Save to Pinterest 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 when I need a nutritious but delicious pick-me-up after workouts.
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 to Pinterest My family loves sharing these brownies after a weekend hike, making post-activity snacks both healthy and satisfying.
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.
Nutritional Information
Calories: 107, Total Fat: 7 g, Carbohydrates: 9 g, Protein: 4 g per serving based on 12 brownies.
Save to Pinterest These pumpkin workout brownies combine flavor and nutrition effortlessly, making them an ideal snack anytime.
Recipe FAQs
- → What ingredients give these brownies their fudgy texture?
The combination of pumpkin puree and almond butter creates a moist and fudgy consistency, enhanced by cocoa and protein powder.
- → Can I substitute almond butter for a nut-free option?
Yes, sunflower seed or pumpkin seed butter work well as substitutes to keep the flavor and texture balanced.
- → How long should the brownies be chilled for best results?
Refrigerate the brownies overnight to firm up the texture and deepen the flavor and sweetness.
- → Can I use a sugar substitute in this preparation?
Absolutely, keto-friendly or other sugar alternatives can be used to lower the carbohydrate content without sacrificing taste.
- → What baking pan size is recommended?
Use an 8-inch square pan lined with parchment paper to ensure even baking and easy removal.
- → Are these brownies suitable for gluten-free and dairy-free diets?
Yes, they are naturally gluten-free and dairy-free when following the listed ingredients.