Chocolate Protein CRUNCH Brownies
Preheat your oven to 180 degrees C and line a medium sized brownie pan with baking paper.
Using a large mixing bowl, mash bananas until smooth and no lumps can be found. Add in chocolate protein powder, and mix until well combined. Pour in almond milk and mix again.
Melt dark chocolate and coconut oil in increments until the consistency is smooth and glossy. You will need to stir consistently to ensure it does not burn. Add to bowl and stir well.
Finally, add in Ceres muesli mix, cocoa powder and baking soda, and fold into the batter until evenly distributed. The mixture will be gooey.
Pour contents of bowl into your lined tin and bake in oven for 25-30 minutes until they top begins to firm up. The brownies will remain very gooey after cooking time, however if you store them in the fridge they will be perfect.
Allow to cool completely before cutting into squares, and store in an airtight container in the fridge for up to 5 days.
You can find the Granola I used for these brownies here Ceres Organics Granola
3-4 ripe bananas, mashed
150grams Chocolate Protein Powder (I used Tropeaka)
150grams dark chocolate
1 teaspoon coconut oil
1 1/2 cups Ceres Organics Granola (or any other crunchy bits/nuts/seeds/chunks that you like)
2/3 cup almond milk (or milk of choice)
4 teaspoons cacao powder
2 1/2 teaspoons baking soda