High-Protein Raspberry Brownie (Vegan & Gluten-Free)

Autumn is the perfect season for cozy, rich, and slightly spiced treats, and these brownies hit every note!

 Dense, fudgy, and packed with protein thanks to black lentils and bran oats, they’re sweetened naturally with erythritol and filled with juicy bursts of fresh raspberries. A pinch of warming spices gives them that seasonal vibe, making them perfect with a cup of tea or coffee.

These brownies are completely oil-free, butter-free, and plant-based, yet still indulgent and satisfying. Plus, they’re easy to slice into thick, dense blocks that hold together beautifully ;)

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High-Protein Raspberry Brownie

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Prep Time: 15 minutes
Baking Time: 25–30 minutes

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Ingredients

• 1 cup cooked black lentils (well-rinsed and drained)

• 2 tbsp ground flax + 6 tbsp water (flax egg)

• ½ cup cocoa powder (unsweetened)

• ½ cup powdered erythritol (adjust to taste)

• ½ cup unsweetened plant milk

• 2 tsp vanilla extract

• ½ tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• 250 g fresh raspberries (plus a few extra for topping)

• ½ cup bran oats

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ⅛ tsp ground cloves

• Optional: 1 tbsp almond butter or tahini for extra density

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Instructions

1. Preheat your oven to 180°C (350°F) and line an 8x8-inch (20x20 cm) pan with parchment paper.

2. Whisk flax and water in a small bowl and let sit for 5 minutes until thickened.

3. In a blender or food processor, combine black lentils, flax egg, plant milk, and vanilla extract. Blend until smooth.

4. Add cocoa, erythritol, baking powder, baking soda, salt, bran oats, and spices. Blend again until fully combined.

5. Gently fold in 250 g raspberries. If using almond butter or tahini, fold it in now.

6. Pour batter into the prepared pan and smooth the top. Press a few extra raspberries on top.

7. Bake for 25–30 minutes, until the top is set and edges slightly pull away.

8. Cool completely before slicing into dense, fudgy blocks.

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Serving Suggestions

• Serve slightly warm with a splash of plant milk or vegan yogurt.

• Perfect for lunchboxes, post-workout snacks, or a cozy afternoon treat.

• Store in an airtight container in the fridge for up to 5 days.

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Nutrition (per block, if divided into 16 pieces)

• Calories: ~85 kcal

• Protein: ~3.5 g

• Fat: ~1.1 g

• Carbohydrates: ~12 g

• Fiber: ~3.4 g

• Sugar (from raspberries): ~3 g

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