I will be the first to admit that I am not the healthiest when it comes to baking, but does anyone really expect it to be? I think not... but I wanted to try something new and these brownies combined two of my favorite things: chocolate and raspberries.
I took it the extra step and made them dark chocolate brownies by using dark chocolate cocoa powder, but you can easily use regular. Also, I used what I already had on hand, which was vanilla protein and vanilla almond milk, but you can substitute with chocolate flavored (either or both). The dark chocolate cocoa flavor really came through so I don't think it needed more chocolate.
Please read the important notes all the way at the bottom before making these!
Servings: 16 brownies
Ingredients:
1/4 cup rolled oats, finely blended into oat flour
1/2 cup unsweetened dark cocoa powder (regular is fine, too)
1/2 cup whey protein isolate, chocolate or vanilla (or Vegan protein)
1/2 cup unsweetened apple sauce
1 egg (flax egg if vegan)
1 tbsp honey (agave or maple syrup if vegan)
1 tsp vanilla
2/3 cup unsweetened almond milk, chocolate or vanilla
2 tbsp coconut oil
1/4 cup + 2 tbsp chocolate chips
1/2 cup fresh raspberries, broken into chunks (other options include nuts, coconut)
Directions:
Preheat oven to 350 and either spray or line an 8x8 pan with parchment paper. In a medium bowl, combine oat flour, cocoa powder, and protein and whisk together. In a separate bowl, combine apple sauce, egg, honey, vanilla and almond milk until smooth. Add to the dry ingredients and mix until combined. In another bowl or small saucepan, heat coconut oil and 1/4 cup chocolate chips until melted together. If using a microwave, it should take 30-45 seconds. Heat in 15 minute increments and stir each time you take it out. Add the melted chocolate to your batter and gently stir. Pour mixture into your prepared pan. Sprinkle the remaining 2 tbsp of chocolate chips and raspberries on top. Bake for 20-22 minutes or until cooked through and set. Let them cook completely, then cut into 16 brownies. Best kept sealed and refrigerated.
Recipe from ambitious kitchen.
Important Notes:
The original recipe said this makes 12, 100-calorie brownies but I found it easier to cut 16 (4x4). When I did the math through my app, 12 brownies actually came out to 131 calories with my ingredients.
I used Growing Naturals, which is a vegan rice protein and 1/2 cup was approx. 2.5 oz, or 283 calories, so the nutrition info based on using this protein and 16 brownies. 1 scoop is 80 calories so it was roughly equivalent to 3.5 scoops of protein. This was a pain to figure out so you're welcome :)
I have not made this with a flax egg so the nutrition information is based on a regular egg. If you do, please let me know how it comes out! The brownies were very fudgy, especially in the center. I either under-baked them or that's just how they should be. Next time, I'd like to try adding cornstarch like I do with these (not healthy) gluten-free brownies. I think I'll start with 1/4 cup and combine it with the dry ingredients. This will increase the calories to 106 per brownie.
Nutrition:
Serving size: 1 brownie
Calories: 99kcal
Fat: 4.3g
Carbohydrates: 12.6g
Fiber: 1.9g
Sugar: 5.5g
Protein: 5.7g