Deliciously healthy, vegan brownies that are swirled with creamy peanut butter and loaded with Oreo cookies! These insanely delicious Oreo brownies are extra fudgy, made vegan, gluten-free and overall healthy! Yum Lets talk about Oreos [and you guys this is not an ad…I just really love […]
Deliciously healthy chocolate fudge sandwiched between two chocolate cookies and then dipped in decadent chocolate. TRIPLE CHOCOLATE! I’ve got another great cookie to add to your Holiday cookie exchange list. This time it’s chocolate on chocolate on chocolate–exactly how I like my cookies. 🙂 […]
Happy New Year folks! Thanks to all of you, 2015 was a great year and I am so excited to create so many new recipes in 2016! If there’s anything specific you would like me to create, I would love to hear from you! My email is in […]
As much as I love peanut butter, there’s a lot of fat–good fat–in it. And with as much as I consume peanut butter, my fat intake can get very high so I eat powdered peanut butter when I feel like I’m really going over board with my […]
I wish I could start every blog post with those sweet sweet words–err healthy words. These brownies are so fudgy and dense; it’s hard to believe they are made from black beans and bananas and only 6g of fat in an entire brownie!
Don’t forget to save this recipe on Pinterest so you don’t lose it! 🙂
Recipe serves 9. Macros per serving: 167 calories/23 carbs/ 6g fat/ 7g protein
- 2 ripe bananas
- 1 box black beans, rinsed (I use the Simply Balanced Target brand about 13oz)
- 1/4 c coconut sugar
- 1/2 scoop protein powder of choice (I used PEScience Cookies and Cream-get 25% off using code PBCHOCO)
- 1/2 c cocoa powder
- 1 tsp baking powder
- 1/4 c plus 2 tbsp. almond meal
- 1/2 c plus 2 tbsp. oat flour
- 2 tbsp. coconut sugar
- 1/4 c powder peanut butter (I used Peanut Butter & Co Mighty Nut)
- 1 tbsp. coconut oil
- 1 tbsp. maple syrup
- 1 tbsp. water
- 1 tbsp. mini chocolate chips
- Pre-heat oven to 350f and prepare an 8×8 inch pan with parchment paper or non-stick spray.
- Place all brownie ingredients in a blender or food processor. Blend until smooth, stopping to scrape the sides when needed.
- Pour evenly into pan and bake for 25-28 minutes.
- Let brownies cool completely. If you absolutely can’t wait like me, you can place them in the freezer for 20 minutes.
- Once cooled, mix all dry ingredients for the cookie dough in a bowl. Add melted coconut oil and remaining ingredients. Mix until dough forms. Fold in chocolate chips.
- Press cookie dough evenly on top on the brownie, flatten with a spatula.
- Place in the freezer for 15 minutes to harden before cutting into 9 square and serving.*
*For more presentable brownies, cut off the edges before cutting into squares.
Pumpkin, chocolate and almond butter–I can’t think of a better combination of flavors! Did I mention these Pumpkin Bars are healthy and made with only whole food ingredients!? If you love this recipe, please share it on your favorite social media sites by using the buttons […]
Let’s talk cookie dough. I want to eat it at all the wrong times, like 2 o’clock in the morning when I can’t sleep. I really believe it has everything to do with being a woman because I have never met a man that would take a spoon to a tub of cookie […]
I’m just not over S’mores anything yet. In fact, I haven’t had enough. I think I need to go on a camping trip and really just get it out of my system. Until then I made this awesome pie to get me through my late night summer cravings.
I used PEScience Select protein powders to sweeten things up without having to add a bunch of sugar. It’s seriously the greatest replacement for most flours and sugars when you are baking light. 🙂
Get 30% your entire PEScience order using my code: PBCHOCO
Make this recipe vegan by using Vegan Protein Powder.
Scroll to the bottom for nutritional info.
Please PIN this recipe if you love it!
- 1 Box Cannellini Beans (rinsed)
- 1/4 c Natural Peanut Butter (I used Nut N’ More)
- 1 Scoop Snickerdoodle Protein Powder
- 1 tbsp. Molasses
- 1 tsp. Vanilla Extract
- 1/2 c Full Fat Coconut Milk (place the can in the refrigerator over night and scape the cream off of the top)
- 1 Scoop Milk Chocolate Protein Powder
- 2 tbsp. Cocoa Powder
- 2 tbsp. Coconut Oil
- 1 tbsp. Coconut Oil
- 1 tbsp. Maple Syrup
- 2 tbsp. Cocoa Powder
Pre-heat oven to 350f. Place all crust ingredients into a food processor or high performing blender and pulse until smooth. Press the crust into the bottom and the sides of an 8×8 inch round pan lined with parchment paper. Bake for 6 minutes. It will seem undercooked but will taste amazing–trust. Add the coconut milk to a mixer and whip it until it’s fluffy (about 30 seconds) add protein powder and cocoa powder. Slowly add melted coconut oil while the mixer is on. Spread your chocolate filling evenly over your crust. Add your next layer of marshmallow dip. For the final chocolate layer: Melt coconut oil and maple syrup together and then mix in cocoa powder. Pour over marshmallow dip and place in the fridge for 2 hours to harden. Enjoy!
I know I have said this before but sometimes I find a product, fall in love with it and then use it ALL THE TIME! Right now I am currently obsessed with Abs Protein Pancake Mix and Nikki’s Coconut Butter. I can’t even remember the last time I […]