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Banana and Peanut Butter Chocolate Brownies


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Banana and Peanut Butter Chocolate Brownies

A delicious and rich treat!


  • 2 tablespoons flaxseed meal

  • ¾ cup whole pitted dates, chopped (4 oz.)

  • ½ cup mashed banana

  • ½ cup unsweetened, unflavored plant-based milk

  • ¼ cup natural no-salt-added peanut butter

  • 2 teaspoons pure vanilla extract

  • 1 cup quick-cooking rolled oats, ground

  • ⅓ cup unsweetened cocoa powder

  • 2 tablespoons pure cane sugar

  • 1½ teaspoons regular or sodium-free baking powder

  • ½ teaspoons fine sea salt

  • 1 tablespoon powdered sugar

  • 2 bananas


  1. Preheat oven to 350°F. In a small bowl combine flaxseed meal with 6 Tbsp. water; let stand 5 minutes. Place dates in another bowl; add boiling water to cover. Let stand 5 minutes; drain. Line an 8-inch square baking pan with foil.

  2. In a blender or food processor combine flaxseed mixture, drained dates, mashed banana, milk, peanut butter, and vanilla. Cover and blend until smooth.

  3. In a large bowl combine the next five ingredients (through salt). Add blended date mixture; stir together just until moistened. Spoon into the prepared pan, spreading evenly.

  4. Bake about 25 minutes or until puffed and set. Cool on a wire rack at least 30 minutes.

  5. Using a fine-mesh sieve, dust brownies with powdered sugar. Cut into 16 brownies. Thinly slice bananas. Fan slices over the tops of brownies. Serve immediately.


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