Roast and mash butternut squash OR buy frozen butternut squash and thaw.
Preheat oven to 400 degrees Fahrenheit.
Grease 8" baking dish with coconut oil and dust with coconut flour (or line with parchment paper)
In large saucepan over low heat, melt unsweetened baking chocolate, coconut oil, and nut butter.
Stir gently until smooth and remove from heat.
Into chocolate mixture, add in butternut squash, sweetener, and vanilla extract.
Use hand mixer to mix. Be careful not to over mix.
Add eggs and mix until batter is smooth.
In a separate bowl, combine cacao powder, coconut flour, baking soda, and salt.
Add dry ingredients to wet ingredients in the saucepan.
Stir until just combined . Do not over mix.
Fold in the dark chocolate chips.
Pour brownie batter into prepared baking dish. Spread evenly with spatula. Sprinkle with mini chocolate chips if desired.
Bake for 45 minutes or until it cracks on the top and toothpick comes out clean.
Baking times vary by oven.
Allow to cool completely in the pan before cutting and serving. Enjoy!!