These Raspberry & Dark Chocolate Protein Brownies are deliciously moist and gooey, super fudgy and extra rich. Healthy to boot and protein-packed, this melt in your mouth tasty snack is the perfect post-workout treat. Made with dates and almond flour, this guilt-free, decadent dessert is also paleo, vegan, gluten-free, dairy-free, grain-free, egg-free and flourless.
These decadent chocolate protein brownies could be your next addiction. Aren’t they the prettiest thing you’ve even seen?
The good news is: They taste even better.
I’ve always loved the tangy & sweet taste of chocolate + raspberry in desserts, but this recipe is pushing this combination to a whole new level.
Like the rest of my recipes, these dark chocolate protein brownies are made entirely with healthy, real food ingredients. You won’t believe how gooey, moist and rich they are. I promise you will never ever want to bake traditional brownies again: This healthier version is just too good to be true.
I won’t lie to you though: This is still a dessert. So if you are watching your calories, you might want to avoid stuffing your face with 3 of them in one go (Although this is going to be tempting, trust me!).
Raspberry & Chocolate Protein Brownies
These protein brownies should be stored in the fridge for two good reasons:
1. These fresh raspberries on top will go bad pretty quickly if you let them sit on the counter for too long.
2. You don’t want that dark chocolate to start melting away between your fingers as soon as you touch it.
The good news is though: They are much tastier right out of the refrigerator.
Note: I sliced this huge square of goodness into 9 pieces and they were huge. So for some of you, 12 or even 16 pieces might be a better idea.
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Raspberry & Dark Chocolate Protein Brownies
- 1 cup fresh raspberries
- 3/4 cup dark chocolate* melted
- Preheat oven to 350F
- Line a 10 inch square baking dish with parchment paper.
Melt coconut oil in a small saucepan over low heat. Remove from heat as soon as it turns liquid.
Process the dates, coconut oil, maple syrup, 3/4 cup almond milk, and frozen raspberries together in a food processor. Process until smooth. This can take from 1 minute to a minute and a half.
Transfer the batter to a large mixing bowl along with the rest of the almond milk and stir in the cacao powder, almond flour, egg, and protein powder. Mix well.
Pour the brownie batter into the baking dish and spread evenly.
Bake for 20-25 minutes, or until the center no longer jiggles like jello when shaken. A toothpick should also come out a bit dirty (but not completely wet) when inserted in the center.
Let sit on the counter for 20-30 minutes then top with fresh strawberries and melted dark chocolate.
Transfer to the refrigerator for 1 to 2 hours before cutting into squares. This will allow enough time for the brownie to set. Otherwise, it may be too liquid.
These are very fudgy brownies. For a cakier version, reduce the amount of almond milk used to 1 cup.
* The type of chocolate chips used should be compliant with your personal diet.