YOUR SOLIN GENERATED RECIPE
Skyr Banana Chocolate Protein Brownies
Oven-baked protein bars blended with fiber-rich chickpeas and creamy skyr for a velvety texture that pairs perfectly with ripe banana and dark cacao.
INGREDIENTS
0.75 cup canned chickpeas
0.5 cup liquid egg whites
1 whole banana
0.25 cup plain skyr
2 tbsp unsweetened almond milk
0.5 scoop chocolate protein powder
2 tbsp cacao powder
1 tbsp sugar-free chocolate pudding mix
1 tsp vanilla extract
1 tsp baking powder
0.5 tsp ground cinnamon
1 tsp instant espresso powder
PREPARATION
Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper for easy removal.
Drain and rinse the canned chickpeas thoroughly under cold water to ensure a neutral flavor base for the batter.
Place the rinsed chickpeas, liquid egg whites, whole banana, plain skyr, almond milk, and vanilla extract into a high-speed blender.
Add the chocolate protein powder, cacao powder, sugar-free chocolate pudding mix, baking powder, cinnamon, and espresso powder to the blender.
Process on high speed until the batter is completely smooth and creamy with no visible chickpea skins.
Pour the batter into the prepared baking pan and smooth the top with a spatula for an even bake.
Bake for 25 to 30 minutes or until the edges are firm and a toothpick inserted into the center comes out mostly clean.
Allow the brownies to cool completely in the pan before slicing into bars to ensure a dense, fudgy consistency.