Pumpkin Protein Brownies

I totally stalk… I mean, follow Andrea’s Protein Cakery on Instagram and recently subscribed to her email newsletter specifically to get this recipe. I made some minor modifications to the original recipe so that I could use the ingredients I had on hand. The result was slightly different than hers (and I plan to try it again with different whey powders!) but they were still delicious! From what she suggested, because the Quest powder is a whey/casein blend, it baked differently. Feel free to modify as you see necessary!

I’m posting the original recipe (with my substitutions in bold)

Makes one 13×9″ pan (12 servings)
Calories: 120 | Protein: 9g | Sugar: 5g
Calories: 89 | Protein: 6g | Sugar: 5g

Brownie Batter

  • 1 cup natural apple sauce (222g)
  • 1/3 cup almond butter (80g) (Dark Chocolate Dreams peanut butter)
  • 1 cup natural chocolate whey powder (104g) (1 cup Quest chocolate milkshake powder)
  • 2tbs cocoa powder (11g)
  • 2tbs date sugar (18g) (2tbs sugar.. I could have used a substitute, but I didn’t.)
  • 1/8 tsp sea salt (0.6g)

Pumpkin Swirl

  • 1/2 can pumpkin (213g)
  • 1tsp pumpkin pie spice (2g)
  • 1/4tsp sea salt (1.5g)
  • 1/4 cup natural vanilla whey protein powder (26g) (1/4 cup Body Fortress vanilla whey protein powder)
  • 1/2 cup water (4oz or 120ml) (I omitted this ingredient per her suggestion in the newsletter)
  • 1 large egg (whole)

Instructions

  • Preheat oven to 325F(163C)
  • Mix together apple sauce and almond (or peanut) butter
  • Add remaining brownie ingredients and mix until combined and then set aside
  • Combine the pumpkin swirl ingredients
  • Line a 13×9″ pan with parchment paper or spray with nonstick cooking spray (I did both)
  • Pour brownie batter into the pan (because of the Quest powder, it made my batter very stiff and hard to spread.. try experimenting with different powders to find a mix that works best for your tastes)
  • Spoon pumpkin mixture onto the brownie batter and swirl with a butter knife. (She has another recipe with her preferred technique here!)
  • Bake for about 15 minutes and check them often to make sure they don’t overcook!

Store in the fridge!

I personally loved cutting these up nice and small and putting them on top of some yoghurt or heating one up and adding a spoonful of ice cream.

My go-to though… cut them up into four bites, add a small blob of jelly/jam/preserves/whatever… and cover with a powdered peanut butter mixture… put em in the fridge to set and its like…. heaven. Seriously. I had to freeze half so I wouldn’t eat them all at once.

I’ll be using these with the Pumpkin Cheesecake Vanilla Protein Pudding in my Pumpkin Brownie Cheesecake Trifle, too.. so stay tuned!

For those of you who are interested:

 

 

Don’t forget to check out Andrea’s Protein Cakery for more amazing recipes!

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