Instructions

• Preheat oven to 350°F (175°C). Lightly oil an 8x8-inch casserole pan and set aside.
• In a mixing bowl, combine 2 cups very ripe mashed bananas and 1 cup natural peanut butter. Beat with an electric mixer or whisk until just combined and mostly smooth.
• Add 1 cup dark chocolate protein powder to the banana–peanut butter mixture. Stir with a spatula or spoon until fully incorporated and there are no dry pockets.
• Fold in 2/3 cup mini chocolate chips until evenly distributed.
• Pour the batter into the prepared 8x8 pan and spread it into an even layer with a spatula.
• Bake for 25–30 minutes, until the edges are set and the center is mostly set (a toothpick inserted near the center should come out with a few moist crumbs, not raw batter).
• Remove from oven and cool completely in the pan on a wire rack before slicing.
• For cleaner slices, dip a butter knife in warm water and wipe it dry between each cut.
• Store the brownies covered in the refrigerator.