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Pumpkin Workout Brownies Recipe

★★★★★

4.8 from 93 reviews
  • Author: Andria
  • Total Time: 10 minutes prep + 25 minutes baking + overnight chilling (~8 hours), total approximately 8 hours 35 minutes
  • Yield: 9-12 brownies (based on 8-inch pan and portion size) 1x
  • Diet: Low Fat

Description

These Pumpkin Workout Brownies are a healthier twist on traditional brownies, combining pumpkin puree and almond butter to create a fudgy, protein-packed treat. Perfect for a nutritious snack or post-workout fuel, they offer a delicious way to enjoy dessert without guilt. These brownies bake at a low temperature and are best enjoyed after chilling overnight to achieve their signature moist, fudgy texture.

Ingredients

Scale

Wet Ingredients

  • 1 1/4 cup pumpkin puree
  • 2/3 cup almond butter (or allergy-friendly substitute such as sunbutter or pumpkin seed butter)
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1/3 cup cocoa powder (unsweetened; regular or Dutch-processed or a combination can be used)
  • 1/4 cup sugar
  • 3 tbsp chocolate protein powder or additional cocoa powder
  • 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) and line an 8-inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
  2. Warm Almond Butter: Gently warm the almond butter until it becomes easily stir-able but not hot. This helps it blend smoothly with the other ingredients for an even batter.
  3. Combine Ingredients: In a large mixing bowl, combine the pumpkin puree, warmed almond butter, vanilla extract, cocoa powder, sugar, chocolate protein powder (or additional cocoa), salt, and pumpkin pie spice or cinnamon. Stir thoroughly until the mixture is completely smooth and uniform in texture.
  4. Spread the Batter: Pour and spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for consistent thickness.
  5. Bake: Place the pan on the center rack of the oven and bake for 20-25 minutes. For extra fudgy brownies, bake closer to 20 minutes. The brownies will appear slightly undercooked when removed from the oven, which is key to their moist texture.
  6. Cool and Chill: Allow the brownies to cool at room temperature. Then loosely cover with a paper towel and refrigerate overnight. This step firms up the brownies while maintaining their fudginess and enhances their sweetness.
  7. Serve and Store: Once chilled, frost as desired and serve. Store leftovers in the refrigerator for 2-3 days or cut into portions and freeze for up to one month. These brownies can be enjoyed straight from the freezer as a cold treat.

Notes

  • Sunbutter or pumpkin seed butter can be used as allergy-friendly alternatives to almond butter.
  • You can use regular unsweetened cocoa powder or a combination of regular and Dutch-processed cocoa for varied flavor depth.
  • Baking time affects texture: 20 minutes yields a more fudgy brownie, while 25 minutes will be slightly firmer.
  • Chilling overnight improves firmness and brings out sweetness without losing moisture.
  • These brownies are intended as a healthy snack option, not a traditional dessert for bake sales.
  • They freeze well and can be eaten straight from the freezer.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin brownies, healthy brownies, protein brownies, almond butter brownies, low fat dessert, healthy snacks, fudgy brownies, pumpkin dessert

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Find it online: https://cookwithandria.com/pumpkin-workout-brownies-recipe/