Easy no-bake brownie dough, topped with tangy yummy raspberries and a smooth chocolate layer!
If you haven’t made any multi-layer dessert before, let this mini-batch recipe be your introduction because it is EASY and it is good.
We will use only a few simple breakfast worthy ingredients to make these 3 layers.
Brownies made with oats, nut butter, maple syrup, cocoa, then we’ll top it with straight up mashed raspberry really (or any other berry you can mash with a fork – or jam / fruit preserves if that’s your jam) If you want your dessert to be sturdy and hand-held, I recommend not omitting the optional chia seeds, plus you get some added “breakfast worthy” nutrition in your dessert.
You’ll then melt some chocolate in the microwave, add a drop of oil (any oil will do) to thin it out so you can easily spread and let this treat fully set in the freezer.
Take it out of the freezer, let it thaw 5 minutes, slice and share and enjoy! They will disappear quick and you will not have to deal with any leftovers.
But if you do, I would recommend keeping them cold (freezer or fridge will do).
Let me know if you give this OG recipe a try! I think I created it back in 2020 or something! *Eek*
Mini-batch Raspberry Raw Brownie Bites
Ingredients
Brownie layer
- 2 tbsp maple syrup (42 g)
- 1 tbsp nut/seed butter (16 g)
- 1 tbsp cocoa powder (6 g)
- 1 tbsp oat flour (7 g) sub almond flour
- 1/2 cup quick oats (40 g)
Raspberry layer
- 1/4 cup raspberries (35 g) I use frozen, you could sub some other berry (or even jam) but I haven't tried
- 1 tsp (optional) chia seeds (4 g) optional but really helps thicken the raspberry puree esp if it's very runny
Chocolate layer
- 2 tbsp chocolate chips (30 g)
- 1 tsp coconut oil (5 g) sub other oil
Instructions
- Line your loaf pan with parchment. See link in recipe notes for the loaf pan I like to use (you can also use muffin pan).
- In a medium bowl add nut butter and maple syrup and blend to combine (microwaving can help loosen up your nut butter so it blends nicely). Stir in oat flour and cocoa powder until smooth.
- Add quick oats and stir together until your batter resembles cookie dough (if too dry and crumbly, add 1-2 tsp water at a time and stir again). Press evenly into your pan.
- In a small bowl add raspberries and microwave gently in short increments and mash until you get raspberry puree. If using stir in your chia seeds and let it thicken for 10 minutes. Pour over the brownie layer and freeze until mostly solid, at least 30 min or so.
- In a small bowl add chocolate and oil. Microwave 30 sec at a time and stir until all chocolate is melted. Pour over the frozen raspberry layer and tap to even it. Freeze until everything is all set, about another 30 min.
- Thaw for 5 minutes, slice and enjoy!
Notes
- Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make 4 single-serving cups.
- I would keep these treats frozen but they will hold their shape in the refrigerator as well.
Hi! I found your blog on Pinterest and instantly like it! I’m new to metric baking and I loved your concept.
When I tried to follow you on Instagram, I noticed that you stopped posting there. Is it ok if I ask you what happened?
Can’t wait to explore more of your blog!
Hi Jay! so glad you’re liking the content, i love creating these tiny recipes! and re: instagram, no major story there, i just currently don’t have time to create all the video content that instagram is pushing, but i have plans to get into it soon! stay tuned and keep me posted wrt baking!