Protein Pumpkin and Chocolate Marble Brownies

The perfect protein packed treat for pumpkin lovers!

Ingredients

• For the chocolate brownie batter

  • 2 scoops of chocolate protein powder (vanilla protein is ok too, about 60g)

  • 1/4 cup (30g) oat flour

  • 2 tablespoons (24g) white sugar

  • 1/3 cup + 1 tablespoon (40g) cocoa powder

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1 cup (244g) of pumpkin puree

  • 2 tablespoons (28g) butter (lactose and dairy free works, also can be subbed with oil of choice)

  • 2 tablespoons (30g) milk of choice (lactose and dairy free works great here too)

  • 2 tablespoons (30g) chocolate chips (will be melted)

• For the pumpkin batter

  • 1 scoop snickerdoodle flavor protein powder (vanilla protein is ok too, about 30g)

  • 1/4 cup + 2 tablespoons (45g) oat flour

  • 2 tablespoons (24g) white sugar

  • 3/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp pumpkin pie spice

  • 1/2 tsp ground cinnamon

  • 1 egg

  • 3/4 cup (180g) pumpkin puree

  • 1/2 tsp vanilla extract

  • 1/4 cup (60g) milk of choice (lactose and dairy free works great here too)

  • 1 tablespoon (15g) chocolate chips for folding into the batter, and 1 tablespoon (15g) for topping the marble brownies - I like to use mini semi-sweet chocolate chips, but anything works.

Directions

1. Preheat oven to 325F and line an 8x8” baking pan with parchment paper, spraying the pan with nonstick spray so that the parchment paper easily attaches to the pan.

2. Starting with the chocolate brownie batter, in a bowl mix together the protein powder, oat flour, cocoa powder, sugar, baking powder, and baking soda.

3. In a small bowl, place the chocolate chips, milk, and butter together. Melt in the microwave in increments of 15 seconds, stirring in between intervals until the chocolate is nice and melted.

4. In the chocolate brownie batter bowl, add in the melted chocolate mixture and pumpkin puree. Mix together with a spatula until well incorporated.

5. Next prep the pumpkin batter by beating the egg together with the vanilla extract and sugar. Then add the pumpkin puree, and milk, and mix until combined.

6. In a separate bowl, add in the protein powder, oat flour, baking powder, baking soda, pumpkin pie spice, and ground cinnamon, and mix until combined.

7. Add in the pumpkin batter’s dry ingredients to the pumpkin batter wet ingredients, and mix until smooth. Fold in 1 tablespoon of chocolate chips.

8. In the baking pan, add alternating scoops of chocolate brownie batter and pumpkin batter until all of the batter is used up. It is hard to go wrong here, be creative! Sprinkle the top with 1 tablespoon of chocolate chips and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cool completely before cutting and serving.

Notes:

• The brownies will likely be on the fudgier side, depending on the protein powder you use and how it results in baking.

• Something about the flavor of pumpkin spice enhances as it sits, I think these brownies taste even better on the second day. I store them in the fridge and serve cold, but you can enjoy however you like!