Chef Bob’s Molten Chocolate Pumpkin Fudge Protein Brownies

In keeping with the festive fall feeling we’ve had going here lately, Chef Bob has some Molten Chocolate Pumpkin Fudge Brownies for our snacking pleasure. These are very low-fat, and the pumpkin content will also help to suppress appetite — just one brownie will do you for a snack or dessert and it’ll get you some extra quality protein in to boot.


Click here to subscribe to Chef Bob’s YouTube Channel, and don’t forget to use coupon code CellucorNation to save when buying at Cellucor.com!

Chef Bob's Cellucor Molten Chocolate Pumpkin Fudge Brownies
You'll want the molten chocolate flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cinnamon Swirl Whey at Cellucor.com to save money!
Servings Prep Time Cook Time
1 Tray 5 Minutes 5 Minutes
Servings Prep Time Cook Time
1 Tray 5 Minutes 5 Minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Chef Bob's Cellucor Molten Chocolate Pumpkin Fudge Brownies
Amount Per Serving
Calories 477 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 51mg 17%
Sodium 1290mg 54%
Potassium 414mg 12%
Total Carbohydrates 69g 23%
Dietary Fiber 6g 24%
Sugars 14g
Protein 43g 86%
Vitamin A 382%
Vitamin C 8%
Calcium 45%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
You'll want the molten chocolate flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cinnamon Swirl Whey at Cellucor.com to save money!
Servings Prep Time Cook Time
1 Tray 5 Minutes 5 Minutes
Servings Prep Time Cook Time
1 Tray 5 Minutes 5 Minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Chef Bob's Cellucor Molten Chocolate Pumpkin Fudge Brownies
Amount Per Serving
Calories 477 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 51mg 17%
Sodium 1290mg 54%
Potassium 414mg 12%
Total Carbohydrates 69g 23%
Dietary Fiber 6g 24%
Sugars 14g
Protein 43g 86%
Vitamin A 382%
Vitamin C 8%
Calcium 45%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings: Tray
Units:
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Combine all Dry ingredients into a mixing bowl (Whey, SF/FF Pudding Mix, Cocoa, Splenda, Baking Powder, Salt, Extra Fluffy Pancake Mix).
  3. Add all wet ingredients to the dry and mix with a hand mixer or a stand up mixer until batter is formed (will be very thick).
  4. Coat a 6x6 or 9x9 Baking pan with cooking spray, transfer batter, and bake for 20-25 minutes on 350 degrees.
  5. Remove from oven, allow to cool on a cooling rack for 3-5 minutes,. Carefully transfer to a plate or a cutting board. Cut into how many servings you would like and Enjoy!
  6. Not necessary, but if you would like to top with any additional syrup that is personal preference. The caloric allotment will vary depending on what you add!
Recipe Notes

Some optional topping ideas from Chef Bob include PB Lean, sugar-free chocolate syrup, or Walden Farms Syrups

Share this Recipe

The Pumpkin Fudge Protein Brownie Recipe Transcription

“Welcome back, Cellucor Nation, we’re back and today we’re making Molten Chocolate Pumpkin Fudge Brownies. Throwing in some Libby’s pumpkin, a little Hershey cocoa, and we’re going to make some delicious, low-calorie protein brownies.

Dry Ingredients

Cellucor COR-Performance Whey

This recipe uses Cellucor’s COR Performance Whey. Click the image above to compare prices, or use coupon CellucorNation to save when ordering direct from Cellucor!

Preheat your oven to 350 degrees. Your ingredients will be one scoop of COR-Performance Molten Chocolate Whey (34 grams), one-and-a-half servings of the extra fluffy complete pancake mix from Walmart (60 grams), one serving of sugar-free fat-free Jello pudding mix (I’m using vanilla – eight grams worth), one tablespoon of Hershey cocoa (about 12 grams), a dash of salt to enhance flavor, a dash of baking powder to help it rise, and a half cup of Splenda to help sweeten the final product.

Wet Ingredients

And for our wet ingredients we’ll have a half a cup of Libby’s pumpkin (122 grams), pumpkin is also a great fat alternative just like yogurt and bananas. A dash of vanilla extract, and we are going to add two egg whites to the mix. As our oven pre-heats, we’re going to take a hand mixer, blend this up and we will be right back.

Cooking

So the oven is pre-heated, now we take a little 6×6 or 9×9 tray, coat it with cooking spray. And your batter should be very thick, you’re gonna take a spatula, as you can see it’s very thick and sticks to the spatula. Drop it in the tray, even it out, and we’re gonna place it in the oven for about 20 to 25 minutes. Then we’ll see how our brownies do come out.

So our brownies are complete, very soft, very moist. What you can do is transfer this to a cutting board, and you can cut this into as many servings as you would like.

Macros

The whole recipe is seven grams of fat, 40 grams of protein and 70 grams of carbs for a 9×9 tray of brownies. Guys, enjoy the recipe!”

Support Chef Bob at Cellucor!

Remember, use coupon code CellucorNation when buying any products on Cellucor.com, and stay tuned to PricePlow for more recipes using protein powder!!

About the Author: Mike Roberto

Mike Roberto

Mike Roberto is a research scientist and water sports athlete who founded PricePlow. He is a biohacker with extensive experience in supplementation and dietary modification, whose personal expertise stems from several "n=1" experiments done on himself.

Mike's goal is to bridge the gap between nutritional research scientists and non-academics who seek to better their health in a system that has catastrophically failed the public.

No Comments | Posted in , | Tagged , , , .

Comments and Discussion (Powered by the PricePlow Forum)