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Double Chocolate Raspberry Protein Brownies

Chocolatey and delicious

Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 9 Servings
Author Sareena's Food

Ingredients

Brownies

  • 1 Flax Egg (1 Tblsp Flax Meal & 3 Tblsp Water)
  • 1/3 Cup Coconut Oil (melted)
  • 1/2 Cup Pitted Medjool Dates
  • 2 Cups Unsweetened Plant Based Milk (seperate 3/4 cup & 1 1/4 cups)
  • 1 1/4 Cups Frozen Raspberries
  • 2 tsp Vanilla
  • 1 Cup Ergogenics Chocolate Plant Protein +Greens
  • 1 Cup Gluten Free All Purpose Flour
  • 1/3 Cup Cocoa Powder
  • 2 tsp Maca Powder
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • Pinch of Salt

Chocolate Sauce

  • 3 Tblsp Coconut Oil (melted)
  • 3 Tblsp Cocoa Powder
  • 3 Tblsp Maple Syrup
  • 1/4 tsp Ground Cinnamon
  • 3/4 Cup Fresh Raspberries

Instructions

Brownies

  1. Preheat oven to 350F/176C.

  2. Make the flax egg and refrigerate for 15 minutes.

  3. In a food processor, combine the frozen raspberries, coconut oil, dates, 3/4 cup of milk and vanilla until smooth.

  4. In a large bowl, add the mixture and the remaining brownie ingredients. Stir until there are no lumps and let it rest for 10 minutes.

  5. Spread into a parchment paper lined 8x10 inch baking dish.

  6. Bake for 40-60 minutes, or until a toothpick comes out almost clean. Cool completely. 

Chocolate Sauce

  1. Combine everything except the raspberries and whisk until smooth.

  2. Place the fresh raspberries over the cooled brownies and drizzle the chocolate sauce over it.

Recipe Notes

*NOTE: If you use regular all purpose flour, reduce the cooking time