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.
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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 My family loves these brownies as an after-school treat especially after soccer practice.
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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. 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.
