Recipe: Butternut Squash Fudge Brownie

Preparation Time: Just 5 minutes!

Cooking Time: approximately 40 minutes

Serves: 4 to 8 people depending on portion size (1/4 or 1/8)



  • Coconut oil spray
  • 500g of either pumpkin, butternut squash or sweet potatoes or banana puree ( macronutrients and calories will differ accordingly – for pumpkin, butternut squash and sweet potatoes pre roast in the oven for 30-40mins plain with no oils etc then allow too cool and blend into a puree)
  • 50g cocoa powder (I use Bioglan organic cocoa)
  • 25 nut butter (I use Meridian almond or cocoa and hazelnut)


  • 50g Muscle Mousse (I used chocolate)
  • 50g chopped mixed nuts

Nutritional Information:

1 portion (1/4 of the cake made with pumpkin and without the cherries) provides:

  • Calories: 250 calories
  • Protein: 17.3g
  • Carbs: 17.4g
  • Fats: 12.3g
  1. Preheat the oven to 180 degrees and coat a small baking tin with coconut cooking spray
  2. Add all your ingredients into a blender (I use a NutriBullet) and blend fully
  3. And into the baking tin and bake for for 15 minutes, until it looks golden brown then let it cool down fully for approx. 30mins
  4. Mix 50g muscle mousse as per the directions or any other topping / icing of your choice and spread over the cake then leave in the fridge to set for another 30minutes then serve with your choice of sides (I think cherries go very well)
To add more flavour you can add in banana, sugar, flavour drops (I recommend chocolate from or anything else you wish though the macronutrients will then vary accordingly.

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