Save 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 for a tasty yet nutritious treat 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 These brownies have become a favorite treat to share with my family after weekend hikes.
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.
Nutritional Information
Per serving (based on 12 brownies): Calories 107, Total Fat 7 g, Carbohydrates 9 g, Protein 4 g
Save These pumpkin workout brownies are the perfect blend of healthy and indulgent to keep you energized.
Recipe FAQs
- → Can I use a substitute for almond butter?
Yes, sunflower seed butter or pumpkin seed butter work well as allergy-friendly alternatives without compromising the texture.
- → How do I achieve extra fudgy brownies?
Baking the brownies closer to 20 minutes and chilling overnight helps develop a fudgier texture and richer flavor.
- → Can I omit the protein powder?
Substituting additional cocoa powder for protein powder works fine, though the protein content will be reduced.
- → Is this suitable for gluten-free diets?
Yes, the ingredients used are gluten-free, making these brownies friendly to gluten-sensitive diets.
- → How should leftovers be stored?
Store brownies covered in the refrigerator for 2–3 days or freeze up to 1 month for longer freshness.