Pumpkin Workout Brownies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/4 cups pumpkin puree
02 -
2/3 cup almond butter
03 -
1/3 cup cocoa powder
04 -
1/4 cup sugar
05 -
3 tablespoons chocolate protein powder
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1 teaspoon pure vanilla extract
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon pumpkin pie spice
# Instructions:
01 -
Preheat oven to 325°F. Line an 8-inch pan with parchment paper.
02 -
Gently warm almond butter until it is easily stirrable.
03 -
In a bowl, combine all ingredients and stir until completely smooth. Spread the mixture evenly into the prepared pan.
04 -
Bake on the center rack for 20-25 minutes. Bake 20 minutes for extra fudgy brownies. The brownies will appear undercooked when removed.
05 -
Let the brownies cool, then loosely cover with a paper towel and refrigerate overnight to firm up without losing their fudginess. They taste sweeter the next day.
06 -
Refrigerate leftovers for 2-3 days or cut and freeze for up to a month. Enjoy straight from the freezer if desired.
# Notes:
01 -
Sunbutter or pumpkin seed butter can be used as allergy-friendly substitutes.
02 -
Use unsweetened cocoa or a combination of regular and Dutch-process cocoa if desired.