Description

These Pumpkin Workout Brownies are a deliciously healthy snack option that combines the rich flavors of pumpkin and cocoa with almond butter and protein powder to create fudgy, nutrient-packed brownies. Perfect for a post-workout treat or a guilt-free dessert, these brownies are easy to make, naturally sweetened, and come together with simple ingredients. After baking, they are refrigerated overnight to develop their fudgy texture and enhanced flavors.

Ingredients

Scale

Brownie Ingredients

1 1/4 cup pumpkin puree
2/3 cup almond butter (or allergy-friendly alternative such as sunbutter or pumpkin seed butter)
1/3 cup cocoa powder (unsweetened, regular or a combination with Dutch-process)
1/4 cup sugar
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

Preheat the Oven: Set your oven to 325°F (163°C) and line an 8-inch baking pan with parchment paper to prevent sticking and allow easy removal of the brownies.
Prepare the Almond Butter: Gently warm the almond butter until it is easily stir-able but not hot, facilitating smooth mixing with other ingredients.
Mix Ingredients: In a mixing bowl, combine the pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder (or extra cocoa), vanilla extract, salt, and pumpkin pie spice or cinnamon. Stir the mixture thoroughly until completely smooth and uniform in texture.
Spread Batter: Pour the brownie batter into the prepared pan, spreading it evenly to ensure consistent baking.
Bake: Place the pan on the center oven rack and bake for 20-25 minutes. For extra fudgy brownies, bake for the minimum 20 minutes. Keep in mind the brownies will be slightly undercooked when removed from the oven.
Cool and Refrigerate: Allow the brownies to cool at room temperature. Then loosely cover them with a paper towel and refrigerate overnight. This step is crucial as it helps the brownies firm up while maintaining their fudgy texture and enhances flavor, making them sweeter.
Serve and Store: Optionally frost the brownies as desired before serving. Store leftovers in the refrigerator for 2-3 days or cut into portions and freeze for up to one month. These brownies can even be enjoyed straight from the freezer.

Notes

You can substitute almond butter with sunbutter or pumpkin seed butter to accommodate allergies.
Regular unsweetened cocoa powder or a mix of regular and Dutch-process cocoa powder can be used according to preference.
The brownies are intentionally slightly underbaked to achieve their moist, fudgy texture after refrigeration.
Refrigerating overnight not only firms the brownies but also enhances their sweetness without adding sugar.
These brownies serve best as a healthy snack rather than a traditional dessert for bake sales or parties.
For longer storage, freezing is recommended and they can be eaten straight from the freezer without thawing.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin brownies, healthy brownies, protein brownies, gluten free brownies, vegan dessert, pumpkin dessert, workout snack, fudgy brownies