# Components:
→ Wet Ingredients
01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter or allergy-friendly substitute (sunflower seed 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 the 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 chosen seed butter until easily stirrable, either in the microwave or on the stovetop.
03 - In a large mixing bowl, blend pumpkin puree, warmed nut or seed butter, and vanilla extract until smooth.
04 - Add cocoa powder, sugar or substitute, protein powder or cocoa, salt, and spice or cinnamon to the wet mixture. Stir thoroughly until the batter is smooth and uniform.
05 - Spread the batter evenly into the prepared baking pan.
06 - Bake on the center oven rack for 20 to 25 minutes. For fudgier brownies, opt closer to 20 minutes. The brownies will appear slightly underbaked when done.
07 - Allow the brownies to cool completely in the pan. Cover loosely with a paper towel and refrigerate overnight to firm up and enhance flavor.
08 - Cut into 9 to 12 squares. Optional frosting may be added or enjoy plain.
09 - Store leftovers refrigerated for 2 to 3 days or freeze for up to 1 month; brownies can be enjoyed directly from the freezer.
