Flourless Pumpkin Protein Brownies
Fudgy, flourless pumpkin protein brownies (no flour brownies) made with pumpkin puree, peanut butter, cocoa, maple syrup and chocolate protein powder, with no eggs. They bake in one 9x9 pan and are finished with a peanut butter topping.
Equipment
- KitchenAid hand mixer (a stand mixer works too, or mix by hand)
- Clear glass mixing bowl
- 9x9-inch baking pan (glass or metal; an 8x8 works too)
- Parchment paper (optional, instead of the spray)
- Small glass bowl (for the topping)
Ingredients
Brownies
- 1 1/4 cups pumpkin puree plain canned pumpkin (not pumpkin pie filling) or homemade puree with extra moisture drained off
- 2/3 cup natural peanut butter stirred well before measuring
- 1/3 cup unsweetened cocoa powder
- 1/2 cup maple syrup or honey (different flavor)
- 1/3 cup chocolate protein powder plant-based or whey; level cup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- avocado oil spray for the pan, or line the pan with parchment instead
Peanut Butter Topping
- 1/4 cup natural peanut butter
- 1 tbsp unsalted butter (confirmed unsalted by Allyson)
- chocolate chips a handful (optional)
Instructions
- Preheat the oven to 325°F (160°C). Spray a 9x9-inch baking pan with avocado oil spray, or line it with parchment paper.
- In a clear glass mixing bowl, use a hand mixer to mix the pumpkin puree, peanut butter, maple syrup and vanilla until smooth. (A stand mixer works too, and so does mixing by hand.)
- Add the cocoa powder, protein powder, sea salt, pumpkin pie spice and cinnamon, and mix until the batter is smooth and thick.
- Scrape the batter into the prepared pan and spread it evenly.
- Bake for 20 to 25 minutes, checking at 20 minutes. The edges should look set and the middle should still be slightly soft.
- Let the brownies cool in the pan for 30 to 45 minutes.
- Melt the peanut butter and butter in a small glass bowl in the microwave for about 20 seconds, then stir until smooth. Spread it over the cooled brownies and sprinkle with a handful of chocolate chips, if using.
- Refrigerate for about 2 hours, until firm. Cut into 15 pieces, 3 across and 5 down.
Notes
- Protein powder: I use a chocolate protein powder (Orgain Organic Chocolate Protein powder). Whey works too. Measure a level 1/3 cup and don't add extra.
- Pan: I use a 9x9 pan, glass or metal. An 8x8 pan works too, and the brownies will just be a bit thicker, so check them at 20 minutes and add a few minutes if the center looks wet.
- Mixing: I use a KitchenAid hand mixer. A stand mixer works too, or you can stir by hand.
- Fudgy center: They're meant to look slightly underbaked in the middle. They firm up as they cool and chill.
- Sweetener: Maple syrup and honey can be swapped if you're avoiding cane sugar. They taste different.
- Nut butter: I stick with peanut butter and haven't tried another. A different nut butter should still work and won't change the structure.
- Add-ins: Stir in a handful of chocolate chips, chopped nuts or dried cranberries before baking, if you like.
- Storage: Airtight glass container in the fridge for up to 5 days.
- Freezing: Freeze cut squares in a single layer until firm, then store in a freezer-safe glass container with parchment between the layers for up to 3 months. Thaw a few minutes on the counter.
Nutrition
Serving: 1brownieCalories: 148kcalCarbohydrates: 14gProtein: 5gFat: 9gSaturated Fat: 2gCholesterol: 2mgSodium: 55mgPotassium: 207.9mgFiber: 2gSugar: 9g
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