Description
These Pumpkin Workout Brownies are rich, fudgy, and packed with protein! Made with pumpkin puree and almond butter, they offer a healthier twist on traditional brownies. Perfect for a post-workout snack or a guilt-free dessert, these brownies provide all the flavor with fewer calories and more nutrition!
Ingredients
1 1/4 cup pumpkin puree
2/3 cup almond butter (or allergy-friendly substitute)
1/3 cup cocoa powder
1/4 cup sugar (or low-carb sweetener for a healthier version)
3 tbsp chocolate protein powder (or more cocoa powder for a non-protein option)
1 tsp pure vanilla extract
1/4 tsp salt
1/4 tsp pumpkin pie spice or cinnamon
Instructions
1. Preheat the Oven:
Preheat your oven to 325°F (163°C). Line an 8-inch square pan with parchment paper to prevent sticking.
2. Mix the Ingredients:
Gently warm the almond butter in the microwave for about 10-15 seconds to make it easier to stir. In a bowl, combine pumpkin puree, almond butter, cocoa powder, sugar, chocolate protein powder, vanilla extract, salt, and pumpkin pie spice (or cinnamon). Stir until the mixture is smooth and well combined.
3. Bake:
Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. (For extra fudgy brownies, bake for 20 minutes.) The brownies will be slightly undercooked when removed from the oven.
4. Cool and Set:
Allow the brownies to cool at room temperature. Then, loosely cover with a paper towel and refrigerate overnight to set and achieve the best texture.
5. Serve:
Once firm, cut the brownies into squares and enjoy a delicious, healthy treat!
Notes
Variations:
Add-ins: Add chocolate chips, nuts, or seeds for extra texture.
Sweetness Level: Adjust the sugar or sweetener to your preference for a sweeter or less sweet taste.
Storage:
To Store: Keep the brownies in an airtight container in the fridge for up to 3 days.
To Freeze: Freeze them in a freezer-safe container or bag for up to 1 month. Thaw in the fridge before serving.
