squash?
Yes. Butternut squash works well if you can’t find honeynut .
Are these gluten-free?
No, Einkorn flour is easier to digest for a lot of people who have gluten sensitivities but it is not gluten free. If you need to you can easily use a gluten-free 1:1 flour blend.
Can I make them vegan?
Yes. Swap eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use dairy-free chocolate, and sub the ghee for coconut oil or vegan butter.
How sweet are they?
They’re lightly sweet and rich, but you can make them sweeter by adding more maple syrup or a few tablespoons of coconut sugar.
How should I store them?
Keep in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
Roast your honeynut squash well:
A longer roast brings out more natural sweetness out of the squash.
Puree until completely smooth:
Any lumps can affect texture, so blend the squash fully before adding to the batter.
Don’t overbake:
These brownies continue to cook as they cool, so take them out when the center still looks slightly underdone for a fudgy texture, or leave them in a bit longer if you want them to be cakier.
Chill before slicing:
Letting them cool completely or even refrigerating before cutting gives cleaner edges.
Add mix-ins if you like:
Chopped nuts, extra chocolate chunks, and a sprinkle of flaky sea salt on top.
Honeynut Squash Brownies
These Honey Nut Squash Brownies are moist, chocolatey, and naturally sweetened with roasted squash and maple syrup. Gut-friendly and refined sugar-free, they’re a simple, wholesome dessert or snack.
Ingredients
Instructions
Notes
-Swap einkorn for gluten free or oat flour if desired.
- Use maple syrup or honey based on preference.
- Store brownies covered in the fridge up to 5 days.
Like This Recipe?
💡 More gut friendly recipes you’ll love: [Banana Chocolate Chip Baked Oats] / [Raspberry Mocha Mousse Cake] / [Chocolate Chip Hotcake]