Preheat oven to 350°F.

Cut an acorn squash in half. Save one half for another use, and roast the second half in the preheated oven for 30 minutes.

While the squash roasts, use an electric beater or stand mixer to mix the eggs till well blended.

Add the brown sugar and roasted acorn squash and beat until well incorporated.

Using a spatula, fold in the cocoa powder, instant coffee and dark chocolate chips.

Spoon into a parchment lined baking tray and bake for 25 minutes.

Allow to cool, then cut into nine squares.

Enjoy!