Fat-Loss Chocolate Raspberry Brownies

Ingredients

• 0.5 cup 0% Greek yogurt
• 0.25 cup Unsweetened applesauce
• 1 Egg
• 0.333 cup Monk fruit sweetener (For the brownie layer.)
• 1 tsp Vanilla extract
• 0.5 cup Dark cocoa powder
• 1 scoop Vanilla or chocolate protein powder (Use vanilla or chocolate protein powder; estimated as approximately 30 g per scoop.)
• 0.25 cup All-purpose flour
• 1 tsp Baking powder
• Salt (A pinch, to taste.)
• 1.5 cup Frozen raspberries
• 1.5 tbsp Monk fruit sweetener (Optional; add to the raspberry layer to taste. The source gives a range of 1–2 tbsp.)
• 0.333 cup Chocolate chips
• 1 tbsp Coconut oil (Alternatively, use a splash of milk as specified in the source.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving some overhang to make the brownies easier to remove.

2. 2

   In a mixing bowl, combine the Greek yogurt, applesauce, egg, monk fruit sweetener, and vanilla extract. Whisk until the mixture is smooth and evenly blended.

3. 3

   Add the dark cocoa powder, protein powder, flour, baking powder, and salt to the wet mixture. Stir just until no dry streaks remain; do not overmix.

4. 4

   Pour the brownie batter into the prepared loaf pan and spread it into an even layer.

5. 5

   Bake for 20–25 minutes, until the brownie is just set in the center. It should still be moist rather than dry. Remove from the oven and let it cool completely in the pan.

6. 6

   While the brownie cools, place the frozen raspberries in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down into a thick, jam-like consistency.

7. 7

   Add 1–2 tablespoons of monk fruit sweetener to the raspberries if desired, adjusting to taste. Remove the raspberry mixture from the heat and let it cool.

8. 8

   Spread the cooled raspberry mixture evenly over the completely cooled brownie layer.

9. 9

   Melt the chocolate chips with the coconut oil in a heatproof bowl, using short microwave intervals or a double boiler, stirring until smooth. A splash of milk may be used instead of the coconut oil.

10. 10

    Pour the melted chocolate over the raspberry layer and spread it into a thin, even coating.

11. 11

    Refrigerate the assembled brownies for 30 minutes, or until the chocolate topping is set. Lift them from the pan using the parchment overhang, slice, and serve.

Notes

Let the brownie cool completely before adding the raspberry layer so the layers remain distinct. Refrigerate leftovers in a covered container for up to 4 days.

Nutrition per serving

• dessert
• brownies
• baked
• chocolate
• raspberry
• high-protein
• vegetarian
• make-ahead