So this was one of those recipes that I almost didn’t even post. Not because they didn’t taste good, but because I am a goof and forgot to use cooking spray when baking them. At first, they were sticking to the pan, so I just didn’t even bother with them and put them in the fridge. The next day, I sliced them, and sure enough they actually came out of the pan.

I’m really glad I didn’t just toss them out because they are absolutely delicious. How could you not love a delicious chocolate chip protein blondie topped with a chocolate protein cheesecake layer? You’re right. You can’t not love this. I even surprised myself at how awesome these blondie bars are.

The bottom layer, as I hinted at above, is a chocolate chip protein blondie. It is made with none other than garbanzo beans. Most of my blondie recipes use garbanzo beans because they give an awesome moist texture without the use of any flour. Not to mention the fiber and protein it adds.

The top layer is a chocolate protein cheesecake. It is made with vanilla Greek yogurt, cream cheese, cocoa powder, chocolate protein powder, and a little bit of stevia to sweeten. Both the blondie and the cheesecake layer would be great on their own, but when they are together the flavor is taken to the next level.