Squash Brownies

Posted on Oct 01 2015 in
Print Recipe


  • ½ cup canola oil
  • 1½ cups sugar
  • 2 t. vanilla
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 1½ t. salt
  • 2 cups shredded squash


Mix oil, sugar and vanilla. Add dry ingredients all at once. Mix. (Mixture will be dry.) Add squash and stir. (The more you stir, the moister it gets.) Bake in a non-stick or sprayed 9 x 13-inch pan at 350 F for 30 to 35 minutes.

Cook’s note: “I cook mine for the full 35 minutes as these are moist.”

Editor’s note: We tried the recipe with mashed butternut squash, which yielded a fudgier brownie.

Renae Huston, Shirley, Ind.