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Three-Layer Pumpkin Brownies

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 12 servings
Calories: 143kcal
Author: Lauren
One of my favorite dessert combinations in the fall is pumpkin and chocolate. These rich, fudgy Three-Layer Pumpkin Brownies are not only insanely delicious but they're healthy too! Plus, they're protein packed, filled with fiber, and gluten-free!
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Ingredients

Brownie Layer:

  • 2 scoops chocolate or vanilla protein powder 62g
  • 1/4 cup oat flour 30g
  • 1/3 cup dark cocoa powder 40g
  • 1/4 cup granular sweetener 48g - I used Swerve
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup canned pumpkin 244g
  • 2 Tbsp light butter softened (28g)
  • 2 Tbsp unsweetened almond milk 30g
  • 2 Tbsp semi-sweet chocolate chips melted (30g)

Pumpkin Layer:

  • 1 cup canned pumpkin 244g
  • 1/2 cup plain nonfat Greek yogurt 112g
  • 1 scoop vanilla or snickerdoodle protein powder 31g
  • 2 Tbsp confectioner's sugar 18g - I used Swerve
  • 1 Tbsp heavy whipping cream 15g
  • 1 Tbsp sugar-free white chocolate Jello pudding mix 7g
  • 1 tsp cinnamon

Chocolate Layer:

  • 1/4 cup + 2 Tbsp semi-sweet chocolate chips 84g
  • 1 Tbsp light butter 14g

Instructions

  • Preheat the oven to 325 degrees F. Line an 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
  • For the Brownies: In a medium-sized bowl, add the protein powder, flour, cocoa powder, sweetener, baking powder and baking soda. Combine with a whisk until there are no clumps. Add the pumpkin, butter, milk, and melted chocolate. Using a hand mixer, mix to combine. Pour the batter into the prepared dish. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool completely, then cover and store in the fridge for 1-2 hours to chill and set.
  • For the Pumpkin Layer: While brownies are baking, prepare pumpkin layer. In a medium-sized bowl, add all the ingredients. Beat with a hand mixer until combined. Store in the fridge, covered, for 1-2 hours with brownies before assembling.
  • For the Chocolate Layer: After brownies and pumpkin layer have chilled, prepare the melted chocolate. Add the chocolate chips and butter to a small bowl and microwave in 30-second intervals until melted.
  • Assembly: Add pumpkin layer on top of brownies and smooth out evenly with a silicone spatula. Then, add melted chocolate layer evenly on top of pumpkin layer. Store in the fridge, covered, for at least an hour before slicing. Keep stored in the fridge or freezer.

Notes

These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
Naturally gluten-free.
To make vegan: use vegan protein powder, vegan yogurt, and vegan butter. Replace whipping cream with nondairy milk. Make sure your chocolate chips and pudding mix are vegan-friendly as well!
MFP Entry: LFF Three Layer Pumpkin Brownies

Nutrition

Serving: 82g | Calories: 143kcal | Carbohydrates: 14.5g | Protein: 8.9g | Fat: 5.5g | Saturated Fat: 2g | Fiber: 3.3g | Sugar: 7.7g