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You Wouldn't Know These Were Healthy Brownies

cook:

1 h 15 min

16 servings

Because "high protein pumpkin brownies" just isn't as fun of a name. PROTEIN: 40 grams protein powder 20 grams collagen ~40 grams almond butter 12 grams protein eggs TOTAL: ~110g I want to preface by saying, I personally prefer my sweets on the less sweet side so if you're used to white granulated sugar brownies than yes, you'll know these are healthy. But I digress. These are delicious and pack on a decent amount of protein, so I can eat dessert and know I'm at least doing something sort of healthy.

Ingredients

• 1 cup pumpkin puree

• 2 eggs

• 1 cup almond butter

• 2/3 cup pure maple syrup

• 1 tsp vanilla extract

• 2/3 cup cacao powder

• 2 scoops chocolate Protein powder (approximately 50g)

• 2 scoops collagen powder *optional (approximately 20g)

• 1 tsp baking soda

• 1/2 tsp salt

• Oil or butter for prepping the baking dish

optional additions:

• 1 bar of dark chocolate chopped

• 6 dates chopped into small bits

• 1/2 cup chopped walnuts

optional toppings:

• flaky salt right after baking

• whipped cream once cooled

• ice cream once cooled

Directions

1.

Preheat oven to 350F

2.

In a large bowl whisk to fully combine pumpkin, eggs, almond butter, maple syrup, and vanilla.

• 1 cup pumpkin puree

• 2 eggs

• 1 cup almond butter

• 2/3 cup pure maple syrup

• 1 tsp vanilla extract

3.

In an effort to save another dish from being dirty, I add the dry ingredients on top of the wet. I just add the cacao, protein, collagen, baking soda, and salt, then use a whisk to sort of whisk on top prior to using a spoon and combining it with the wet. Mix only until no dry remains.

• 2/3 cup cacao powder

• 2 scoops chocolate Protein powder (approximately 50g)

• 2 scoops collagen powder *optional (approximately 20g)

• 1 tsp baking soda

• 1/2 tsp salt

4.

Add in your additions and stir to gently combine.

• 1 bar of dark chocolate chopped

• 6 dates chopped into small bits

• 1/2 cup chopped walnuts

5.

Pour into an oiled baking dish or cast iron and bake at 350F for about 40-60 minutes. If your cast iron is large, it'll be closer to the 40 minutes. If your square baking dish is smaller than (8in or less) it'll be closer to 60 minutes. Test with a toothpick and remove once only a tiny bit of wet batter sticks to the pick. You can also just visually look for even the center being "puffed up". Another easy way to sort of check for doneness is when your house starts to smell like brownies.

• Oil or butter for prepping the baking dish

6.

Immediately top with flaky salt if using.

• flaky salt right after baking

7.

Let cool for about 10-15 minutes before slicing in.

8.

Top with your whipped cream or ice cream and enjoy!

• whipped cream once cooled

• ice cream once cooled

You Wouldn't Know These Were Healthy Brownies

thetessasmith

Cook

1 hr 15 min

Because "high protein pumpkin brownies" just isn't as fun of a name. PROTEIN: 40 grams protein powder 20 grams collagen ~40 grams almond butter 12 grams protein eggs TOTAL: ~110g I want to preface by saying, I personally prefer my sweets on the less sweet side so if you're used to white granulated sugar brownies than yes, you'll know these are healthy. But I digress. These are delicious and pack on a decent amount of protein, so I can eat dessert and know I'm at least doing something sort of healthy.

16 servings

US

original

metric

Picture for You Wouldn't Know These Were Healthy Brownies

16 servings

US

original

metric

Ingredients

1 cup pumpkin puree

2 eggs

1 cup almond butter

⅔ cup pure maple syrup

1 tsp vanilla extract

⅔ cup cacao powder

2 scoops chocolate Protein powder (approximately 50g)

2 scoops collagen powder *optional (approximately 20g)

1 tsp baking soda

½ tsp salt

Oil or butter for prepping the baking dish

optional additions:

1 bar of dark chocolate chopped

6 dates chopped into small bits

½ cup chopped walnuts

optional toppings:

flaky salt right after baking

whipped cream once cooled

ice cream once cooled

Tools

Large bowl

Whisk

Spoon

square baking dish or cast iron skillet

Directions

Step 1

Preheat oven to 350F

Step 2

In a large bowl whisk to fully combine pumpkin, eggs, almond butter, maple syrup, and vanilla.

1 cup pumpkin puree

2 eggs

1 cup almond butter

⅔ cup pure maple syrup

1 tsp vanilla extract

Large bowl

Whisk

Step 3

In an effort to save another dish from being dirty, I add the dry ingredients on top of the wet. I just add the cacao, protein, collagen, baking soda, and salt, then use a whisk to sort of whisk on top prior to using a spoon and combining it with the wet. Mix only until no dry remains.

⅔ cup cacao powder

2 scoops chocolate Protein powder (approximately 50g)

2 scoops collagen powder *optional (approximately 20g)

1 tsp baking soda

½ tsp salt

Whisk

Spoon

Step 4

Add in your additions and stir to gently combine.

1 bar of dark chocolate chopped

6 dates chopped into small bits

½ cup chopped walnuts

Step 5

Pour into an oiled baking dish or cast iron and bake at 350F for about 40-60 minutes. If your cast iron is large, it'll be closer to the 40 minutes. If your square baking dish is smaller than (8in or less) it'll be closer to 60 minutes. Test with a toothpick and remove once only a tiny bit of wet batter sticks to the pick. You can also just visually look for even the center being "puffed up". Another easy way to sort of check for doneness is when your house starts to smell like brownies.

Oil or butter for prepping the baking dish

square baking dish or cast iron skillet

Step 6

Immediately top with flaky salt if using.

flaky salt right after baking

Step 7

Let cool for about 10-15 minutes before slicing in.

Step 8

Top with your whipped cream or ice cream and enjoy!

whipped cream once cooled

ice cream once cooled

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Notes

To make these fudgier I HIGHLY recommend adding the dates! This also adds some lovely sweetness to the brownie.