Save to Pinterest Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
I discovered these brownies are perfect for satisfying sweet cravings while sticking to a healthy diet.
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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
- Preheat Oven:
- 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.
- Warm Nut Butter:
- If using almond butter or another nut or seed butter, gently warm it in the microwave or on the stovetop until easily stirrable.
- Combine Wet Ingredients:
- In a large mixing bowl, combine the pumpkin puree, warmed nut or seed butter, and vanilla extract. Mix until smooth.
- Add Dry Ingredients:
- 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.
- Spread Batter:
- Spread the batter evenly into the prepared pan.
- Bake:
- 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.
- Cool and Refrigerate:
- 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.
- Cut:
- Cut into 9 12 squares. Frost as desired, or enjoy plain.
- Store:
- 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 These brownies quickly became a favorite at family gatherings, especially for the kids after soccer practice.
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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 (eg dairy, soy) check labels for specific ingredients.
Save to Pinterest 
These brownies balance indulgence with nutrition for a perfect snack anytime.
Recipe FAQs
- → Can I substitute almond butter for a nut-free option?
Yes, sunflower seed butter or pumpkin seed butter work well to keep the texture creamy and nut-free.
- → How long should these brownies be baked?
Bake for 20–25 minutes at 325°F. For fudgier texture, aim closer to 20 minutes.
- → What enhances the flavor after baking?
Chilling the brownies overnight firms them up and deepens the sweetness and flavor.
- → Can I add chocolate chips or nuts?
Absolutely, dark chocolate chips or chopped nuts add texture and extra richness.
- → Are there dairy or gluten ingredients used?
No dairy or gluten ingredients are included, making these suitable for dairy-free and gluten-free diets.
- → How should leftovers be stored?
Store leftovers covered in the refrigerator for 2–3 days or freeze for up to one month.
