Serving Size: 24
Preheat oven to 350°. Line a 9×13 pan with parchment paper, set aside.
To make the first layer, in the bowl of stand mixer, cream together the butter and sugars until smooth. Add in the vanilla and eggs, and mix until smooth.
In a separate small bowl, whisk together the flour, cocoa, and salt. Add to the butter mixture in three additions, mixing well after each.
Stir in the chocolate chips.
Spoon the brownie batter into the prepared baking pan (it will be very thick), and spread it out flat using a rubber spatula coated in cooking spray.
Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the middle comes out mostly clean (if you wait until it is totally clean, the brownies will be a little less fudgy).
Remove from oven and let cool completely before proceeding.
To make the second layer, cream together the butter, pumpkin puree, and vanilla extract using an electric mixer. The butter might look chunky, but don’t worry, it will smooth out later.
Add in the protein powder, salt, and 1 cup of the powdered sugar. Mix until smooth. Continue adding the powdered sugar in 1 cup increments until you reach the consistency of a thick frosting. Mix in the food coloring until well incorporated, if using.
Spread the pumpkin mixture onto the cooled brownies in an even layer. Place in fridge to chill while you make the third layer.
To make the third layer, in a small microwave bowl, combine the baking chocolate and butter. Microwave at 50% for 60-90 seconds, or until the mixture is melted. Stir well.
Remove the brownies from the fridge, and spread the chocolate mixture in an even layer over top of the second layer.
Place the brownies back in the fridge to cool completely before slicing into small squares.
