(Super) Healthy Raspberry Chocolate Protein Brownies

Thought I’d kickoff this month with this super-healthy recipe that will rock your taste buds. June means summer and summer means getting in shape and you can’t do that with regular sugar-ladened brownies (well at least I can’t). I’m on a no-additive-sugar kick for the past few weeks, but last night I was kind of dying and looking for ways to cheat. I stumbled upon Ambitious Kitchen’s 100 Calorie Raspberry Chocolate Protein Brownies– and they were the answer to my prayers.

Yes, I know the chocolate chips probably have sugar.

2014-06-01 21.31.02The true miracle here was that I just so happen to have all the ingredients I needed including the raspberries (freshly bought before I intended to make these brownies), whey powder, agave nectar and coconut oil. These aren’t things I lot of people just have stocked up in their kitchens I assume.

You will need:

  • 8×8 square pan, greased (or use parchment paper)
  • 1/4 cup rolled oats + blender (or oat flour)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup Whey vanilla or chocolate powder (I got mine from Trader Joes)
  • 1/2 cup unsweetened apple sauce (which I didn’t have but I used a nice ripe banana instead)
  • 1 egg
  • 1 tablespoon honey (replacement: agave nectar)
  • 1 teaspoon vanilla extract
  • 2/3 cup almond milk (or soy milk should be fine)
  • 2 tablespoon coconut oil
  • 1/4 cup chocolate chips + 2 tablespoons for later)
  • 1/2 cup raspberries (rip in halves or pieces)

Preheat the oven for 350 F. Put the oats in a blender and blend for 45 sec to 1 min: instant oat flour! Cool beans.

2014-06-01 21.42.55Mix the oat flour with the cocoa powder and whey powder. Set aside.

2014-06-01 21.45.11Blend the wet ingredients well: mashed banana (or your apple sauce), egg, agave, vanilla extract and milk.

2014-06-01 21.45.25In a microwaveable bowl: heat up the chocolate chips with the coconut oil for about 45 seconds. The coconut oil looks like water, but don’t worry keep stirring and it blends well together.

2014-06-01 21.50.59Combine the wet mixture in with the dry mixture and then lastly, add the melted chocolate: blend blend blend away!

2014-06-01 21.52.23Pour into your prepared pan and arrange the raspberry pieces on top and sprinkle the extra chocolate chips on top.

2014-06-01 21.55.48

 

I’m not the biggest fan of raspberries, but these beautiful red gems make a HUGE difference in taste and texture with the finished product. The raspberry provides an extra tartness that brings out the very very (very!) subtle sweetness of the brownies.

2014-06-01 21.58.55

 

Bake for about 22-27 minutes and then take out to cool. I baked it for an extra 5 minutes than the original recipe because I wasn’t sure if the brownies were suppose to be that soft- I got a little worried that I did not bake them long enough. The extra 5 minutes firmed up the brownies a bit more.

2014-06-01 22.43.50The texture is definitely very similar to gluten-free or flourless desserts: very fudge-y and dense. I have to admit when I first bit into one I was like, it’s not sweet at all!!! Ugh! But I guess that’s what happens when I’m so used to eating lots of high-sugar foods. I really had to take a moment to find the subtle sweetness from the chocolate chips and agave. Mmmmm!

2014-06-01 22.43.36Remember to store these in a air-tight container and in the fridge. I have to warn you: these do taste super-healthy. It’s not going to taste like a Betty-Crocker brownie and have 100 calories: the world doesn’t work that way. But I definitely learned to appreciate these and since they are full of protein I can feel less guilty nibbling on one of these post-workout! Happy baking!

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One thought on “(Super) Healthy Raspberry Chocolate Protein Brownies

  1. Hi Eva those brownies sure do look good and super healthy, I will try your recipe, i could use them for a recovery snack. Love the pictures too.

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