1 cup steamed kabocha squash (about 1/2 a medium squash)
1 cup creamy almond butter
2 large eggs
3/4 cup maple syrup
2 tbsp coconut oil, softened
1 tsp vanilla
1/2 cup cacao powder
1 tsp baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips, plus more for the top
flakey sea salt
Preheat the oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the the squash, almond butter, eggs, maple syrup, melted coconut oil, and vanilla extract. Then add the cocoa powder, baking soda, and 1/4 teaspoon of salt.
Fold in the dark chocolate chips. Pour the brownie batter into the prepared baking pan and spread evenly. Top with more chocolate chips.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Sprinkle with flakey sea salt.
Once cooled, cut into squares and enjoy!