Pin It Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
This recipe has quickly become my go-to after workouts for a delicious yet nutritious treat.
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.
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This recipe has become a family favorite since my kids love the rich taste and I appreciate the healthy ingredients.
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.
Nutritional Information
Calories: 107. Total Fat: 7 g. Carbohydrates: 9 g. Protein: 4 g per serving based on 12 brownies.
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Enjoy these brownies as a perfect post-workout snack or a wholesome dessert treat.
Recipe Questions & Answers
- → Can I use a nut-free butter alternative?
Yes, sunflower seed or pumpkin seed butter can be used as substitutes to keep the brownies nut-free without sacrificing creaminess.
- → How do I achieve the fudgiest texture?
Bake closer to 20 minutes and chill the brownies overnight to firm up and enhance their moist, fudgy consistency.
- → Are these brownies suitable for a gluten-free diet?
Yes, the ingredients are naturally gluten-free, ensuring the finished product is safe for gluten-sensitive diets.
- → Can I omit the protein powder?
You can replace the protein powder with additional cocoa powder for similar texture, though protein content will be reduced.
- → What adds the pumpkin flavor and warmth?
Pumpkin puree combined with a pinch of pumpkin pie spice or ground cinnamon gives a subtle, cozy flavor profile.
- → How should leftovers be stored?
Store brownies covered in the refrigerator for 2-3 days or freeze up to one month for longer freshness.