Ingredients:

Brownies

• 150 g raspberries

• 150 g quark

• 100 g almond flour

• 30 g cocoa collagen powder

• 30 g vanilla protein powder

• 1 tbsp maple syrup
  

• Pinch of salt

Chocolate Topping

• 100 g dark chocolate

• ½ tbsp coconut oil

• ½ tsp flaky sea salt

Method:

1. Preheat the oven to 180°C and line a 20 × 20 cm baking tin with baking paper.

2. Prepare the raspberry mixture: Add the raspberries and quark to a bowl. Smash the raspberries with a fork, then mix together with the quark.

3. Add the dry ingredients: Add the almond flour, cocoa collagen powder, vanilla protein powder, maple syrup and vanilla extract to the bowl. Mix until smooth and well combined.

4. Transfer to the tin: Pour the mixture into the lined baking tin and spread evenly.

5. Bake for 25–30 minutes, until the edges are set and the centre still has a slight wobble. Remove from the oven and allow the brownies to cool completely.

6. Make the chocolate topping: Melt the dark chocolate together with the coconut oil and salt until smooth. 

7. Top the brownies: Pour the melted chocolate over the cooled brownies and spread into an even layer. Sprinkle with the flaky sea salt.

8. Chill and serve: Refrigerate for at least 1 hour, or until the chocolate is fully set. Cut into squares and enjoy!