High Protein Vegan Fudge Brownies

In a food processor, combine 1 can of rinsed and drained butter beans and 1 large banana. Puree until smooth. Then, add 1/4 cup maple syrup, 1/4 cup cacao powder, 1/4 cup chocolate protein powder, 1/3 cup oat flour, a pinch of sea salt, a pinch of baking powder, and 1/4 cup non-dairy milk. Blend everything until a uniform batter forms. Transfer the batter to a greased baking tin. Bake at 350F for 15-20 minutes and let cool completely before icing. For extra richness and fudginess, place the brownies in the fridge to cool.

While the brownies are cooling, make the chocolate ganache: In a small bowl, combine 1/2 cup cacao powder, 1/3 cup powdered sugar, and 3 tablespoons non-dairy milk. Whisk until smooth and uniform. Spread the ganache over the cooled brownies. Place the brownies back in the fridge to set before slicing.