Raspberry and Almond Brownies

When I started following No Count, I never dreamed that desserts like this would be achievable: or that it would be possible to eat desserts like this, and still lose or maintain weight.

This recipe is a variation on Mands (@mands5781) Raspberry and White Chocolate Blondies.  You can have two for 1sp on No Count, and they are 1sp each on WW Flex.

 

Ingredients (makes 10):

  • 50g ready oats (eg: Asda Ready Oats/Ready Brek)
  • 10g self-raising flour
  • 1tsp Splenda (or other sweetener)
  • 1/2 tsp cinnamon
  • 1tsp baking powder
  • 32g cocoa powder
  • 3 medium eggs
  • 2 ripe bananas
  • 50g low fat natural yoghurt (use fat free if following WW Flex)
  • 2tsp vanilla extract
  • 5g vanilla bean paste
  • a pinch of salt
  • 40g raspberries – pulled into halves gently
  • 13g flaked almonds

Method

  1. Mash the bananas and beat well with the egg yolks, vanilla, Splenda and yoghurt.
  2. Lightly whisk the egg white and fold in.
  3. Add the oats, flour, baking powder, cinnamon, cocoa powder and salt and mix well.
  4. Add half the raspberries and almonds, and stir in.
  5. Pour into a greaseproof papered brownie tin and add the rest of the raspberries and almonds to the top.
  6. Bake on 180C for 15 – 20 mins.
  7. Allow to cool in the brownie tin and cut into portions.

Enjoy!

12 thoughts on “Raspberry and Almond Brownies”

    1. Hi, the banana is a replacement for the ‘fat’ so they may not be as moist without them. You could try using an extra 50g of yogurt and see if that works. If you don’t like bananas, the Chocolini Browndies would be a good recipe to try:-) Enjoy your baking:-) Helen xxxxxx

  1. I have just made these Helen. The smell is wonderful. I can’t wait to try them! Just the thing for a day when we all have to stay inside.

    1. Hi Pauline, I hope you enjoyed the brownies and I hope you’re managing to keep warm too. I’ve never known weather like it! Hope you have a good weekend, Helen xxxx

      1. Hi Helen
        Do you think this recipe could be made with sweet potato instead of bananas. I wasn’t quite sure of the taste and thought if the potato was cooked, cooled and mashed it might make a good substitute. xx

        1. Hi Pauline, I definitely think your idea is worth trying: it might be better than the banana. Do let me know how you get on please, Helen xxxxx

    1. Hi Jeanette, the texture will be slightly different and they might not rise as much but they should still taste good. 👍🏻💕 Enjoy! Helen xxxx

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