Homemade Brownies With Cocoa Powder (From Scratch Recipe)

Alyssa Atkinson

Easy vegan brownies that are ultra moist and loaded with rich chocolate flavor.

Prep Time 15

Cook Time 22

Total Time 37

Course Dessert

Cuisine American

Servings 8 brownies

Calories 110 kcal

2 scoops (38 grams) vegan chocolate protein powder (I used Orgain simple protein powder in the chocolate peanut butter cup flavor)
3 tbsp cocoa powder (I used Hershey's special dark)
3 tbsp coconut sugar
3 tbsp quick oats (blended into a fine oat flour)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup + 2 tbsp nut milk
1/3 cup canned pumpkin
3 tbsp creamy natural peanut butter
2 tbsp semi-sweet chocolate chips (more as desired)

Preheat the oven to 350° F.
In a large bowl, mix together the protein powder, cocoa powder, coconut sugar, oat flour, baking powder, and baking soda.
Make a well in the center of the bowl, then add the canned pumpkin, peanut butter, and nut milk.
Mix the wet ingredients together, then slowly mix the wet into the dry to form a smooth brownie batter.
Pour the brownie batter into a lined or greased rectangular baking pan.
Evenly distribute the chocolate chips on top of the brownie batter.
Bake the brownies for about 22 minutes, or until a toothpick inserted comes out clean.
Let the brownies cool completely before cutting them into eight rectangles.
Dig in and enjoy!