# What You'll Need:
→ Wet Ingredients
01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter or allergy-friendly seed butter alternative
03 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
04 - 1/3 cup unsweetened cocoa powder (regular or Dutch process)
05 - 1/4 cup granulated sugar or keto-friendly substitute
06 - 3 tablespoons chocolate protein powder or additional cocoa powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon pumpkin pie spice or ground cinnamon
# Directions:
01 - Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Gently warm almond butter or seed butter until easily stirrable, using microwave or stovetop.
03 - In a large bowl, mix pumpkin puree, warmed nut or seed butter, and vanilla extract until smooth.
04 - Add cocoa powder, sugar, protein powder, salt, and pumpkin pie spice or cinnamon. Stir thoroughly until uniform and smooth.
05 - Spread the batter evenly into the prepared pan.
06 - Bake in the center of the oven for 20 to 25 minutes. For fudgier texture, remove closer to 20 minutes; brownies will appear slightly underbaked.
07 - Allow brownies to cool completely in the pan. Cover loosely and refrigerate overnight to firm and enhance flavor.
08 - Cut into 9 to 12 squares. Optionally frost or serve plain.
09 - Store leftovers refrigerated for 2 to 3 days or freeze up to 1 month. Brownies may be enjoyed directly from the freezer.
