Chocolatey-Vegan “Hammer Protein” Brownies

Jannine Myers

Who doesn’t love brownies? I’d say most of us love brownies, and there’s nothing wrong with that unless you’re someone who has a hard time stopping at just one. If that’s you, try making a batch of these not-so-guilty brownies and see if they measure up to your taste standards. I made them for myself and my daughter, and admittedly, they were not sweet enough for my daughter – but, she’s a teenager who loves real cookies and brownies! As for me, they hit the sweet tooth right on the spot, and the texture was perfectly moist.

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Ingredients

  • 5 Chiquita Mini Bananas (the really small ones that fit in the palm of your hand)

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Directions

Preheat oven to 350 degrees F. Grease a square baking pan with a little oil from the peanut butter jar. Add all the ingredients to a blender, and pulse to a nice smooth doughy consistency. Transfer the dough mixture to the baking pan, and evenly press it out. Bake for approximately 20 minutes. Let it cool, then cut into 16 squares.

Enjoy!

Note: compare the nutritional information between

these brownies, and a Betty Crocker brownie:

89 calories                                  164 calories

4.19g fat                                      6.62g fat

43.27mg sodium                         105.38mg sodium

4.36g carbohydrates                   25.11g carbohydrates

2.45g additional sugar                 16.37g additional sugar

4g protein                                    1.72g protein

 

 

 

 

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