Get these seasonal brownies made and in the oven, now! Boosted with a little extra protein thanks to using Naked Nutrition Naked Pea protein powder [paid recipe], the key ingredient here is pumpkin – or sweet potato, if that’s easier to get your hands on – to really add that soft, squidgey and delicious texture! You could swap out the white chocolate for dark (or use a mixture of chunks!) and there you go, a healthy but indulgent snack just in time for autumn.
Ingredients:
- 1 small sweet potato or pumpkin, peeled, de-seeded and cubed
- 2 tablespoons peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 100ml oat milk
- 1 teaspoon vanilla extract
- 100g gluten-free flour
- 2 scoops Naked Nutrition Naked Pea Vanilla protein powder
- 100g sweetener or coconut sugar
- 40g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 50-70g white chocolate (can be dairy-free), cut into chunks
- 3 teaspoons runny peanut butter, to drizzle
Make them!
- First cook the sweet potato or pumpkin until soft, then set aside to cool.
- Add to a blender or food processor with the nut butter, maple syrup, coconut oil, milk, vanilla, flour, protein powder, sweetener/coconut sugar, baking powder and cinnamon and whizz up until quite thick and smooth.
- Spread out into a greased and lined 9x9in baking tin. Drizzle over some peanut butter then scatter over chunks of white chocolate.
- Bake at 180C for 25-30 minutes until golden and firmed up, then leave to cool before cutting into 9 bars. Enjoy!
