Fudgy pumpkin brownies with cocoa and protein powder, offering a moist, spiced snack to enjoy anytime.
# Ingredient List:
→ 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 a 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 if preferred)
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon pumpkin pie spice or ground cinnamon
# Steps:
01 - Set the oven to 325°F and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Gently warm the almond butter or chosen nut/seed butter until it becomes easily stirrable.
03 - In a large bowl, mix pumpkin puree, warmed nut or seed butter, and vanilla extract until smooth.
04 - Incorporate cocoa powder, sugar, protein powder (or additional cocoa), salt, and pumpkin pie spice or cinnamon. Stir thoroughly until uniform.
05 - Spread the batter evenly within the prepared baking pan.
06 - Bake on the center rack for 20 to 25 minutes; closer to 20 minutes for a fudgier texture. The brownies will appear slightly underbaked upon removal.
07 - Allow to cool completely in the pan, then loosely cover and refrigerate overnight to firm and enhance flavor.
08 - Cut into 9 to 12 squares. Serve plain or with frosting as desired.
09 - Keep refrigerated for 2–3 days or freeze up to 1 month; enjoy directly from the freezer if preferred.
