It might tell you something about me that the first recipe I share is for brownies!

I wish I knew who to credit, but this final product is an amalgam of lots of brownie recipes I trialed in my quest for gluten-free, dairy-free, healthy-ish treats.

I arrived at this concoction because they’re quick and easy to make, are packed with protein, and are so decadent that even your friends who “don’t like healthy food” will ask for the recipe! They are guilt-free, shame-free little squares of joy, so be prepared for them to become a staple in your house.

A few caveats:

• You can use either ripe bananas OR canned pumpkin. (You could try fresh pumpkin, if that’s your thing; I never have, so I can’t tell you how that will end.) The riper the bananas, the more natural sweetness they lend to the brownies. If you opt to use pumpkin, you’ll want to add some maple syrup, coconut sugar, or stevia.

• Use only a plant-based/vegan protein powder -- trust me on this! Whey or casein may be fine in a smoothie, but their use in this recipe will result in gummy little hockey pucks!

• You can substitute any “drippy” nut butter for the almond butter; or if you have a nut allergy, you can use sunflower seed butter.

• Cool and store these brownies in the refrigerator. At room temp, they’re fine, but can spoil quickly. In the fridge, these brownies become amazingly fudgey! Plus, they’ll keep for over a week (good luck with that; mine are always gone within two days)! You can freeze these too!

The Recipe:

• 5-6 ripe bananas OR about 2 cups canned pumpkin puree**

• 1 C almond butter (smooth or crunchy)

• 1-2 scoops vegan protein powder (I like to use chocolate protein, but unflavored or vanilla will work)

• ½ C cacao powder

• 1 tsp pure vanilla

• ½ tsp cinnamon

• ⅓ C allergy-friendly mini chocolate chips (I use Enjoy Life) OR cacao nibs (optional)

** If using pumpkin, add 2 T. maple syrup (or equivalent sweetener of your choice)

Directions:

1. Grease or line with parchment paper an 8x8 baking pan. Set aside.

2. Using a hand mixer, combine bananas (or pumpkin), almond butter, protein powder, cacao powder, vanilla, and cinnamon until smooth. Fold in chocolate chips (or nibs). 

3. Pour/spread this mixture into your baking pan; bake in a pre-heated 350 degree oven for 18-22 minutes, or until cooked through (a toothpick inserted near the center should come out just clean).

4. Remove from oven; cool at room temp until pan can be put in the refrigerator. Cool completely before cutting into squares.

Ideas:

Depending on my mood, I like to sprinkle the top of these brownies with flaky sea salt or coconut sugar immediately upon removing from the oven. If you want to get really fancy, you can swirl vegan cream cheese or fruit puree through these brownies before baking. 

Experiment, have fun, and make them your own!

About The Author

Stephanie Thompson is a New Orleans-based functional nutrition consultant who specializes in helping people alleviate frustrating (often mysterious) health symptoms with dietary guidance, targeted nutrients, and lifestyle modifications. She digs deep into the biochemical pathways and interconnected organ systems to find the root causes of her clients' issues for specific and sustainable relief!

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