Chocolate protein brownies filled with pumpkin

Last Reviewed Mar 7, 2023

These pumpkin-filled chocolate protein brownies are soft, dense, and SO fudgy. Dairy-free, gluten-free, no added sugar and perfect for all pumpkin lovers out there.

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Team Edge or Team Center when it comes to brownies?

Normally I would go for a top piece, but a half-baked, fudgy center piece brownie has something incredible every now and then. Today’s brownie recipe gives me all the centerpiece vibes. The Pumpkin Stuffed Chocolate Brownies are an unexpected twist on classic chocolate brownies and absolutely DROOOOOL worthy.

Chocolate and pumpkin are made for each other!

While chocolate and peanut butter is probably my all time favorite combination, chocolate and pumpkin are a heavenly combination. And absolutely perfect for fall!

These easy-to-make, high-protein brownies are:

non dairy
gluten free
grain free
oil free
no added sugar
high fever

And the texture and the taste !? Not to beat.

Chocolate protein brownies filled with pumpkin

Get the easy recipe below and make sure you do it meet me on Instagram where I share dairy and gluten-free delicacies every day.

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Chocolate protein brownies filled with pumpkin

Author: Kaila Proulx
Preparation time: 10 mins
Cooking time: 25 minutes
Total time: 35 minutes
Yield: 8th Brownies 1x
Category: dessert
Diet: Gluten free

instructions

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

Take out two medium sized mixing bowls. Place the ingredients for the brownie base in a bowl and stir until evenly mixed. In the second mixing bowl, mix the ingredients for the pumpkin filling into an even mixture.

Place the brownie base in the prepared baking pan, making sure that it is evenly distributed in an even layer. Next, scoop the pumpkin filling in the middle of the bread pan and swirl it in different directions with a butter knife. Shake the pan gently so that the batter sets evenly. Sprinkle with chocolate chips!

Bake for 25 minutes. Take out of the oven and let cool COMPLETELY before removing them from the loaf pan. Cut into 8 squares. These brownies have a soft, partially baked texture, but become a little firmer when left in the refrigerator overnight.