Save Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
This recipe quickly became my go-to when I want a sweet treat without compromising my nutrition goals.
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 My family loves these brownies as an after-school treat especially after soccer practice.
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. Always double-check ingredients if allergies are a concern.
Save Try these brownies chilled for the best texture and flavor every time.
Recipe FAQs
- → What type of nut butter works best?
Almond butter is ideal for creaminess and flavor, but sunflower or pumpkin seed butter are excellent allergy-friendly alternatives.
- → Can I make these brownies gluten-free?
Yes, the recipe is naturally gluten-free when using gluten-free cocoa and protein powders.
- → How does protein powder affect the texture?
Adding chocolate protein powder gives a denser, fudgier texture while boosting the nutrient profile.
- → Is overnight chilling necessary?
Chilling overnight enhances sweetness and creates a fudgier consistency but isn't mandatory.
- → Can I add extra mix-ins?
Yes, dark chocolate chips or chopped nuts can be folded in for added texture and flavor.
- → What is the best way to store leftovers?
Store brownies covered in the refrigerator for 2–3 days or freeze for up to one month to maintain freshness.