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Pumpkin Workout Brownies

These healthy pumpkin brownies are rich, fudgy, and secretly high in protein.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 25 minutes
Yield 9 - 12 brownies

Ingredients

  • 1 1/4 cup pumpkin puree
  • 2/3 cup almond butter or allergy-friendly sub
  • 1/3 cup cocoa powder
  • 1/4 cup sugar (for low carb, try these Keto Brownies)
  • 3 tbsp chocolate protein powder or additional cocoa powder
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp pumpkin pie spice or cinnamon

Instructions

  • Note: Sunbutter or pumpkin seed butter can be used for allergy-friendly brownies. You can use regular unsweetened cocoa or a combination of regular and dutch.
    Preheat oven to 325 F. Line an 8-inch pan with parchment. Gently warm almond butter until it is easily stir-able. Combine all ingredients in a bowl, stir until completely smooth, and spread into the prepared pan (see video). Bake on the center rack 20-25 minutes (20 for extra fudgy brownies) – they will be undercooked when you take them out. Let cool, then loosely cover with a paper towel and refrigerate overnight, during which time they firm up without losing their fudginess. They’re also much sweeter the next day! Frost as desired. Refrigerate leftovers 2-3 days or cut and freeze up to a month. You can eat them straight from the freezer if you wish! As I mention in the original version, these brownies are more of a healthy snack than something you’d make for a bake sale or party. If you enjoy desserts that do taste a bit healthier than their traditional counterparts, hopefully you will love these too!
    View Nutrition Facts

Notes

Also be sure to try this Protein Ice Cream.