Pumpkin Fudge Swirl Brownies

Pumpkin Fudge Swirl Brownies

Fudgey brownies with creamy pumpkin swirled throughout… No refined sugar or flour to be found! This is one recipe that you will have to give away before you eat the entire batch. I’m willing to bet nobody will ever guess these are healthy.. and they most certainly wont ever guess the main ingredient! 😉

I dont know about you but there is nothing worse than a “cakey” brownie. My goal from the beginning was to create a healthy brownie that was fudgey and rich. No dry protein brownies here. You all know what I’m talking about. That recipe that you find online and get super excited for.. only to have your hope dashed upon taking the first bite and realizing you could have slapped some frosting on sponge and been just as satisfied…


An inside view of the pumpkin fudge goodness
An inside view of the pumpkin fudge goodness

Give these a try and I’m sure they will be your new “go-to” protein brownie recipe. If you aren’t a fan of pumpkin, you can easily leave it out for the same result. AND if you want an even fudgier brownie you can replace the applesauce with more coconut oil. You can even try replacing the protein powder with oat flour, whole wheat pastry flour etc. I however have not yet tried any of the above, so I can’t promise the same result. I’d love to hear about the result of any substitutions you guys try!

Pumpkin Fudge Swirl Brownies- Recipe by @proshapefitness

Oh and I almost to mention the main ingredient here… beans. More specifically, black beans. I know, I know… why couldn’t I have just made a normal brownie without the beans? Well lets just say it adds a very rich, fudgey factor and allows the use of NO flour. A brownie without flour?! Crazy, but it works! And I promise you can’t taste the beans =)

Perfect with your morning cup of coffee!
Perfect with your morning cup of coffee!


Pumpkin Fudge Swirl Brownies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 brownies

Serving Size: 1 brownie


  • 1 can black beans, drained and rinsed (15 oz)
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 30g chocolate protein powder (I used 30g Trutein Chocolate Peanut Butter)
  • 1/4 coconut sugar (~37g)- you could sub with stevia, xylitol etc.
  • 2 whole eggs (could replace with egg whites, but will result in a drier brownie)
  • 1/4 cup honey (~84g)
  • 2 tbsp melted coconut oil
  • 3 tbsp no sugar added applesauce
  • 1/8 tsp lite salt
  • For pumpkin swirl
  • 1/2 cup pure pumpkin
  • 1 tbsp sugar free syrup
  • stevia drops to taste (I used 10 drops english toffee stevia drops)


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients for brownies in a food processor. Make sure to let it run for a while until beans are thoroughly blended.
  3. Pour into either a greased 8x8 pan or lined cupcake pan (I did the latter and used silicone liners)
  4. Mix all ingredients for the pumpkin mixture and swirl throughout the brownie mixture.
  5. Bake for approx. 20m, until a toothpick inserted in the center comes out clean.
  6. Store in an airtight container in the fridge. These taste even better after a couple of days!


Nutrition: calories- 127cal, fat- 4g, carb- 19g, protein- 6g


About Melissa

Melissa Wilson is a Certified Strength and Conditioning Specialist through NSCA and received her Bachelor’s degree from California Polytechnic State University-San Luis Obispo. In addition to in-person training, Melissa is the founder of ProShape Fitness -- a healthy living company, which specializes in online fitness and nutrition coaching for individuals who want to get back into shape and adopt healthier lifestyle habits.

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