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I’ve called them mousse brownies because that’s exactly how they tasted. Smooth, creamy and yet a little cake like - WIN WIN!
Top tip: The blender will get quite sticky so don’t delay in washing up! I suggest getting it done whilst the brownies are baking so there’s nothing stopping you from tucking in when they’re ready.
6 very ripe bananas
240g smooth peanut butter
120g cacao powder
2 scoops chocolate whey protein powder
Splash of milk
Handful chocolate chips
Per Portion: approx. 250 kcal, 11g protein, 13g fat, 22g carbohydrate
(Approximate values sourced from myfitnesspal.com)
1. Preheat the oven to 180C fan and grease and line a square bake tin.
2. Whizz up all of the ingredients (except the choc chips) in a blender until smooth. Pour out into the tin and fold in some choc chips. I left some spare to sprinkle over the top.
3. Bake in the oven for 20-25mins. Once done, leave out to cool. Slice them up as you’d like and refrigerate. I prefer to take these out of the fridge about 10 mins before I eat them.
These are so rich and chocolatey, perfect for a post workout treat.