# What you'll need:
→ Wet Ingredients
01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter or allergy-friendly substitute (sunflower or pumpkin seed butter)
03 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
04 - 1/3 cup unsweetened cocoa powder (regular or mix with Dutch process)
05 - 1/4 cup granulated sugar or keto-friendly substitute
06 - 3 tablespoons chocolate protein powder or additional cocoa powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon pumpkin pie spice or ground cinnamon
# Method:
01 - Preheat oven to 325°F and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Gently warm almond butter or chosen nut/seed butter until easily stirrable, either in the microwave or on the stovetop.
03 - In a large bowl, mix pumpkin puree, warmed nut or seed butter, and vanilla extract until smooth.
04 - Add cocoa powder, sugar, protein powder (or extra cocoa), salt, and pumpkin pie spice or cinnamon to the wet mixture and stir thoroughly until uniform.
05 - Evenly spread the batter into the prepared baking pan.
06 - Bake in the center of the oven for 20 to 25 minutes, aiming for 20 minutes for fudgier texture. Brownies should appear slightly underbaked upon removal.
07 - Allow to cool completely in the pan, loosely cover with a paper towel, then refrigerate overnight to firm up and enhance flavor and sweetness.
08 - Cut into 9 to 12 squares. Optionally frost or serve plain.
09 - Store leftovers refrigerated for 2 to 3 days or freeze up to 1 month. Brownies can be enjoyed straight from freezer.
