Easy Squash Brownies

Easy Squash Brownies

Bloggers Adam and Joanne Gallagher from Inspired Taste add some veggies to dessert with moist and fudgy squash brownies.

Prep Time



Total Time






acorn squash
box Betty Crocker® Original Supreme Premium brownie mix
cup vegetable oil
Powdered sugar, if desired
  1. Heat oven to 350°F. Cut squash in half crosswise; remove seeds. Place cut side up in baking dish. Add 1 inch of water to dish. Cover with foil.
  2. Bake 1 hour or until tender. Cool completely, about 45 minutes. Use spoon to scoop our squash flesh from shell into medium bowl; discard shell.
  3. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray or grease with shortening.
  4. Add brownie mix, pouch of chocolate syrup, oil and egg to squash in bowl; stir together until well blended. Spread in pan.
  5. Bake 8-inch pan 38 to 40 minutes (9-inch pan 34 to 37 minutes) or until toothpick inserted 2 inches from sides of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
  6. For brownies, cut into 8 rows by 5 rows. Just before serving, sprinkle with powdered sugar.
Makes 40 mini brownies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Replace the acorn squash with half of a butternut squash.
Add some chopped walnuts or miniature semisweet chocolate chips to the brownie batter.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.