Healthy Pumpkin Brownies (Print Version)
# Ingredients:
→ Primary Items
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1/4 teaspoon pumpkin spice mix
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1 teaspoon vanilla essence
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1/4 teaspoon salt
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3 tablespoons chocolate-flavored protein powder
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1/4 cup granulated sugar
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1/3 cup cocoa powder
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2/3 cup almond butter
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1 1/4 cups pureed pumpkin
# Instructions:
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Turn your oven to 325°F and get an 8-inch pan ready by lining it with parchment paper.
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Heat almond butter slightly, just enough to make stirring easier.
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Grab a mixing bowl, toss in all the ingredients, and stir until the batter's silky smooth. Pour the batter into the pan, spreading it evenly.
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Bake for 20-25 minutes on your oven’s middle rack. For extra chewy brownies, stick closer to 20 minutes. They'll still look underdone when you take them out.
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Once out of the oven, leave them to cool. Lightly cover with a paper towel and pop them in the fridge overnight. They'll firm up but keep that soft texture. Plus, they'll taste even sweeter the next day.
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You can refrigerate leftovers for a couple of days or freeze them (cut up) for a month. If you're impatient, eat them straight from the freezer!
# Notes:
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For a nut-free option, use sunflower seed or pumpkin seed butter.
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If you prefer, go with plain cocoa or a mix of standard and Dutch-process cocoa.