Ever come out of a workout and wished you had more than just a bliss ball, or shake? Something a bit more ‘decadent’ that won’t ‘ruin’ all the effort you just went to? Well, now you can have your cake, and eat it too!I don’t know about you guys, but sometimes I get really sick of the same old protein balls… Nuts and seeds, dates or coconut oil and natural sweetener, and a protein powder… Most of which lack in flavour, taste like powder, and/or have been sitting in a packet or jar for who knows how long! This is partly why I much prefer to make my own snacks, especially when it comes to post-workout nutrition!
But like most, sometimes I run out of flavour combinations, or just get generally sick of the ball shaped.. Put simply, sometimes I just want something really enticing, something I wouldn’t expect to be packed with protein, not to mention good for you.
Enter, chocolate fudge protein brownies!
Made from all natural ingredients, these babies are simple, chocolatey, packed with protein, and also loaded with a great balance of healthy fats and carbohydrates, making them the perfect workout treat for all occasions! And instead of using your regular protein powder, I’ve gone ahead and used one of my favourite foods ever – peanut butter! Not just any peanut butter though, the brand spanking new addition to the Mayver’s family – protein peanut butter! Made with nothing but peanuts, peanut flour, and a tiny bit of salt. Now how awesome is that?!
Anyway, as I said.. Brownie. Packed with protein. Packed with carbs. A solid addition of healthy fats. Fudgey.. And did I mention it was all encased in a brownie? 🙂
RECIPE: FUDGEY PROTEIN BROWNIE
Vegan, Gluten Free, Oil Free, Sugar Free.
1 1/4 cup extremely well mashed, ripe banana
2/3 cup Mayver’s Protein Peanut Butter
1/3 cup + 2 tblsp cacao powder
1 tblsp mesquite powder
1 tsp pure vanilla extract
1/4 – 1/3 cup cacao nibs
Dash of cinnamon, optional (but recommended!)
- Preheat oven to 160°C and line a square baking tray with baking paper.
- In a bowl, combine your mashed banana, peanut butter and vanilla until a smooth paste forms.
- Add the cacao and stir slowly. Add the mesquite and cinnamon (if using) and mix until thoroughly combined. The mixture should be thick, but still slightly smooth enough to pour.
- Lastly, fold in the choc chips.
- Spread the brownie mix evenly into the pan, and bake them for about 20 minutes, or until a skewer comes out somewhat clean. There should still be some texture left on the skewer if you want them to remain fudgey.
- Let the brownies cool in the tin completely.
- Cut your brownies into desired number of squares, keep them in the fridge in an airtight container, and try not to eat them all in one sitting 😉
Now how easy is that?! Wholefood ingredients. One bowl. AND about 30 minutes including cooking time! Wowza.
Feel free to substitute any nuts (or choc chips, if you’re so inclined), seeds, or even dried fruit for the cacao nibs. Chopped walnuts would be a fantastic addition, or you could even do a combo of a few things. The options really are limitless, just like with any other brownie!
All that being said, I do hope you give these a try! I mean… Come on… It’s a brownie… You’d be crazy not to want a slice 😉 So get creative! But most of all, enjoy. I get so much happiness out of knowing you like my recipes, so if you do recreate these fudgey blocks of deliciousness (or any of my other recipes), please send me a photo, or tag me on social media!
Happy eating, chocaholics 😉