Pumpkin and chocolate come together to make the most decadent pumpkin protein brownies. With only a few ingredients, these soft and gooey brownies are seriously irresistible. Gluten free, vegan, low fat and full of protein and fiber, these pumpkin protein brownies are going to become your favorite snack or after dinner delight!
To be honest, the first batch of these brownies I made, Dave ate so many I couldn’t even get pictures of them. They are seriously that good. And he’s been asking me to make more every time we go to Trader Joe’s to pick up more organic pumpkin. As you can imagine, there are so many recipes I test that don’t make it to this space, and I don’t have very many brownie recipes for that reason. I have high expectations for brownies.
Are you a cakey, chewy or fudgy brownie lover? Or do you just say give me all the chocolate! I often can’t decide what is my favorite, but I tend to be more on the fudgy and chewy side. Working with protein powder and gluten free flour, I often end up with very cakey brownies or cooked chocolate pudding that falls apart in as you are cutting into the brownies. But with the help of pumpkin puree, these brownies turned out to be exactly the right texture, and I couldn’t be more excited to finally be sharing a brownie recipe with you(that isn’t single serving). You can also try my single serve brownies, that can easily be eaten for breakfast or an afternoon snack, it’s so healthy and filling.
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Making brownies always brings me back to baking with my mom. I just adore those memories, slowly mixing in the cocoa powder (it never mixes in quickly no matter what I try), then licking the spatula as the brownies were placed in the oven. I still lick the spatula, and I enjoy every second of that yummy chocolaty bliss.
This recipe only requires one mixing bowl and a spatula to make. It’s quick to assemble and will be done from start to finish in about 30 minutes.
Pumpkin Protein Brownies
- 1 cup organic pumpkin puree - not pumpkin pie filling
- 3 tbs. ground flax
- 9 tbs. water
- 2 scoop chocolate protein powder - Nuzest
- 1/4 cup unsweetened cocoa powder - I used Trader Joe's
- 2 tbs. coconut flour
- 1 tbs. vanilla extract
- 1 tbs coconut oil - melted
- 1 tsp. baking powder
- 1/4 cup dairy free dark chocolate chips - use dairy free if vegan
- Preheat oven to 350.
- In a large bowl, add pumpkin puree, ground flax and water. Allow to sit 2 minutes for flax to absorb water.
- Add protein powder, unsweetened cocoa powder and coconut flour. Stir to combine.
- Add vanilla extract and coconut oil. Mix to combine.
- Add baking powder and chocolate chips, Stir to combine completely.
- Spray a 8X8 or 9X13 baking dish with non-stick spray (I use coconut oil for this)
- Use your spatula to get all of the pumpkin brownie batter into the baking dish. Be sure to smooth out the top, as this doesn't rise or move very much in the oven.
- Bake for 20-25 minutes.
- Remove from oven and allow to cool completely before serving.
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What about you?
- What is your favorite recipe from childhood?
- Do you bake with your kids or remember baking with your parents?
- Fudgy, cakey or chewy? What’s your favorite brownie type?