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.
The 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.
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.
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.
The 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!
Remember 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!