Fudgy Butternut Squash Brownies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fudgy Butternut Squash Brownies

YOUR SOLIN GENERATED RECIPE

Fudgy Butternut Squash Brownies

Enjoy a nourishing twist on traditional brownies with a delightful blend of butternut squash puree, rich cocoa powder, and almond flour. Enhanced with eggs and a boost of whey protein isolate, these fudgy brownies deliver a balanced mix of indulgence and nutrition, making them a perfect meal option any time of day.

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NUTRITION

474kcal
Protein
37g
Fat
26g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Butternut Squash Puree (122g)

1/4 cup Almond Flour (28g)

1/4 cup Unsweetened Cocoa Powder (25g)

2 large Eggs

1/2 scoop Whey Protein Isolate (approx. 10g)

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking pan with parchment paper.

  • 2

    In a large bowl, whisk together the eggs and vanilla extract until well combined.

  • 3

    Add the butternut squash puree and mix thoroughly.

  • 4

    Sift in the almond flour and unsweetened cocoa powder to the mixture, stirring until just combined.

  • 5

    Gently fold in the whey protein isolate until the batter is smooth and fudgy.

  • 6

    Pour the batter into the prepared baking pan, spreading it evenly.

  • 7

    Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

  • 8

    Allow the brownies to cool in the pan for at least 10 minutes before slicing and serving.

Fudgy Butternut Squash Brownies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fudgy Butternut Squash Brownies

YOUR SOLIN GENERATED RECIPE

Fudgy Butternut Squash Brownies

Enjoy a nourishing twist on traditional brownies with a delightful blend of butternut squash puree, rich cocoa powder, and almond flour. Enhanced with eggs and a boost of whey protein isolate, these fudgy brownies deliver a balanced mix of indulgence and nutrition, making them a perfect meal option any time of day.

NUTRITION

474kcal
Protein
37g
Fat
26g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Butternut Squash Puree (122g)

1/4 cup Almond Flour (28g)

1/4 cup Unsweetened Cocoa Powder (25g)

2 large Eggs

1/2 scoop Whey Protein Isolate (approx. 10g)

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking pan with parchment paper.

  • 2

    In a large bowl, whisk together the eggs and vanilla extract until well combined.

  • 3

    Add the butternut squash puree and mix thoroughly.

  • 4

    Sift in the almond flour and unsweetened cocoa powder to the mixture, stirring until just combined.

  • 5

    Gently fold in the whey protein isolate until the batter is smooth and fudgy.

  • 6

    Pour the batter into the prepared baking pan, spreading it evenly.

  • 7

    Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

  • 8

    Allow the brownies to cool in the pan for at least 10 minutes before slicing and serving.