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.
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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
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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.
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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.
