Pumpkin Protein Brownies
These protein brownies pack in 7 grams each while still maintaining a rich fudgy taste!
Servings 12 brownies
Calories 245kcal
Ingredients
- ½ cup pumpkin puree
- ½ cup sugar
- ¼ cup avocado oil (or olive oil, or any neutral oil)
- 2 large eggs
- 1 tsp vanilla
- 1 cup almond flour
- ½ cup chocolate whey protein powder (or plant-based protein powder, see notes)
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup dark chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
- In a large mixing bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla. Whisk until well combined.
- In another mixing bowl, combine the almond flour, protein powder, cocoa powder, baking powder, and salt. Stir until combined.
- Add the dry ingredients to the wet ingredients. Stir until just combined, then fold in the chocolate chips and walnuts.
- Pour the batter into the 8x8 dish and spread evenly. Bake at 350 degrees F for approximately 20 minutes, or until a toothpick pulls out with a few moist crumbs. Do not overbake.
- Let cool in the pan, then slice and enjoy. Leftovers can be stored at room temperature for up to 1-2 days, or in the refrigerator for up to 4-5 days.
Notes
- The specific nutrition analysis and final flavor profile will vary based on your choice of protein powder. I recommend NOW Whey Protein Powder in Creamy Chocolate. I have also tried this with a plant-based chocolate protein powder and it is still good, but has a bit more earthiness and graininess to it. I recommend whey if you do not have any issues with dairy.
- If you prefer a lower added sugar recipe, feel free to use a measure-for-measure sugar substitute in this recipe, and use stevia-sweetened chocolate chips.
Nutrition
Calories: 245kcal