Pumpkin Chocolate Protein Brownies

Pumpkin Chocolate Protein Brownies

Adapted from Martha Stewart Living

Ingredients

1 stick / ½ cup / 4 oz / 113 grams butter (plus more for the pan)

6 oz / 170 grams +70% dark chocolate, chopped

1 ½ cup / 6.5 oz / 185 grams whole wheat flour

2 scoops / ¼ cup protein powder (either vanilla or unflavored)

1 tsp baking powder

⅛ tsp cayenne pepper

½ tsp salt

1 cup / 6.5 oz / 185 grams brown sugar

8 egg whites (or 4 large eggs)

1 ½ cup / 11.3 oz / 320 grams solid pack pumpkin puree

1 tsp ground cinnamon

pinch of nutmeg

1 tsp vanilla extract (only if using unflavored protein powder)

Directions

Preheat oven to 350°F (175°C) degrees. Butter a 9-inch square baking pan or dish. Line with parchment paper, and butter the lining as well.

Melt chocolate and butter in a heatproof bowl, set over a pan of simmering water, stir occasionally until smooth.

In a bowl, whisk together flour, protein powder, baking powder, salt, and cayenne pepper.

In a different bowl put sugar, and eggs. With an electric mixer fitted with the paddle attachment beat until fluffy (3 to 5 minutes).

Beat in flour mixture until well combined.

Pour half the batter (about two cups) into a separate bowl, and stir in the chocolate mixture.

In the other bowl, stir in the pumpkin, cinnamon, and nutmeg.

Transfer the chocolate batter to the prepared pan smoothing top with a spatula. Top with the pumpkin batter smoothing the top with a spatula.

Bake until set, 40 to 45 minutes. Let cool in pan or transfer to a wire rack. Cut into 24 squares (or 20 bigger ones). Just keep in mind that these brownies have a very dense, almost cake like texture, and they’re very filling.

Also, they get better when completely cold, and even better the day after; just remember to store them properly in an airtight container.

Note: If you feel particular playful you can do 4 layers instead of 2, alternating the chocolate and the pumpkin batter. Just be careful as the chocolate batter is much more dense and richer than the pumpkin one. And if you’re feeling even more playful, using a knife, gently swirl the two batters to create a marbled effect.