Prep 5 mins
Cooking 40 mins
Serves 9
Enjoy a fresh twist on a classic with these Raspberry Protein Brownies, made using The Healthy Baker Protein Brownie Mix. Rich, chocolatey brownies are paired with bursts of fresh raspberries, creating a soft, fudgy texture with a hint of natural sweetness — with 10g of protein per serve.
Perfect for lunchboxes, afternoon treats or an easy dessert, these brownies offer a balanced combination of indulgence and freshness. Simple to prepare and full of flavour, they’re a delicious way to enjoy a chocolate brownie with a fruity twist and a little extra protein.
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. Fold through half of the raspberries.
Pour batter into the prepared tin and smooth the top.
Bake for about 15 minutes. Add remaining raspberries on top and bake for a further 15-25 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.
