Chocolate brownies have been given a healthier twist and some added fruit and they couldn't be easier to make! These Healthy Chocolate Raspberry Brownies take just 5 minutes to prepare - and they're vegan and gluten free too!
These raspberry brownies are made with oat flour, sweetened with banana and granulated sweetener and have some fruit added to make them healthier. They are lower in calories than the average brownie too - just 76 calories each.
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Why should you try it?
- Only 76 calories per brownie
- Vegan, gluten free and low carb
- Kids will love them
- Really easy to make
What you will need
- Bananas - This is what helps to make them deliciously fudgey. The key is to use ripe bananas.
- Cashew butter - This also contributes to the fudginess. You can swap it for almond or peanut butter instead, but we really love the flavour of cashew.
- Cocoa powder - We used unsweetened cocoa powder.
- Sweetener - To keep this lower in sugar and calories, we used a granulated sweetener. You can swap it for caster sugar though.
- Rolled oats - Instead of flour, we have made an oat flour. This is down by blending up oats until they are a flour consistency.
- Almond milk - We used almond milk to keep this recipe vegan. You could swap it for another plant based milk, or even use a dairy milk.
- Vanilla extract - This adds lots of flavour. Make sure to use extract and not essence.
- Raspberries - You can swap these for strawberries or blueberries if you prefer.
- Sea salt - A small pinch of salt adds lots of flavour to chocolate recipes.
Step by step
One: In a large mixing bowl, mash the bananas until they are smooth.
Two: Add the cashew butter to the banana.
Three: Add the cocoa powder.
Four: Add the granulated sweetener.
Five: Add the oat flour, sea salt and vanilla extract.
Six: Add the almond milk.
Seven: Mix everything together in the bowl.
Eight: Pour the mixture in to an 8x6" baking dish that has been lined with baking paper and then drop the raspberries on top, pushing them slightly into the mixture.
Nine: Put them in a preheated oven at 200°C/400°F/Gas 6 for 25 minutes. Leave to cool completely before cutting and keep them in the fridge so they stay firm.
Are these healthy?
They are healthier! You can't go wrong with a chocolate brownie. It's a classic dessert choice and the gooier and fudgier the better in our opinion. Thanks to the banana and cashew butter in these chocolate raspberry brownies, they are both those things, but they are also low in calories and carbs too. Woooo Hoooo for healthy chocolate brownies!
We have used a granulated sweetener instead of sugar, but you could use sugar instead if you prefer.
What to drink with these
Any of the following drinks will go perfectly with one of these chocolate raspberry brownies:
FAQs
Chocolate and raspberry is a delicious combination, but you don't have to use raspberries - you could use pitted cherries, chunks of strawberries, blackberries or blueberries. You could even use a mix of them all.
As these healthy chocolate brownies haven't got any eggs or butter in them, they are a great low fat brownie option. They are suitable if you are following Slimming World or Weight Watchers and they keep for a good few days in the fridge, so there is no need to eat them all quickly before they go bad. Although the temptation is strong - they are that good!
Extra tips
- You don't have to use raspberries - you could use pitted cherries, chunks of strawberries, blackberries or blueberries. You could even use a mixture of them all.
- These brownies are vegan, however you can use cow's milk if you don't want to use nut milk.
- Love peanut butter? Swap the cashew butter for peanut butter.
- You can make these even more indulgent by adding in some dark chocolate chips.
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Recipe
Healthy Chocolate Raspberry Brownies
Ingredients
- 3 Ripe bananas
- 3 tablespoon Cashew butter heaped
- 35 g Cocoa powder
- 2 tablespoon Sweetener
- 30 g Rolled oats blended to make flour
- 60 ml Almond milk
- 1 teaspoon Vanilla extract
- 1 pinch Sea salt
- 16 Raspberries
Instructions
- In a large mixing bowl, mash the bananas until they are smooth.
- Add all the other ingredients (except the raspberries), to the mashed banana.
- Mix everything until a smooth batter is formed.
- Pour the mixture in to an 8x6" baking dish that has been lined with baking paper and then drop the raspberries on top, pushing them slightly into the mixture.
- Put them in a preheated oven at 200C/390F for 25 minutes.
- Leave to cool completely before cutting and keep them in the fridge so they stay firm.
Notes
- You don't have to use raspberries - you could use pitted cherries, chunks of strawberries, blackberries or blueberries. You could even use a mixture of them all.
- These brownies are vegan, however you can use cow's milk if you don't want to use nut milk.
- Love peanut butter? Swap the cashew butter for peanut butter.
- You can make these even more indulgent by adding in some dark chocolate chips.
Nutritional Information
[1] Blaak EE et al. (2012) Obes Rev 13: 923-984.
[2] Holmstrup ME et al. (2010) European e-Journal of Clinical Nutrition and Metabolism 5: e277ee280.
[3] www.nhs.uk/Livewell/Goodfood/Pages/the-truth-about-artificial-sweeteners.aspx
Emma
My kids loved them. We used strawberries instead of raspberries and they were delicious. There was a slight banana taste, but we expected that.
Jamie
Literally just tastes like banana
Dannii
There are 3 very ripe bananas in this recipe, so it is going to taste like banana.
Leslie Hernandez
Mmmmm This looks so good!! I haven't had brownies in a really long time!! Thanks for sharing this recipe I might just try it out one of these weekends!
Jenni
You really can’t go wrong with healthy brownies can you!
bryanna skye
I love chocolate and I love raspberries so this sounds amazing! perfect for summer as it gives the dessert a bit of tart juicyness :)