Dense sweet and salty peanut butter crust topped with moist and fudgey protein brownie layer to make the perfect combination of chocolate and peanut butter.
Author: Spencer Miller
Serves: 16 bars
Ingredients
Peanut Butter Crust
3.5 cups Cheerios
¼ cup pure maple syrup
¼ cup almond milk
½ cup creamy peanut butter
Brownie Layer
1 can garbanzo beans
½ cup oat flour
½ cup oats
¼ cup cocoa powder
1 scoop chocolate protein powder
½ cup pure maple syrup
2 whole eggs
¼ cup coconut oil, melted
2 tbsp. almond milk (may need more depending on protein powder)
⅓ cup chocolate chips, melted
Instructions
Preheat oven to 350F. Add all crust ingredients to a food processor. Blend until fine and crumbly. Spray an 8x8 baking pan with nonstick spray. Press crust evenly into the bottom of the pan.
Clean out food processor. Add all ingredients for the brownie layer the to food processor. Blend until a thick, smooth batter forms. You don’t want there to be any remaining large pieces of garbanzo beans or oats.
Spoon brownie batter over top of peanut butter crust. Spread until even and smooth on top. Bake for about 12-15 minutes. Once baked, let completely cool. Cut into 16 bars and enjoy!