Pumpkin Protein Brownies
These brownies are made with clean ingredients and packed with protein, perfect for a healthier dessert or snack. While the base only requires 5 ingredients, I added a few extras that make a big difference in texture and flavor. You can totally keep it simple, but if you're serving guests or want a richer result, I highly recommend including the optional ones.
Total Time: ~40 minutes
Serving Size: 1 brownie
Number of Servings: 9
Calories & Macros (per serving): Calories: 115 Fat: 5g Carbs: 10g Protein: 8g
Ingredients
1 cup (240g) pumpkin purée
2 large eggs
½ cup (60g) chocolate protein powder
¼ cup (25g) cocoa powder
¼ cup (60ml) maple syrup
2 tbsp nut butter (peanut, almond, or cashew) (optional )
½ tsp baking powder (optional)
Pinch of salt (optional)
1 tsp vanilla extract (optional)
Sprinkle of cinnamon (optional)
¼ cup chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper or lightly grease it.
In a bowl, whisk together pumpkin purée, eggs, maple syrup, and nut butter until smooth.
Stir in protein powder, cocoa powder, baking powder, salt, and any optional ingredients you’d like to use.
Pour batter into the baking dish and spread evenly.
Bake for 25–30 minutes, or until a toothpick comes out mostly clean.
Let cool for at least 15 minutes before slicing into 9 squares.
Tips
For a fudgier brownie, underbake slightly (around 25 minutes).
For a cakier texture, add 1 extra egg or a tablespoon of milk.
Store in the fridge for up to 5 days or freeze for up to 2 months.