Chocolate Chunk Raspberry Brownies

GF V DF Aug 25, 2025

Recipe Nutrition Comment Print
Share on:

Is there a better dessert combination than chocolate and raspberries? These healthy brownies are just that, being low sugar, gluten free, and only having healthy fats. With a neutral base of applesauce, almond butter, and coconut oil, sweetened with honey and dark chocolate, brought together with oat flour and coconut oil, and topped with raspberries, these brownies are the perfect dessert or snack without making you feel sluggish

WET INGREDIENTS
- 1/2 cup (120 g) Unsweetened applesauce
- 1 large (50 g) Egg
- 1/4 cup (64 g) Almond butter
- 2 tbsp (42 g) Honey
- 2 tbsp (28 g) Extra virgin coconut oil
- 1 tsp (5 g) Vanilla extract

DRY INGREDIENTS
- 1/2 cup (45 g) Oat flour
- 5 tbsp (25 g) Cocoa powder
- 1/4 tsp (1.5 g) Baking powder
- 1/4 tsp (1.5 g) Baking soda
- 1/4 tsp (1.5 g) Salt

CHOPPED
- 1/4 cup, chopped (40 g) 70% chocolate

TOPPING
- 2/3 cup (100 g) Frozen raspberries

1. Preheat your oven to 350F, and line a 9" square baking pan with parchment paper. Lightly grease the paper

2. In a large bowl, mix together the wet ingredients with a silicone spatula until fully combined

3. Any nut or seed butter will work in place of almond butter, such as peanut butter, cashew butter, tahini, or sunflower seed butter

4. Melted butter or extra virgin olive oil will work in place of melted coconut oil

5. Maple syrup or sugar free syrup will work in place of honey

6. Add the dry ingredients to the wet, and mix until just fully combined

7. Optionally, add 1 tsp (5 g) of espresso powder or instant coffee. This will further bring out the chocolate flavor, but the brownies will not taste like coffee

8. Roughly chop your chocolate, and fold into the brownie batter

9. Transfer the batter to your parchment lined pan, and top with your raspberries, lightly pressing them into the batter

10. Bake at 350F for about 20 minutes, or until the edges are set, and a toothpick to the center comes out almost clean with a few moist crumbs

11. Transfer the pan to the fridge, and let chill for at least 30 minutes before slicing. Store leftover brownies in the fridge

https://www.poormanprotein.com/recipes/raspberry-brownies

Description

 Is there a better dessert combination than chocolate and raspberries? These healthy brownies are just that, being low sugar, gluten free, and only having healthy fats. With a neutral base of applesauce, almond butter, and coconut oil, sweetened with honey and dark chocolate, brought together with oat flour and coconut oil, and topped with raspberries, these brownies are the perfect dessert or snack without making you feel sluggish

Time

Prep Time:

15 minutes

Rest Time:

30 minutes

Cook Time:

20 minutes

Total Time:

1 hours 5 minutes

Cost

Total Cost:

Cost per Serving:

$0.31

Ingredients

Serving(s)

Wet Ingredients

1/2 cup Unsweetened applesauce
1 large Egg
1/4 cup Almond butter
2 tbsp Honey
2 tbsp Extra virgin coconut oil
1 tsp Vanilla extract

Dry Ingredients

1/2 cup Oat flour
5 tbsp Cocoa powder
1/4 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt

Chopped

1/4 cup, chopped 70% chocolate

Topping

2/3 cup Frozen raspberries

Instructions

Cook Mode Off: Prevents screen dimming

Pictures: Shown

1. Preheat your oven to 350F, and line a 9" square baking pan with parchment paper. Lightly grease the paper


2. In a large bowl, mix together the wet ingredients with a silicone spatula until fully combined



3. Any nut or seed butter will work in place of almond butter, such as peanut butter, cashew butter, tahini, or sunflower seed butter


4. Melted butter or extra virgin olive oil will work in place of melted coconut oil


5. Maple syrup or sugar free syrup will work in place of honey


6. Add the dry ingredients to the wet, and mix until just fully combined


7. Optionally, add 1 tsp (5 g) of espresso powder or instant coffee. This will further bring out the chocolate flavor, but the brownies will not taste like coffee


8. Roughly chop your chocolate, and fold into the brownie batter



9. Transfer the batter to your parchment lined pan, and top with your raspberries, lightly pressing them into the batter



10. Bake at 350F for about 20 minutes, or until the edges are set, and a toothpick to the center comes out almost clean with a few moist crumbs



11. Transfer the pan to the fridge, and let chill for at least 30 minutes before slicing. Store leftover brownies in the fridge

Nutrition Facts

------------------------------------------

Servings: 16

Serving Size: 1 brownie
Calories: 88

------------------------------------------
Total Fat: 5.6g (7 %)
 Saturated Fat: 2.5g (12 %)
 Polyunsaturated Fat: 0.7g
 Monounsaturated Fat: 1.9g
Cholesterol: 13mg (4 %)
Sodium: 87mg (4 %)
Total Carbohydrate: 8.7g (3 %)
 Fiber: 2.0g (7 %)
 Net Carbs: 6.7g
 Total Sugar: 4.2g
  Added Sugar: 2.9g (6 %)
Protein: 2.2g (4 %)

------------------------------------------
Vitamin B12: 0.04mcg (2 %)
Vitamin D: 0.08mcg (0 %)
------------------------------------------
Calcium: 23mg (2 %)
Iron: 0.94mg (5 %)
Magnesium: 34mg (8 %)
Potassium: 112mg (2 %)

------------------------------------------

Glycemic Index

:

38.8

Glycemic Load

:

3.3

Sources of Inspiration

https://youtu.be/pSx7GBKbF90?feature=shared

This post may contain affiliate links