Description
This Peanut Butter Protein Brownie is a delicious and healthy treat that combines the richness of peanut butter with the natural sweetness of ripe bananas and the boost of chocolate protein powder. Perfect as a snack or dessert, these gluten-free and vegetarian brownies are quick to make and packed with flavor and nutrition.
Ingredients
Scale
Main Ingredients
- ½ cup creamy peanut butter
- 2 ripe bananas, mashed
- ¼ cup unsweetened cocoa powder
- ¼ cup chocolate or vanilla protein powder
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons dark chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan or a small square pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, creamy peanut butter, maple syrup or honey, and vanilla extract. Stir well until the mixture is smooth and fully combined.
- Add Dry Ingredients: Add the unsweetened cocoa powder, your choice of chocolate or vanilla protein powder, and salt to the wet mixture. Mix thoroughly until the batter is uniform. If desired, gently fold in the dark chocolate chips for extra chocolate flavor.
- Prepare for Baking: Pour the batter evenly into the lined pan and smooth the top with a spatula to create an even layer for baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes. The brownies are done when the top is set and a toothpick inserted into the center comes out with moist crumbs.
- Cool and Slice: Allow the brownies to cool completely in the pan before slicing into bars or squares to maintain their shape and texture.
Notes
- Store the brownies in the refrigerator for up to 5 days to keep them fresh.
- For longer storage, freeze the brownies and thaw when ready to eat for a quick, healthy snack.
- Customize by adding chopped nuts or swirling extra peanut butter on top of the batter before baking for added texture and flavor.
