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.
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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 gathering around these brownies after dinner as a healthy sweet treat that everyone enjoys.
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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). Always double-check ingredients if allergies are a concern.
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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.
