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Frosted Raspberry Chocolate Protein Brownies

If you are looking for the ultimate healthy dessert snack or treat, these fudgy raspberry chocolate protein brownies are it! They are rich, chocolatey, perfectly sweet, and have bursts of fresh raspberries in every bite. But the best part? They are topped with the dreamiest raspberry frosting that takes them to a whole new level.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword best fudgy protein brownies easy and healthy, chocolate brownies no bake, chocolate protein brownies no bake, clean eating dessert or snack, frosted raspberry chocolate protein brownies, fudgy protein brownies
Servings 8

Ingredients

Brownie Layer

  • 1 cup almond flour
  • 1 cup oat flour (oats blended to a flour)
  • 1/4 cup protein powder, chocolate, vanilla or unflavoured
  • 1/4 cup cocoa powder
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 cup mashed raspberries (fresh or frozen, thawed)
  • 2-4 tablespoons milk of choice (as needed for texture)
  • 1 teaspoon vanilla extract

Raspberry Frosting 

  • 1 cup cream cheese (cold, not softened)
  • 1/4 cup freeze-dried raspberries, finely ground into a powder
  • 1 scoop protein powder, vanilla or unflavoured
  • 1-2 tablespoon honey or maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or can make in a parchment paper lined muffin pan (8-10 muffin cups) or a silicon muffin pan.  

Brownie Base

  • In a mixing bowl, combine almond flour, oat flour, protein powder and cocoa powder.
    Add coconut oil, honey, vanilla extract, and mashed raspberries.
    Mix well - the mixture should be thick and dough-like.
    Add 2–4 tablespoons of milk gradually, only if needed, until the texture becomes fudgy and dough like.
    Scoop the mixture out into the lined pan and spread out evenly with a spatula or back of a spoon.

Raspberry Protein Frosting

  • In a mixing bowl, beat the cold cream cheese until smooth. Add the ground freeze-dried raspberries, protein powder, honey and vanilla extract.
    Beat again until thick and well combined. Can also make this in a food processor!
    Top the brownie layer with the frosting and spread out evenly with a spatula or back of a spoon.
    Place the pan in the fridge for at least 2–3 hours, or in the freezer for 45–60 minutes.  

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Spread the melted chocolate over the frosting layer and place in fridge to set and firm up. Once firm, if using a loaf pan, slice into 8-10 bars or smaller squares. If using a muffin pan, pop out of molds to serve.
    Store in the fridge for up to 1 week or freezer for up to 3 months.
    Notes: Chocolate chips or freeze-dried raspberries can be mixed into the base for extra texture and flavour. 
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