Tuesday, 1 March 2016


I've mentioned Ambitious Kitchen before, and I'm still completely in love with all the recipe ideas on the site. This one is for their classic blondie brownie, and although I've kept it as authentic as possible, I've added a couple of extra protein twists - to make them the perfect post-workout snack.

If you want to see the original recipe by Monique, it's here. But keep reading for my step-by-step guide...

What you'll need:

-1x can chickpeas, drained
-1x banana, mashed
-1/4 cup of honey (use maple syrup if you want a vegan alternative)
-1x scoop chocolate protein powder
-1/2tsp baking powder
-1/3 cup crunchy high-protein peanut butter
-100g dark chocolate buttons or pieces


*Preheat the over to 180°C, and grease a medium sized baking tray (about 8 by 8).
1. In a blender, add the drained chickpeas and the banana, and whizz into a thick paste.
2. Transfer into a bowl
3. Mix in the honey, protein powder and the peanut butter. I don't add them to the blender because I like the peanut butter to give the mix a bit of a crunch.
4. If you're using a solid block of chocolate, break it into small, rough pieces before adding. If you're using buttons, just go ahead and mix them right in.
5. Transfer the mixture into the tray, smoothing it over with your spoon.
6. Place in the heated oven for 15-20 minutes, or until firm and lightly browned.
7. Leave to cool before cutting into medium-sized rectangles.

And enjoy. So simple and they taste amazing - you wouldn't even know it had chickpeas in!

Share your snaps with me on Instagram @zoe.101. I love to see what everyone's making.


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