Chocolate Protein Brownies

Energy Breakdown (based on 1 brownie) 111 cals

Protein 6.9 g

Fat 6 g

Carbs 6.6 g

Ingredients

• 3 medium ripe bananas (to yield approx. 240g)

• ⅓ cup (120g) crunchy natural peanut butter (or any nut butter)

• ½ cup (60g) vanilla or natural protein powder

• ¼ cup (25g) cocoa or cacao powder

Method

Makes 12

1. Preheat your oven to 180°C (160°C fan-forced). Line a 20cm square cake tin with baking paper, letting it hang over the edges for easy removal.

2. Set one banana aside and mash it with a fork until chunky – you’ll stir this in later for texture.

3. Add the remaining bananas, peanut butter, protein powder, and cocoa powder to a blender or food processor. Blend until smooth and creamy.

4. Pour the mixture into a bowl and fold through the hand-mashed banana.

5. Transfer the batter into the prepared tin, spreading it out evenly.

6. Bake for 15–20 minutes, or until the centre is set and feels firm when lightly pressed.

7. Allow to cool completely in the tin before lifting out and slicing into 12 squares.

Storage tip: Keep in an airtight container in the fridge for up to 5 days, or store in the freezer for up to 3 months.