Who wouldn’t love brownies for breakfast?!?!  I have a bit of a sweet tooth, so these are perfect to make ahead of time for those mornings when you’re on the go, and feel like something sweet!  You could also have this for dessert too!

This recipe is super simple, since all ingredients are mixed in the blender!

Start by preheating your oven to 350 and lining an 8″x8″ glass pan with parchment paper.

Then, add all ingredients to the blender.  I found that I had to stop & scrape the edges occasionally, until the mixture was fully blended.

After everything is blended, you’ll want to plop the mixture in the middle of the parchment paper, then spread it out evenly.

Bake in the oven for 20 minutes, then let cool for about 10 minutes.

While the brownies are baking &/or cooling, you can whip up a quick batch of frosting.  My frosting of choice is the same buttercream frosting that I use for my Buttercream Fat Bombs!  This only requires a half of a batch of frosting to cover the brownies, and even then, I had about a half cup of frosting left, which I put in the fridge to eat later!  You can then spread evenly over the top of the cooled brownies and sprinkle lightly with pumpkin pie spice, or cinnamon.

Click here for a link to the buttercream frosting recipe.

Click here for a link to my 2 favorite Fat Bomb recipes, including Buttercream Fat Bombs.

Now it’s time to cut & enjoy!!!!

I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!

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Print Recipe

Chocolate Pumpkin Breakfast Brownies

Who wouldn't love brownies for breakfast?!?!

Cuisine

Gluten Free, Keto, Paleo, Sugar Free

Prep Time

5-10 minutes

Cook Time

20 minutes

Passive Time

10 minutes

Servings

pieces

Ingredients

• 1 cup pumpkin puree
• 1/2 cup natural peanut butter
• 1/4 cup cocoa powder
• 1/4 cup protein powder I use hemp protein powder
• 2 tbsp butter softened
• 1 tsp stevia

Cuisine Gluten Free, Keto, Paleo, Sugar Free Prep Time 5-10 minutes Cook Time 20 minutes Passive Time 10 minutes Servings pieces Ingredients 1 cup pumpkin puree 1/2 cup natural peanut butter 1/4 cup cocoa powder 1/4 cup protein powder I use hemp protein powder 2 tbsp butter softened 1 tsp stevia

Instructions

1. Preheat oven to 350 degrees fahrenheit.
2. Place parchment paper in an 8x8 square glass pan.
3. Add all ingredients to the blender & blend until fully mixed.
4. Spread the mixture into the parchment paper lined pan.
5. Bake for 20 minutes.
6. Prep frosting (optional).
7. Remove from oven & let cool for about 10 minutes.
8. Frost, then sprinkle with pumpkin pie spice or cinnamon (optional).

Recipe Notes