Flourless Protein Peanut Butter-Chocolate Brownies (Vegan too!)

I hardly know how to describe these incredibly delicious brownies. Imagine if a truffle and a brownie had a baby. The fudgy brownie layer is a healthy blend of pumpkin, peanut butter, cocoa, maple syrup, and protein powder. NO fat whatsoever. The top is a layer of melted semisweet chocolate that crisps up as the brownies cool. See what I mean? Amazing.

Perhaps even better than the fact that these brownies are super healthy and packed with nutrients, antioxidants, fiber, and protein, you need just ONE bowl to make them! You don't even need a bowl to melt the chocolate - the chips melt right on top of the brownies when they come out of the oven. 

For vegan brownies, opt for vegan protein powder and vegan chocolate chips. If you're not making vegan brownies, use any protein powder you want, including those made with whey and eggs. I used a vanilla-flavored whey protein powder. Not that you asked. BUT, if I chose chocolate powder, the brownies would have been darker.

You might find the cutting technique a bit odd. But, it's kinda necessary. Because the top is crisp and thick, if you try to cut through it, you might smush the brownies. Just flip the whole thing over and cut, then flip the pieces back over again!

Since the brownie layer is super fudgy, and there are no grains or flour to help maintain shape, you need to keep these brownies refrigerated. They're addictive, so you won't be tying up fridge space for long.

Flourless Protein Peanut Butter-Chocolate Brownies (Vegan too!)

Cooking spray
15-ounce can pumpkin puree (not pie filling)
3/4 cup natural peanut butter or almond butter
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons pure maple syrup
3 tablespoons protein powder of choice, choose a vegan powder if you want vegan brownies!
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper, allowing the paper to hang over the sides (this makes it super easy to get the brownies out of the pan). Spray the paper with cooking spray.
In  large bowl, whisk together the pumpkin, peanut butter, cocoa powder, maple syrup, and protein powder. The batter will be fluffy, thick and smooth.
Spoon the batter into the prepared pan and smooth the surface. Bake for 15 to 20 minutes, until a wooden pick comes out clean. As soon as the pan comes out of the oven, top the brownies with the chocolate chips. Let melt for 30 seconds, then smooth the chocolate out to form an even coating.
Refrigerate until set. Remove the brownies from the pan using the parchment paper "handles". Flip the brownies over onto a cutting board and cut into 12 to 16 brownies. Flip back over to serve.
Store leftovers in an airtight container in the refrigerator.

Makes 12-16 brownies