Pin Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
I enjoy making these brownies as a quick and nourishing choice that my whole family loves.
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.
Pin These brownies have become a beloved treat in my family especially after cooling overnight.
Notes
Feel free to add dark chocolate chips or chopped nuts for extra texture. For a lower-carb version, use a sugar substitute and omit or replace the protein powder if needed. 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.
Pin Enjoy these brownies as a healthy snack or post-workout treat any time.
Recipe Q&A
- → Can I substitute almond butter for a nut-free option?
Yes, sunflower seed butter or pumpkin seed butter work well as nut-free alternatives, maintaining similar texture and flavor.
- → How can I make these brownies sweeter without sugar?
Use a low-carb sweetener or keto-friendly sugar substitute to adjust sweetness while keeping carbs low.
- → What causes the fudgy texture in these brownies?
The combination of pumpkin puree, almond butter, and careful baking time creates a moist and fudgy consistency.
- → Is it necessary to refrigerate the brownies overnight?
Chilling overnight helps firm up the brownies and enhances their flavor and sweetness, but they can be enjoyed sooner.
- → Can I add mix-ins like nuts or chocolate chips?
Absolutely. Adding dark chocolate chips or chopped nuts provides extra texture and flavor contrast.
- → Are these brownies suitable for gluten-free and dairy-free diets?
Yes, using gluten-free ingredients and dairy-free protein powder or cocoa keeps these brownies compatible with those diets.