Save Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
I love making these brownies because they satisfy my sweet tooth while keeping me fueled after exercise.
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 gathering around these brownies after dinner as a healthy sweet treat that everyone enjoys.
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). Always double-check ingredients if allergies are a concern.
Save These brownies are a perfect blend of health and indulgence that you can enjoy anytime.
Recipe Guide
- → What makes these brownies fudgy?
Using pumpkin puree and almond butter adds moisture and richness, while careful baking ensures a soft, dense texture.
- → Can I substitute the almond butter?
Yes, sunflower seed or pumpkin seed butter work well for nut-free alternatives and maintain creamy consistency.
- → How does protein powder affect the brownies?
Chocolate protein powder adds subtle chocolate notes and boosts protein content without compromising texture.
- → Is chilling the brownies necessary?
Refrigerating overnight enhances firmness and deepens the flavors, though they can be enjoyed immediately after cooling.
- → Can I customize sweetness or texture?
Yes, swapping sugar for keto-friendly sweeteners or adding chocolate chips or nuts can tailor taste and texture.