Pumpkin Workout Brownies Snack (Print View)

Rich, fudgy brownies combining pumpkin puree and protein powder for a wholesome, tasty treat.

# Components:

→ Wet Ingredients

01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter or allergy-friendly substitute such as sunflower seed butter or pumpkin seed butter
03 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

04 - 1/3 cup unsweetened cocoa powder (regular or mix of regular and Dutch process)
05 - 1/4 cup granulated sugar or keto-friendly substitute for low carb
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

# Directions:

01 - Preheat the oven to 325°F. 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, using microwave or stovetop.
03 - In a large bowl, mix pumpkin puree, warmed butter, and vanilla extract until smooth.
04 - Add cocoa powder, sugar, protein powder (or extra cocoa), salt, and spice to the wet mixture. Stir thoroughly until batter is smooth and uniform.
05 - Evenly spread batter in the prepared pan. Bake on the center rack for 20 to 25 minutes. For fudgier texture, bake closer to 20 minutes.
06 - Allow brownies to cool completely in the pan. Cover loosely with a paper towel and refrigerate overnight to firm up and enhance flavor.
07 - Cut into 9 to 12 squares. Optionally frost or serve plain. Store leftovers refrigerated for 2 to 3 days or freeze for up to 1 month.

# Expert Advice:

01 -
  • Gluten-Free and Dairy-Free
  • High in Protein for Post-Workout Recovery
02 -
  • For a nut-free version, use sunflower seed butter or pumpkin seed butter
  • Brownies are sweeter and fudgier after chilling overnight
03 -
  • Warm the nut butter gently to make mixing easier
  • Refrigerate brownies overnight for best flavor and texture
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