Roy’s Light Flourless Peanut Butter Banana Fudge Brownies

Yields 8 brownies 1 Better Balance Bites/Blue Points (see notes)

Calories 80 Fat 1.8g Carbs 14.5g Fiber 4.5g Protein 5.5g

Ingredients

· Cooking/baking spray

· 2 bananas, 10 oz peeled (about 14 oz unpeeled)

· 1/2 cup powdered peanut butter (see notes)

· 1/2 cup cocoa powder

· 1/4 cup SF maple syrup (see notes)

Directions

1. Preheat oven to 350°F. Coat a 9x5 with cooking/baking spray and line with a strip of parchment for easy removal. Foil can also be used but spray the foil instead of the pan.

2. Add bananas to a mixing bowl and mash until smooth. Add in the remaining ingredients and mix well.

3. Add the batter to the pan and smooth the top.

4. Bake about 25-30 minutes, until the top looks set and a toothpick comes out with a thin coating of chocolate. The chocolate will be tacky when touched.

5. Cool 5 minutes before removing from the pan. Let cool completely before cutting into portions.

Notes

· If you’d like, treat this like a fudge and cut it down into bite-sized pieces. This will obviously affect the nutrition facts.

· Peanut allergy? No worries. Swap the powdered peanut butter for powdered almond butter.

· You can replace the powdered peanut butter and maple syrup for 1/2 cup of peanut butter, either regular or one more bite/point-friendly.

· Feel free to add nuts to the batter or a topping to the finished (and cooled) brownies.