Prep 5 mins
Cooking 40 mins
Serves 9
Enjoy a classic Australian favourite with a twist in these Lamington Protein Brownies, made using The Healthy Baker Protein Brownie Mix. Rich, chocolatey brownies are topped with raspberry jam and finished with a generous sprinkle of coconut, inspired by the iconic lamington — with 10g of protein per serve.
Soft, fudgy and full of flavour, this recipe combines nostalgic lamington elements with the indulgence of a brownie. Perfect for lunchboxes, afternoon treats or sharing with family and friends, these brownies are a simple and delicious way to bring a classic Aussie flavour into your baking with a protein boost.
Preheat oven to 180C conventional or 160C fan-forced. Grease a 20cm square baking tin (5cm deep) and line with baking paper, extending over two sides for easy lift.
Place Protein Brownie Mix, eggs, water and canola oil in a medium bowl. Mix with an electric mixer on low speed for 1 minute until combined, scrape down the bowl, then mix on medium speed for 1 minute until smooth. Stir in half the coconut.
Pour batter into the prepared tin and smooth the top. Dollop raspberry jam on top and sprinkle with remaining coconut.
Bake for about 40-45 minutes, or until the centre is just set and a skewer inserted comes out with a few moist crumbs.
Cool in the tin for 30 minutes, then lift out to a wire rack to cool completely.
Slice into 9 squares and enjoy!
TIP: For a fudgier centre, remove from the oven when the middle still has a slight wobble; for a cakier texture, bake a little longer.
