| Total Fat | 5.5g |
| Total Carbohydrates | 11.5 g |
| Cholesterol | - |
| Sodium | - |
| Potassium | - |
| Dietary Fiber | 2 g |
| Sugars | 7 g |
| Protein | 5 g |
Preheat oven to 350 degrees F. Spray 8×8 inch baking pan with nonstick cooking spray.
Place oats in blender and blend for a minute or until they resemble the consistency of flour (yes, you just made oat flour!). Transfer oat flour to medium bowl then whisk in protein powder and cocoa powder; set aside.
Whisk together applesauce, egg, honey, vanilla and unsweetened chocolate almond milk until smooth and well combined. Add to dry ingredients and mix together until just combined.
Heat coconut oil and 1/4 cup of the chocolate chips in a small saucepan over very low heat; stir continuously until all chocolate chips and coconut oil have melted together (you can also heat them in a microwave safe bowl for 30-45 seconds). Gently stir into brownie batter.
Pour mixture into prepared pan. Sprinkle remaining 2 tablespoons of chocolate chips and raspberries on top; sometimes I like to swirl them in the batter with a knife. Bake for 18-22 minutes or until just cooked through and the top has set. Transfer pan to wire rack to cool completely. Once cool, cut into 12 bars — please note that bars should be kept covered in the refrigerator and enjoyed cold!
Courtesy of: Ambitious Kitchen
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