Put a fresh twist on the humble brownie with a burst of fruity flavour and a beneficial dose of whey protein.


Biogen Lean Whey is high in protein to maintain lean muscle mass and contains OatWell™ (Oat beta-glucan) fibre to help maintain blood glucose levels to curb hunger and maintain energy levels.


  1. Prepare chia or flax eggs by mixing ground-up seeds with 3 tbsp of water in a small bowl. Set aside to activate.
  2. Preheat the oven to 180°C.
  3. Line a 20 x 20 cm baking tin with baking parchment. Make the baking parchment stick out of the tin so that you’re able to remove the brownies from the tin a little easier.
  4. Weigh your flour and protein powder and then add baking soda. Mix and then set aside.
  5. Boil a kettle of water. While the water is boiling, chop your chocolate very finely.
  6. Add mixture to a big mixing bowl with cacao powder, instant coffee (if using) and salt. Stir well.
  7. Pour 100 ml / 1/3 cup + 1 tbsp boiling water into the chocolate, cacao powder and salt mixture. Stir with a spoon so that chocolate melts in the hot liquid.
  8. Add in the sugar, flax egg, and coconut oil.
  9. Using a hand mixer, blend the mixture until it’s smooth. Then slowly add the flour and baking soda mixture. Add a little at a time and stir it into the chocolate mixture with a spoon. Stir until there are no flour pockets visible, but no more than that. The batter will become thick so you may need to use your hands towards the end.
  10. Transfer the batter into the prepared baking tin. Smooth it with a spatula and decorate with fresh raspberries and more chocolate.
  11. Bake the brownies on the middle shelf for about 22-24 minutes.