Save to Pinterest Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
These brownies quickly became my go-to healthy dessert after workouts and never disappoint.
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 to Pinterest My family loves gathering around after a workout and enjoying these brownies together.
Notes
Feel free to add dark chocolate chips or chopped nuts for extra texture. 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.
Save to Pinterest These brownies are a perfect blend of nutrition and indulgence ideal for any snack time.
Recipe FAQs
- → How does pumpkin puree affect the brownie texture?
Pumpkin puree adds moisture and a soft, tender crumb while contributing subtle natural sweetness and richness.
- → Can I use other nut or seed butters?
Yes, almond butter can be substituted with sunflower or pumpkin seed butter for nut-free versions without compromising texture.
- → What is the purpose of the protein powder?
The protein powder enriches the brownies with extra protein, improving nutritional value and adding depth to the chocolate flavor.
- → Why chill the brownies overnight?
Refrigerating overnight firms up the brownies, intensifies flavors, and enhances the fudgy texture for a better eating experience.
- → Are there options to reduce sugar content?
Yes, granulated sugar can be replaced with keto-friendly or alternative sweeteners to lower the carbs while maintaining sweetness.
- → What baking pan size is recommended?
An 8-inch square baking pan ensures even baking and the ideal thickness for these brownies.