Fudgy Vegan Gluten-Free Brownies

Total Time 1 hour
Author Noelle Parton


  • Butternut squash, or other winter squash like pumpkin, pureed
  • Black beans, pureed (I soak, sprout, and then cook my own)
  • Flax or chia seed, ground
  • Coconut flour
  • Cocao powder
  • Date paste
  • Celtic sea salt
  • Optional add-ins: spices like cinnamon, chili powder for a smoky kick, vanilla extract, etc.


  1. Mix roughly equal parts puréed squash and beans together in a mixing bowl. A good starting point is about 1 cup total. This is what gives all that incredible moisture to these!
  2. Start with about 1/4 the amount of purée used, adjusting to your sweetness.
  3. Add one to two heaping spoonfuls of ground flax or chia seeds. This is what will bind all the other ingredients together. You can add more than one to two if desired.
  4. Begin adding cocao powder, starting with about 1/4 the amount of purée used, adding to the richness of chocolate flavor that you like. Mix in a pinch of salt and any spices that you would like, if any.

  5. Taste. Once you have the sweetness and chocolate level where you want, start adding the coconut flour at about 1/4 cup size at a time. Continue adding flour until much of the moisture has been absorbed and the batter is to a consistency where it can hold its shape, but still easily spreadable.
  6. Scoop the batter into your choice size of a non-stick pan. Obviously, the bigger the pan, the thinner the brownie, and the smaller the pan, the thicker the brownie. Choose whatever you love!
  7. Cover with tin foil and bake on about 375 for roughly 45 minutes (less if using a convection oven) until done to the moistness you like.
  8. Let cool slightly before cutting into desired square sizes, and top with whatever you like.

Recipe Notes

You can use all black bean purée or all squash purée rather than both if desired.