Directions

Servings Size: 24

(1) Preheat the oven to 350F and spray a brownie pan with nonstick cooking spray.
(2) Melt butter in a pan on the stove. Once butter is halfway melted, add dark chocolate and sugar. Melt on low heat, stirring frequently until everything is melted and mixed well.
(3) Remove from heat and put in a bowl to cool for at least 10 minutes.
(4) Add in eggs one at a time and completely mix in each egg before adding another.
(5) Add in flour and the Protein Hot Chocolate and mix well.
(6) Add in 2/3 of the raspberries and stir in well (be gentle so you don’t tear them too badly)
(7) Pour the mixture into the brownie pan and sprinkle the chocolate chips and the rest of the raspberries over it.
(8) Bake for about 30-35 minutes.
(9) Remove from oven and let cool in the brownie pan.
(10) Enjoy!
NOTE: You may need to play with the time based on whether you like your brownies more soft in the middle or more well done. I took mine out of the oven and let them set and then cooked them for about another 10 minutes later on to cook the middle a little better without burning the edges.