1/2 cup butternut squash puree
1 tablespoon ground flax meal
2 1/2 tablespoons water
3 tablespoons almond milk
Preheat oven to 325 degrees. Spray an 8 x 8 baking dish with nonstick cooking spray, set aside. In a small bowl, mix the flax meal and water together and set aside to thicken, about 5 minutes.
Once thickened, combine the flax mixture, pureed squash and almond milk in a medium sized bowl and whisk together until well-blended.
Add the brownie mix and blend together until combined. Pour batter into prepared pan and spread evenly.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Cut into squares once cooled.