150cal per brownie (with frosting) - 110cal without
1/4 cup natural peanut butter
3 tbsp cocoa powder
1 tbsp maple syrup
3 tbsp Noa & Co chocolate protein powder
1/2 tsp baking powder
30-40ml cold black coffee
15g dark choc chips
Pre heat oven to 180°C
Mash the banana
Then add all the remaking ingredients except the choc chips - only fold them into the batter once well combined.
Pour batter into a small rectangular or square baking dish and bake for 15-20min until cooked on top.
Allow to cook fully before frosting. Store in the fridge for an extra moist brownie.
Simple blend about 109g tofu with 1 tsp maple syrup, @pb2southafrica and instant coffee with a splash of almond milk. Keep blending until glossy and smooth.