Raspberry Dark Chocolate Protein Brownies Recipes

DARK CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees and spray an 8x8 baking dish with baking spray.
• In a large bowl add the melted butter and sugar. Whisk well for a minute or so until sugar is dissolved and the butter mixture has cooled.
• Add in the vanilla and eggs and whisk until well combined.
• Sift together the flour, baking soda, cocoa, and salt and add to the wet mixture.
• Whisk until just combined.
• Stir in the chocolate chunks.
• Pour batter into the baking dish and top with raspberries.
• Bake for 20-22 minutes, don't overbake.

RASPBERRY & DARK CHOCOLATE PROTEIN BROWNIES

Steps:

• 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.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

CHOCOLATE-COVERED RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
• Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
• Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
• Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
• Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
• To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
• Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
• Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.