High-Protein Thanksgiving Brownies
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Vegetarian, Gluten-Free
Ingredients
Scale
- 1 cup chocolate whey or casein protein powder
- 1/2 cup unsweetened cocoa powder
- 1 cup canned pumpkin puree (plain, not pie filling)
- 1/2 cup almond flour
- 2 large eggs
- 1/3 cup sugar-free maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper or lightly grease it with coconut oil spray to ensure the brownies do not stick.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract. Stir until the mixture is completely smooth and the eggs are fully incorporated.
- In a separate bowl, sift together the chocolate protein powder, cocoa powder, almond flour, baking powder, and salt. Sifting helps prevent protein powder clumps in your final product.
- Gradually add the dry ingredients into the wet mixture. Use a spatula to fold everything together until just combined. Be careful not to overmix, as this can make the protein powder “rubbery.” Fold in the chocolate chips if you are using them.
- Pour the batter into your prepared baking pan and smooth the top with a spatula. Place in the center rack of the oven and bake for 22 to 25 minutes. A toothpick inserted into the center should come out with just a few moist crumbs.
- Remove the pan from the oven and let it cool completely on a wire rack. Cutting these brownies while they are hot can cause them to crumble, so patience is key for the best texture.