Protein Brownies with Chocolate and Raspberry

Ingredients

a quarter cup of gluten-free rolled oats1/2 cup chocolate powder, unsweetened

Whey Chocolate Protein Powder (1/2 cup) (see notes for additional info)

1/2 cup applesauce, unsweetened

a single egg

1 teaspoon of honey

1 teaspoon extract de vanille

Almond Breeze, 2/3 cup Almond Breeze Unsweetened Chocolate or Unsweetened Vanilla

coconut oil (two teaspoons)

2 tablespoons chocolate chips plus 1/4 cup chocolate chips

a half cup of raspberries, split up into big chunks

Directions

Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat an 8×8 inch baking pan.

Blend the oats in a blender for about a minute, or until they resemble flour (you’ve just produced oat flour!). In a medium mixing bowl, whisk together the oat flour, protein powder, and cocoa powder; put aside.

Combine applesauce, egg, honey, vanilla, and unsweetened chocolate almond milk in a large mixing bowl and whisk until smooth and well blended. Combine wet and dry ingredients and stir until just mixed.

In a small saucepan, melt coconut oil and 1/4 cup chocolate chips over very low heat, stirring constantly until all chocolate chips and coconut oil have melted together (you can also heat them in a microwave safe bowl for 30-45 seconds). Stir gently into the brownie batter.

Pour the mixture into the pan that has been prepared. Top with the remaining 2 tablespoons chocolate chips and raspberries; I like to swirl them into the batter with a knife sometimes. Bake for 18-22 minutes, or until the top is firm and barely cooked through. Cool thoroughly in the pan on a wire rack. Cut into 12 bars once cool — please keep in mind that bars should be stored covered in the refrigerator and eaten cold!