These Choco-Pumpkin Protein Brownies are a delightful fusion of chocolatey goodness and the subtle sweetness of pumpkin. Packed with protein and fiber, they make for a healthy snack or dessert option. The recipe is simple, vegan-friendly, and perfect for those who love indulging in guilt-free treats. Whether you prefer them fudgy or firm, these brownies are sure to satisfy your cravings!
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Place the cooked pumpkin, plant-based milk, peanut butter, ground chia seeds, and rolled oats in a blender. Blend until smooth and creamy.
Transfer the mixture to a mixing bowl. Add the chocolate protein powder, cacao powder, baking powder, salt, and apple cider vinegar. Stir until well combined.
Let the batter rest for 15 minutes to allow the baking powder to activate.
Preheat your oven to 180°C (350°F). Pour the batter into a lined or greased baking dish.
Bake for 15–20 minutes, depending on your oven and the desired texture. Slightly underbake for fudgier brownies, or fully bake for a firmer texture.
Remove from the oven and let the brownies cool completely before slicing and serving.
Add your favorite toppings, such as nut butter, sliced nuts, or chocolate chips, for extra flavor and texture.
Letting the batter rest allows the baking powder to activate, resulting in a better texture.
For a fudgier texture, slightly underbake the brownies.
Experiment with toppings like nut butter, sliced nuts, or chocolate chips to enhance flavor and texture.
Can I use a different type of protein powder?
Yes, you can use any protein powder of your choice, but it may slightly alter the flavor and texture.
Can I substitute the pumpkin puree?
You can substitute pumpkin puree with sweet potato or butternut squash puree for a similar texture and flavor.
How do I store these brownies?
Store the brownies in an airtight container in the refrigerator for up to 5 days or freeze them for longer storage.
Can I make this recipe gluten-free?
Yes, use certified gluten-free oats to make this recipe gluten-free.
What plant-based milk works best for this recipe?
Any plant-based milk, such as almond, soy, or oat milk, works well. Homemade oat milk was used in this recipe.
