Description
Deliciously fudgy, healthy Pumpkin Workout Brownies made with almond butter, pumpkin puree, cocoa powder, and chocolate protein powder. These brownies are naturally sweet, perfect for a post-workout snack or a guilt-free treat. Baked to perfection and refrigerated overnight for optimal texture and sweetness.
Ingredients
Main Ingredients
- 1 1/4 cup pumpkin puree
- 2/3 cup almond butter (or allergy-friendly substitute like sunbutter or pumpkin seed butter)
- 1/3 cup cocoa powder (regular unsweetened or a combination of regular and Dutch)
- 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
- Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Line an 8-inch baking pan with parchment paper for easy removal and cleaning.
- Warm Almond Butter: Gently warm the almond butter until it becomes easier to stir, ensuring a smooth batter without lumps.
- Mix Ingredients: In a large bowl, combine pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder, vanilla extract, salt, and pumpkin pie spice. Stir thoroughly until the mixture is completely smooth and evenly combined.
- Spread Batter: Pour the smooth batter into the prepared pan and spread it evenly with a spatula to create a uniform layer.
- Bake Brownies: Place the pan on the center oven rack and bake for 20-25 minutes. Bake for 20 minutes if you prefer extra fudgy brownies; they will look slightly undercooked when removed from the oven.
- Cool and Refrigerate: Allow the brownies to cool at room temperature after baking. Then loosely cover them with a paper towel and refrigerate overnight. This step firms up the brownies while maintaining their fudginess and enhances their sweetness.
- Serve and Store: Frost the brownies as desired before serving. Store leftovers in the refrigerator for 2-3 days or cut into pieces and freeze for up to one month. Brownies can be enjoyed straight from the freezer if preferred.
Notes
- For allergy-friendly options, substitute almond butter with sunbutter or pumpkin seed butter.
- You can use regular or Dutch-processed cocoa powder, or a combination of both, depending on your taste preference.
- The brownies will be undercooked when taken out of the oven but firm up after refrigeration overnight.
- This recipe is intended as a healthy snack rather than a traditional dessert for parties.
- Frosting is optional and can be customized according to preference.
- Store refrigerated leftovers for up to 3 days or freeze for up to one month.
