Save Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
I first made these brownies after a tough workout and was amazed at how satisfying and delicious they were without any guilt.
Ingredients
- Wet Ingredients: 1 1/4 cups pumpkin puree, 2/3 cup almond butter (or allergy-friendly substitute such as sunflower seed butter or pumpkin seed butter), 1 tsp pure vanilla extract
- Dry Ingredients: 1/3 cup unsweetened cocoa powder (regular or a mix of regular and Dutch process), 1/4 cup granulated sugar (or keto-friendly substitute for low carb), 3 tbsp chocolate protein powder (or additional cocoa powder if preferred), 1/4 tsp salt, 1/4 tsp pumpkin pie spice or ground cinnamon
Instructions
- Step 1:
- Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2:
- If using almond butter or another nut/seed butter, gently warm it in the microwave or on the stovetop until easily stirrable.
- Step 3:
- In a large mixing bowl, combine the pumpkin puree, warmed nut or seed butter, and vanilla extract. Mix until smooth.
- Step 4:
- Add the cocoa powder, sugar, chocolate protein powder (or additional cocoa), salt, and pumpkin pie spice or cinnamon. Stir thoroughly until the batter is completely smooth and uniform.
- Step 5:
- Spread the batter evenly into the prepared pan.
- Step 6:
- Bake on the center rack for 20–25 minutes. For extra fudgy brownies, bake closer to 20 minutes. The brownies will appear underbaked when removed from the oven.
- Step 7:
- Allow the brownies to cool completely in the pan. Loosely cover with a paper towel and refrigerate overnight to firm up and enhance flavor and sweetness.
- Step 8:
- Cut into 9–12 squares. Frost as desired, or enjoy plain.
- Step 9:
- Store leftovers in the refrigerator for 2–3 days, or freeze for up to 1 month. Brownies can be enjoyed straight from the freezer.
Save These brownies quickly became a family favorite especially after my kids loved the rich chocolate flavor combined with the subtle pumpkin taste.
Notes
Feel free to add dark chocolate chips or chopped nuts for extra texture. For a lower-carb version, use a sugar substitute and omit or replace the protein powder if needed. Delicious topped with Greek yogurt or nut butter drizzle.
Required Tools
8-inch square baking pan, parchment paper, mixing bowls, spatula, measuring cups and spoons, knife for slicing
Allergen Information
Contains nuts (almond butter) unless a seed butter is substituted. Gluten-free and dairy-free as written. Protein powder may contain allergens (e.g., dairy, soy) check labels for specific ingredients. Always double-check ingredients if allergies are a concern.
Save Enjoy these brownies as a nutritious snack or a delicious post-workout treat that satisfies your sweet tooth without guilt.
Recipe FAQ
- → Can I make these brownies nut-free?
Yes, substitute almond butter with sunflower seed butter or pumpkin seed butter to keep them nut-free.
- → What type of protein powder works best?
Chocolate protein powder blends well, but you may replace it with extra cocoa powder if preferred.
- → How do I achieve fudgier brownies?
Bake closer to 20 minutes and chill overnight; this firms up the texture and enhances fudginess.
- → Can I use a sugar substitute?
Yes, keto-friendly sweeteners or granulated sugar alternatives work fine without affecting taste much.
- → How should leftovers be stored?
Keep brownies refrigerated for 2–3 days or freeze up to 1 month for best freshness.
- → Is it possible to add mix-ins?
Absolutely, dark chocolate chips or chopped nuts add great texture and flavor.