PB Chocolate Chip Cookie Dough Brownies

Glorious. That’s what these are. Just glorious.

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PB Chocolate Chip Cookie Dough Brownies are my new favorite dessert. A healthier spin on the classic chocolate chip cookie bar/brownie combo, this dessert is a crowd pleaser!

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A luscious, velvety brownie layer is the foundation of this dish, and it’s topped with a combination of all the greats. Peanut butter. Banana. Dark chocolate chips. Oats. Need I say more?

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PB Chocolate Chip Cookie Dough Brownies

Makes one 9″ cake pan

Inspired by Yeah…Imma Eat That

Brownie Layer

1 cup of black beans, rinsed and drained

1/2 cup of dark chocolate chips, melted

1/4 cup of plain Greek yogurt

1 flax seed egg

1/2 tsp vanilla

1/4 cup cocoa powder

1/2 tsp baking powder

Pinch of sea salt

Cookie Dough Layer

1/2 cup of whole wheat flour

1 cup of old fashioned oats

1/4 tsp cinnamon

Dash of sea salt

1/4 cup of natural peanut butter, melted

1 banana, very ripe and mashed

2 tbsp honey

1/3 cup dark chocolate chips

To make these brownies, start by preheating your oven to 350 degrees and grease a 9″ cake pan.

Next, in a food processor combine the ingredients for the brownie layer (black beans, melted dark chocolate chips, greek yogurt, flax egg, vanilla, cocoa powder, baking powder and sea salt) until smooth.

Pour the batter in the cake pan and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

While the brownie layer is cooking, prepare the cookie dough layer.

In a medium sized mixing bowl combine the flour, oats, cinnamon, salt and chocolate chips. Then stir in the peanut butter, mashed banana and honey.

When brownies are cooled, gently press down the cookie dough layer on top. Place the brownies in the fridge and serve chilled. Enjoy!

Brownies are the greatest,

Sydney

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