Dark Chocolate Pumpkin Protein Brownies

Kathleen TesoriBy Kat  

December 11, 2015

Compare the nutritional analysis of a box vs the nutrition in this recipe!
Box version:
In comparison; Approximate Nutritional Analysis using Recipe on box:
Calories: 206
Fat: 10.8 grams
Carbohydrates: 30 grams
Protein: 1.4 grams

  • Yields: 16 to 20 brownies


1 can (425 grams) of pumpkin puree

40 grams of vanilla protein use a scale to measure

4 oz water

1 box of Ghirardelli Dark Chocolate Brownie Mix



2Preheat oven to 350

3Spray a 9 x 9 pan (I used a glass Pyrex dish)

4Add 1 can of 100% pure pumpkin to mixing bowl

5Fill up a blender bottle with 4 oz of water, using a scale add 40 grams of vanilla protein, shake until well mixed and pour into mixing bowl. (it will be super thick)

6Add box of brownie mix and stir all together

7Pour batter into 9 x 9 baking dish cook 325 for 35 minutes or longer; begin checking at 35 minutes.

8*if you use a 9 x 13 cake pan the brownies become thinner and more “cake like” which is yummy too! The 9 x 9 pan gives them a thick fudgey brownie taste and texture.


Nutrition Facts

Serving Size1 brownie
Protein2.3 grams
Total Fat3.6 grams
Total Carbohydrates31.2 grams

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