These high protein pumpkin brownies are delicious, chocolatey, and easy to customize with your favorite add-ins
It seems popular right now to consume a high protein diet and I’m all for it, especially when it’s in dessert form! These brownies are a low carb and high protein way to satisfy your sweet tooth. These gooey and creamy brownies combine pumpkin and chocolate to make this a truly decadent treat. I love this version with dates because it’s a natural way to add sweetness without a ton of sugar. This recipe doesn’t have any flour making it a low carb option for people with dietary restrictions. You could easily make it vegan by using a plant based protein powder and flax eggs instead of egg whites.
The best part about making these homemade brownies is that it’s easy to whip up a batch in just 10 minutes of prep. This recipe is a budget friendly variation compared to expensive protein bars sold in the grocery store. They can be easily stored in the fridge and popped in the microwave when you are craving something sweet. You could also double or triple the recipe and save some in the freezer for a quick snack on the go. Plus they have less added sugar than the protein bars sold in the grocery store.
So let’s make the brownies!
Here are a few ingredients you will need to make high protein pumpkin brownies:
- Chocolate peanut butter whey protein powder: Protein powder is the main ingredient in this recipe. It is the ingredient that adds all the protein to this recipe. I used Ascent brand chocolate peanut butter whey protein.
- Pumpkin puree: Pumpkin puree (not pumpkin pie filling) adds a soft and creamy texture without adding a lot of calories.
- Cocoa powder: Cocoa powder gives the brownies an additional chocolatey richness. I love the extra dark cocoa powder but feel free to use what you have on hand.
- Dates: Dates are the primary source of sweetness in this recipe. I typically don’t like my dessert super sweet but if you do feel free to double the caramel recipe or add more monk fruit to the brownie batter.
- Egg whites: Eggs are the main ingredient in this recipe. They are the binding ingredient and will keep all the other ingredients together. They are also one of the reasons this recipe is so high in protein.
Recipe Tips:
- Use a bread pan lined with parchment paper. These brownies don’t have any oil in them so they will stick to the pan. I highly recommend generously greasing your pan with cooking spray, or using a high quality non-stick pan, a silicon pan, or lining your pan with parchment paper.
- Whisk together all the dry ingredients before adding in the wet. This will ensure all the ingredients are thoroughly combined and guarantee a smooth brownie batter.
- Don’t over cook your brownies. Baking with protein powder is challenging and over cooking it can cause the brownies to become dry and rubbery. Make sure to check on the brownies periodically to ensure they aren’t overcooking.
Recipe variations:
- Add nuts or dried fruit: Add in dried cherries, strawberries, blueberries, walnuts, almonds, and pistachios to the brownies.
- Add different spices: Try adding in different spices to these brownies like: cinnamon, ginger, nutmeg, or clove.
- Incorporate your favorite chocolate: The options are endless for the variety of chocolate flavors you could add to these brownies. My personal favorite it Endangered species Hazelnut Toffee.
If you love high protein dessert recipes be sure to check out my high protein banana bread muffins and the best vanilla chia seed pudding recipe you’ll ever have. What’s your favorite dessert? Comment below and attempt to make a healthy version.
- Author: Summer Montgomery
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Servings: 8 brownies
Ingredients
Caramel:
- 1/2 cup pitted medjool dates
- ¼ cup hot water
Brownies
- 1/2 cup chocolate peanut butter whey protein powder
- 1/2 cup cocoa powder
- ½ cup pumpkin puree
- 1/4 cup egg whites
- 2 TSP Monk Fruit Sweetener
- ½ tsp baking powder
- ¼ cup chocolate chips
Preparation
- Prep the baking pan. Preheat the oven to 350 F. Line a bread pan with parchment paper or spray generously with cooking spray.
- Prep the caramel. Soak the dates in hot water for at least 30 minutes. Pulse water and dates in a blender until caramel forms.
- Whisk. Combine whey protein, cocoa powder, monk fruit, baking powder, and salt in a mixing bowl.
- Add. In a small bowl whisk together egg whites, peanut butter, and vanilla extract. Stir wet ingredients into dry ingredients
- Assemble. Spoon half the batter into a silicone muffin pan. Layer the date caramel on top of brownie brownie batter. Layer the rest of the brownie brownie batter on top of date caramel. The batter will make about 8 brownies.
- Bake. Bake for 30 minutes. Once 20 minutes is up check to see if the brownies are firm, if not cook for an additional 5-10 minutes.
- Serve. Slice the brownies into 8 squares and enjoy!
Store in the refrigerator
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