Ingredients

The following ingredients have 4 Servings
  • 2 medium ripe bananas (240 g)
  • 1/4 cup unsweetened applesauce (60 g)
  • 1/2 cup cocoa powder (60 g)
  • 1 scoop chocolate or vanilla vegan protein powder (30 g)
  • 3 tbsp dairy-free chocolate chips (45 g, plus 2-3 tbsp for sprinkling on top, if desired)
  • 1/4 tsp sea salt, optional
  • 1 tsp vanilla, optional

Instruction

  • Preheat oven to 350 F.
  • Prepare a standard-sized loaf pan with a light coating of non-stick cooking spray or line with a strip of parchment paper so it sticks out over the edges. This will make it easy to lift the brownies out once they’re baked.
  • To use a food processor to prepare the batter, add everything but the chocolate chips and blend into a thick batter then stir in the chocolate chips.
  • To prepare the batter in a bowl, mash the banana in a smooth paste using a fork or immersion blender. Add the rest of the ingredients and mix into a thick batter. It will seem dry and powdery when you start mixing and may take 1-2 minutes of stirring until you have a wet batter.
  • Spread the mixture into the prepared loaf pan. The batter will be quite thick so use a spatula to spread evenly until flat.
  • Sprinkle evenly with an additional 2-3 tablespoon of chocolate chips. Optional but recommended!
  • Bake the brownies for 20 minutes then let cool in the pan for 10-15 minutes.
  • If you lined the pan with parchment, use the edges to lift the brownies out of the pan and onto a cutting board. Slice into 8 squares. If you didn’t use parchment, slice the brownies in the pan and pop them out one by one using a knife or fork.
  • Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
  • The brownies will continue to firm once they cool and are best after they’ve chilled in the fridge.