Sugar-free Butternut Squash Chocolate Brownie Recipe

Recipe:

• Fair Trade cocoa powder - 1/2 cup

• butter - 1/4 cup

• peanut butter - 14 cup

• eggs - 3

• butternut squash puree - 1 cup

• salt - 1/4 teaspoon

• coconut flour - 1/4 cup

• oat flour - 1/2 cup

• baking soda - 1/4 tsp

• baking powder - 1/4 tsp

• dried prunes  - 6-8

• banana - 1/2

• coconut oil - 1 tsp

• frozen blueberries - 3/4 cup

Cut butternut squash in half and scoop out seeds. Bake at 375F for 1-2 hours (depends on the size of the squash) until soft when poked with a fork. Scoop out squash and let cool.Put squash, prunes, banana, and peanut butter in a food processor until blended. Melt butter and add to food processor along with eggs. Blend. Add all dry ingredients and blend until combined.Grease square 8"x8" baking dish with coconut oil. Pour in batter. Pour blueberries on top and gently fold them into the top of the batter.Bake for 45 mins at 350F. Baking time may vary depending on oven and batter moisture. Check at 30 mins and test with fork. When fork comes out clean, brownies are done. Let cool 10 mins.