Breakfast Brownies

Breakfast Brownies

Sayyyyy what? Brownies. For breakfast. And if it’s not a thing now, I hereby declare that they are a thing. Starting now.

These brownies are all kinds of amazing, yet they are totally healthy which means that you can eat them pretty much whenever you want, including breakfast! You’re welcome.

Breakfast Brownies

Seriously, look how chocolatey they are! And you don’t need any butter, eggs, or sugar to make them. These are brownies you can feel good about eating!

If you have been to my blog before, you know I love making breakfast cookies. They are easy to bake up and portable so you eat them anywhere! And if you give a girl a cookie, she’s going to want…a brownie.

These brownies are made with everything I love about my breakfast cookies: oats, banana, applesauce, coconut oil, flax, and sweetened with agave nectar. But then, there is the chocolate! All kinds of good stuff. They are under 150 calories each which means you can eat two (maybe 3!). I actually have also been stealing them for a dessert or snack too. I like eating them straight from the fridge and they almost have a fudge-like texture which makes them seem like they should be so wrong!

Breakfast Brownies

Breakfast Brownies

Ingredients:

  • 3/4 cup quick oats
  • 1/2 cup whole wheat flour (can add up to 2/3 if you want a cake-ier brownie)
  • 1/2 teaspoon baking powder
  • pinch salt
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoon ground flax
  • 1/4 cup coconut oil, melted
  • 1 small to medium-sized ripe banana, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup agave nectar
  • 1/2 cup almond milk (any milk will do)
  • 1/4 cup mini chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Line a 8×8 baking dish with parchment paper with extra hanging off edge for easy removal later. Set aside.
  2. In a large mixing bowl, stir together the oats, flour, baking powder, salt, cocoa powder, and the flax. Make a well in the center and add the coconut oil, mashed banana, applesauce, milk, and the agave nectar. Stir everything together so it is just combined. Do not overmix. Then gently stir in the chocolate chips. Pour the batter into the baking dish.
  3. Bake for 17-20 minutes or until a knife inserted comes out clean. Allow for the brownies to cool. Use the extra parchment paper to lift the brownies out of the dish and cut into squares. Store leftovers in the fridge.

Serving size: 1 brownie; Calories: 142; Fat: 7.1g; Carbs: 20g; Sugars: 5g; Protein: 2.1g; WW Points Plus: 4

If you want more protein, try adding a scoop of your favorite protein powder!

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Breakfast Brownies