# Components:
→ Wet Ingredients
01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter (or allergy-friendly substitute such as sunflower seed butter or pumpkin seed butter)
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 for low carb)
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 substitute nut/seed butter until easily stirrable, either in microwave or on stovetop.
03 - In a large bowl, mix pumpkin puree, warmed nut or seed butter, and vanilla extract until smooth.
04 - Add cocoa powder, sugar, chocolate protein powder (or additional cocoa), salt, and pumpkin pie spice or cinnamon to the wet mixture. Stir thoroughly until batter is uniform and smooth.
05 - Spread batter evenly in prepared pan, smoothing the surface.
06 - Bake on center rack for 20 to 25 minutes. For fudgier brownies, aim for 20 minutes; brownies will appear slightly underbaked when done.
07 - Allow brownies to cool completely in pan. Cover loosely with a paper towel and refrigerate overnight to firm and develop flavor.
08 - Cut into 9 to 12 squares. Enjoy as is or frost as desired.
09 - Store leftovers refrigerated for up to 3 days or freeze for up to 1 month. Brownies can be enjoyed directly from freezer.
