Save Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
This recipe quickly became my go-to post-workout snack thanks to its delicious flavor and easy preparation.
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 or 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 My family loves gathering around with these brownies after workouts; they quickly become a favorite treat.
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.
Save These pumpkin workout brownies deliver on taste and nutrition making them the perfect healthy treat.
Kitchen Questions
- → Can I use other nut butters for this?
Yes, you can substitute almond butter with sunflower seed or pumpkin seed butter for a nut-free alternative.
- → How does chilling affect the texture?
Refrigerating overnight firms the bars and intensifies their sweetness for a fudgier bite.
- → What protein powders work best here?
Use chocolate or unflavored protein powders to complement the cocoa taste and maintain texture.
- → Is it possible to make these lower carb?
Swap granulated sugar for keto-friendly sweeteners and omit protein powder if desired for reduced carbs.
- → How should leftovers be stored?
Store bars in the refrigerator for up to 3 days or freeze for up to a month for freshness.