Hands down, this recipe for Raspberry Chocolate Brownies is one of the best I made, if not the best brownie recipe I have ever made! The initial inspiration came from my blogger friend Natalie from Feasting on Fruit when I realized what a killer combo raspberries and chocolate are.
How do we make these Chocolate Raspberry Brownies healthy?
Answer is easy! You add veggies! I have become a champion in adding heaps of veg to my dessert recipes and it was. areal game changes for someone that tries to make every treat more wholesome. So for this recipes we are adding a whole can of kidney beans. Apart form the fact that it adds nutritional benefit of the beans, it adds 400g of proteins to your brownies. Plus, I find it makes your brownie moist and gooey. For this recipe the beans even allow you to go very easy on the oil or butter cause you don’t need any of those.
The brownie is entirely free from refined sugar, I use a mixture of dates, a very ripe banana and some maple syrup. I am sure you could totally go without the maple syrup by adding even more dates if you wanted to go for only natural sweeteners. You could totally sub the banana for apple sauce too. Coffee is also a super important ingredient which adds so much depths to the brownies and elevates the chocolate flavor. So don’t skip it!
This recipe uses wholemeal flour but if you are following a gluten-free diet, you can swab for your favorite gluten-free flour mix too. If you have studied the last of ingredients you have probably noticed that it is fully vegan too.
It definitely helps to have a good blender or food processor for this recipe since you want the beans, banana and part of the raspberries to be real smooth before adding them to the dry ingredients. Otherwise your brownie might get a bit of a gritty texture. But what you want is that velvet smooth consistency here. I have been using my Vitamix for this recipe but any high speed blender works well.
Now have you worked up a hunger for these babes? Me too, so let’s dig right into the recipe!
Raspberry Chocolate Brownie
- 180 g wholemeal flour
- 1 tsp baking powder
- 4 tsp coffee powder
- 100 g cocoa powder
- 1 tsp ground vanilla
- 1 tsp salt
- 1 ripe banana
- 120 g dates
- 1 can kidney beans (drained)
- 120 ml maple syrup
- 400 ml water
- 250 g frozen raspberries
- In a big bowl whisk togetheer the flour, baking powder, coffee powder, cocoa powder, ground vanilla and salt. Set aside for a moment.
- Add to your blender: 1 banana, the dates, drained kidney beans, maple syrup and water. Add half of the frozen raspberries to the blender too. Blend for at least one minute or until very smooth.
- Pour the mixture into the bowl with the dry ingredients. Mix with a big spoon until you are left with a well combined dough.
- Line a sqaure brownie tin with parchment paper and pour in the dough. Sprinkle the leftover frozen raspberries on top of the dough.
- Pre-heat the oven to 180 Degrees Celsius. Bake the Raspyberry Chocolate Brownie for 45 – 55 minutes but make sure to test with a tooth pick. If the dough still stick to the tooth pick, it still needs some more baking time.
- Let cool entirely before releasing the brownie from the tin. Cut and enjoy!
Looking for more secretly healthy desserts and cakes? Make sure to check out my
Seriously Decadent Snickers Cake