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paleo brownies on a baking sheet

Paleo Delicata Squash Brownies

Sandi Gaertner
These paleo delicata squash brownies are super moist and chocolatey!
5 from 14 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 167 kcal


  • ½ cup pureed roasted delicata squash * see note
  • cup coconut oil melted
  • 2 large eggs
  • 3 tablespoons coconut flour * see note
  • ¼ cup tapioca starch * see note
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • ½ cup cocoa powder + 2 TBSP
  • cup maple syrup
  • ¼ cup chopped walnuts
  • ½ cup chocolate chips


  • Preheat the oven to 350º F.
  • Spray a 8x8 baking dish with coconut oil, or other nonstick oil.
  • In a large bowl, add dry ingredients and whisk to blend.
  • In a small bowl, add wet ingredients and squash puree.
  • Use a mixer to blend well. (This also helps break up the squash more.)
  • Add wet ingredients to the dry ingredients and mix well.
  • Pour into baking dish and bake for 20-25 minutes until done in the center.


  1. Note if you can't find delicata squash, you can substitute acorn or butternut squash.
  2. Coconut flour is unique in the amount of moisture it absorbs. You can't substitute the same amount of gluten free flour.
  3. Maple syrup is the main sweetener, but you can also use agave nectar.
  4. These brownies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 167kcalCarbohydrates: 17gProtein: 3gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 28mgSodium: 68mgPotassium: 114mgFiber: 2gSugar: 10gVitamin A: 123IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword coconut flour brownies, coconut flour brownies recipe, paleo brownies
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