Isn’t that a mouthful to say? As strange as these may sound, I assure you they’re SO GOOD. And good-for-you too, as brownies go. Each brownie has approximately 1/16 of a banana, which is 1/8 of a fruit serving! More than you would have gotten from a regular brownie. So there. Anyway, let’s make some.
This is a terrible representation of the brownies’ appearance.
I’m too lazy to go take another picture.
If you make the brownies, you’ll get to see what they REALLY look like!
Preheat oven to 350 degrees F. Take a large bowl, and put 1/3 cup peanut butter in it. Melt in the microwave for 30 seconds, or until it’s smooth and viscous.
Add 1 medium ripe banana, and smash it into the peanut butter with a spoon.
Throw in 1/4 cup dark chocolate chips. I broke out the good stuff.
Pop it in the microwave for 20 more seconds, just to melt the chocolate a bit. Stir everything together.
Add 2 tablespoons Greek yogurt. I have a thing for Greek yogurt in brownies. Don’t know why. Throw in 1 egg white, too.
Now sprinkle in 1/4 cup granulated sugar, 1/4 teaspoon each vanilla extract and salt, and 1/2 teaspoon baking soda.
Note: I know this isn’t how you usually make brownies.
I don’t care. This is my recipe and you will make it my way.
Another Note: This is not vanilla.
This is vanilla.
I love this photo. I took it and edited it to death.
Add 1 cup of flour and 2 tablespoons dark chocolate cocoa powder. Stir it all up and pour the batter into a foil-lined, sprayed 8×8-inch square pan.
The batter will be thick- don’t be alarmed! Spread it out using an offset spatula.
Bake for 20-25 minutes. As you can see, I forgot to take a picture of the batter in the pan, so I took one of the batter in the pan in the oven. Lovely.
Store the cooled brownies in a plastic container so they stay moist. Enjoy!