fbpx Print

Pumpkin Stuffed Chocolate Protein Brownies



For Brownie Base:

1/4 cup liquid egg whites

1/2 cup apple sauce

1/4 cup vegan chocolate protein (my faves are No Cow or Nuzest!)

1/4 cup cocoa powder

1/4 tsp baking powder

For Pumpkin Filling:

1/4 cup liquid egg whites

1/4 cup vanilla vegan protein (I love No Cow or Nuzest!)

1/2 cup pumpkin puree

1/4 tsp baking powder

Chocolate chips, for sprinkling on top


Preheat oven to 350. Line a bread pan with parchment paper and set aside.

Take out two medium mixing bowls. Place ingredients for brownie base in one bowl and stir together until evenly combined. In the second mixing bowl, stir together pumpkin filling ingredients until evenly combined.

Pour brownie base into the prepared bread pan and make sure it is evenly distributed in one even layer. Next, scoop the pumpkin filling down the center of the bread pan and use a butter knife to swirl it around in different directions. Give the pan a gentle shake so the batter settles evenly. Sprinkle with chocolate chips!

Bake for 25 minutes. Remove from oven and let cool COMPLETELY before removing from the loaf pan. Slice into 8 squares. These brownies have a soft, partially baked texture but they will become a bit firmer once they sit in the fridge overnight.