Fat Loss Fiber Butternut Squash Brownie by Madelainerascan

Ingredients

• 1 small butternut squash (about 2 cups roasted flesh)
• 3 large egg whites
• 3 tbsp unsweetened cocoa powder
• 1/3 cup powdered monk fruit sweetener blend
• 1/2 cup rolled oats (blended into oat flour)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking powder
• 1/3 cup dairy-free chocolate chips

Instructions

1. Preheat oven to 400°F. Slice butternut squash in half, place face down on a baking sheet, and roast for 35 minutes until tender. Let cool, then peel off the skin.
2. Refrigerate the roasted squash until cold. Pat or drain any excess water from the squash flesh before using.
3. Blend rolled oats in a blender until a fine oat flour forms, then set aside.
4. Add the roasted squash, egg whites, cocoa powder, powdered sweetener, oat flour, vanilla, salt, and baking powder to the blender. Blend until completely smooth.
5. Pour batter into a bowl and stir in chocolate chips by hand.
6. Pour batter into a greased loaf pan and bake at 400°F for 35 minutes, until the edges are set and the center is just slightly jiggly.
7. Remove from oven and let sit for at least 5–10 minutes before slicing. Serve warm or refrigerate and enjoy cold.