Preheat oven to 350°F. and line brownie baking pan with parchment paper.
In a microwave safe bowl, combine chocolate chips and coconut oil and chocolate chips. Melt the mixture on low in the microwave and stir frequently.
In a mixing bowl, combine butternut squash puree (or other squash puree), vanilla and honey. Stir the mixture until well blended.
Add the melted chocolate and oil mixture to the bowl and mix well. Let the mixture cool completely.
Add in the egg, dark cocoa powder, whole wheat flour, baking soda and salt. Stir well.
Pour the batter into baking pan and spread evenly. Top with a layer of chocolate chips unless using frosting.
Bake for 20 minutes.
Let the brownies cool down completely before slicing them. These brownies are better enjoyed chilled right out of the fridge.
