Pumpkin Spice Protein Brownies ππ«
If autumn had a flavour, this would be it.
These Pumpkin Spice Protein Brownies are rich, chocolatey, lightly spiced and quietly packed with protein, making them perfect for a cosy afternoon snack or a post-workout treat that still feels indulgent. Soft, slightly fudgy, and even better after a night in the fridge, they are proof that protein baking does not need to feel like a compromise.
Simple ingredients, one blender, and minimal effort. Letβs bake.
Directions
- Preheat oven to 180C (350F).
- Line a 9 inch loaf tin with baking paper and lightly grease with spray oil.
- Blend together all the brownie ingredients in a Nutribullet, food processor or blender.
- Add mixture to the tin, spread evenly with the back of a spoon and bake for 15 - 20 minutes; test with a toothpick, I prefer them slightly under done and set in the fridge!
- Allow to cool fully before icing.
- Whisk together icing ingredients in a jug, spread over brownies and allow to set in the fridge for 1 hour or overnight. Slice into 8 brownies.
- Store in the fridge for up to one week in a sealed tight container or freeze for up to one month. These get even better after a day in the fridge!
Tips for the Best Results
For a softer, fudgier texture, lean towards the shorter baking time and allow the brownies to finish setting in the fridge. A slightly underdone centre is intentional here and gives the brownies their rich, indulgent bite.
Storage
- Keep refrigerated in an airtight container for up to one week
- Freeze for up to one month
- Flavour and texture improve after a day in the fridge
Whether you enjoy these as a nourishing snack or a healthier dessert, these Pumpkin Spice Protein Brownies are a seasonal staple you will want to come back to again and again.
