Keeping with my obsession of #KatieAnneBrownies ❤ I decided to combine two of my favorite things: dark chocolate and raspberries. I mean, who doesn’t love dark chocolate with raspberries, right? This is the perfect sweet you’ve been craving, but didn’t know you were missing!
This particular recipe will create super dense and moist brownies that go perfect with ice cream, yogurt, or even as a standalone. You can always use more or less raspberries, depending on your taste preferences, but note the macros/nutrition will change.
🔸15oz can black beans (drained & rinsed)
🔸150g fat free cream cheese
🔸2 whole eggs
🔸150g MuscleEgg in chocolate caramel (or plain egg whites)
🔸200g fresh raspberries
🔸60 mL SF maple syrup
🔸150g Greek yogurt (I used 0%)
🔸liquid stevia or sucralose to taste (I use 30-40 drops)
🔸1 scoop (30g) De Novo Nutrition Max MPS Whey in White Cake
🔸28g coconut flour
🔸40g oat flour (or regular flour)
🔸30g dark chocolate cocoa powder
🔸14g (2 pieces) unsweetened chocolate, melted & cooled
🔸30g mini semi-sweet chocolate chips
🔸1 tsp salt
🔸1 tsp baking powder
🔸1 tsp baking soda
- Mix all wet ingredients in food processor, then add dry. Add chocolate chips and baking powder/soda at the end.
- Bake for approximately 35-40 minutes (cooking time for single square dish, adjust accordingly depending on type/number of dishes used).
- OPTIONAL: Take out when still a tiny bit gooey for fudge-like consistency.