chocolate brownies with pumpkin (high protein)

Two thick, chewy blondie bars stacked on a white plate, topped with a scoop of melting vanilla ice cream. A yellow baking dish is visible in the background.

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chocolate brownies with pumpkin (high protein)

Imagine a brownie + pumpkin pie + protein-packed all-natural ingredients—that's what these chocolate brownies with pumpkin are! They pack in 8 grams of protein and come in at under 300 calories for huge squares. Whip them up with just 15 minutes of work to enjoy all week or serve at your holiday gatherings.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 250kcal

Author: Mika Kinney

Ingredients

¾ cup cottage cheese low fat (if there’s a lot of liquid, drain this off)
3 tablespoons melted butter unsalted or salted is fine
¼ cup brewed coffee
2 eggs
1 teaspoon pure vanilla extract
½ cup cocoa powder unsweetened
½ cup coconut sugar or maple sugar or brown sugar
¾ cup oat flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips or 2 Hu chocolate bars

Filling

½ c cream cheese softened
⅓ cup pumpkin puree unsweetened
⅛ cup pure maple syrup
1 teaspoon pumpkin pie spice
½ teaspoon pure vanilla extract
Flakey sea salt

Instructions

Preheat the oven to 350 degrees. Spray (or butter) a 9x9 baking dish with nonstick spray or line with parchment paper.
Blend together ¾ cup cottage cheese, 3 tablespoons melted butter, ¼ cup brewed coffee, 2 eggs, and 1 teaspoon pure vanilla extract until no curds remain. To a large bowl combine this mixture with ½ cup cocoa powder, ½ cup coconut sugar, ¾ cup oat flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Then fold in the ½ cup chocolate chips.
Pour ¾ths of this batter into the prepared pan.
In a mixing bowl, use a hand beater to whip the ½ c cream cheese until fluffy. Then mix in the ⅓ cup pumpkin puree, ⅛ cup pure maple syrup, 1 teaspoon pumpkin pie spice, and ½ teaspoon pure vanilla extract. Pour this over the chocolate batter and spread it evenly across it.
Then dollop the rest of the chocolate brownie batter over the pumpkin batter and swirl it all together with a knife.
Bake for 40-50 minutes or until the top is set and not jiggly. It will be soft like pumpkin pie still, but should feel like pressing foam. Firm but soft. Finish with flaky sea salt.
Let it cool completely before slicing into 9 slices and digging in!

Video

Notes

Storage: Keep these in the fridge in an air-tight container for up to 1 week. Enjoy cold or reheat them to be warm and serve with ice cream. Or you can freeze them for up to 3 months.

Nutrition