As I’ve said before, I am in love with Katie Anne Rutherford‘s #KatieAnneBrownies ❤ since they are so incredibly versatile and can be as macro friendly as you desire. On this particular occasion, I was craving a white chocolate raspberry version, so I made a few tweaks to the original recipe and the result was a deliciously dense treat that was just the right amount of sweet to keep my tastebuds dancing.
🔸15oz can garbanzo beans/chickpeas (drained & rinsed)
🔸150g FF cream cheese
🔸2 whole eggs
🔸100g egg whites
🔸60 mL SF maple syrup
🔸150g Greek yogurt (I used 0% here)
🔸liquid stevia or sucralose to taste (I use 30-40 drops)
🔸1 scoop (33g) Dymatize Elite Whey in Snickerdoodle
🔸30g coconut flour
🔸40g oat flour (or regular flour)
🔸1 tsp cinnamon
🔸2 tsp raspberry extract
🔸1 tsp vanilla extract
🔸164g fresh raspberries
🔸14g (2 pieces) premium white baking chocolate, melted & cooled
🔸30g white chocolate chips
🔸1 tsp each salt, baking powder/soda
-Mix all wet ingredients in food processor, then add dry. Add chocolate chips and baking powder/soda at the end.
-Bake for approximately 30-40 minutes (times are for large square baking dish, adjust accordingly depending on type/number of dishes used).
Recipe Yields: 9 servings