Macro per slice (6 serves)
~ 300 kcal · 19 g protein · 20 g carb · 15 g fat
Everyone loves a good blondie, don’t they? Enter these super light, moist and airy raspberry blondies made with protein-packed Greek yogurt.
These blondies came out of me playing around in the kitchen with different ingredient ratios. I use what I know about baking and keep tweaking until it works, this one is now on heavy rotation for the work week.
These are my go-to morning tea snack: less than 10 minutes to prep, two bowls, and straight into the oven. The hardest part is not cutting into them immediately (they really do set better if you let them cool – torture, I know).
They’re a sweet treat, naturally low in sugar, high in fibre and an easy one to make sure you’re hitting your protein goals.
For the butter I always use Westgold Butter Salted, it’s a salted, traditionally-churned grass-fed organic butter from NZ’s west coast – no artificial processing, no hormone treated cows, just high-quality fat with a richer micronutrient profile. Grass-fed butter naturally contains higher levels of omega-3s, CLA, vitamins A and K2 and trace minerals like selenium and iodine. It has a more favourable fat profile compared to conventional butter and is produced using more humane and environmentally considerate farming practices.
For the protein powder, I opted for Bulk Nutrients Caramel Collagen Protein. Collagen is a hydrolysed, dairy-free protein rich in Type I & III collagen, making it easy to digest and unique in that it supports tendons, cartilage and connective tissue particularly
relevant for people training, rehabbing, or managing joint stress. It gives protein without heaviness, and blends seamlessly into baking without the gritty, whey-like texture.
Why you’ll love them
Convenient – 6 slices = work week sorted (+ a warm “chef’s tax” slice)
Protein-smart – ~19 g per serve keeps intake spread through the day
Calcium-friendly – yoghurt + milk make it functional, not just fun
Fatigue-friendly – ideal if you need low-effort and practical recipes for the week
Flexible base – swap fruits or chocolate to build new flavours weekly
I also love that the base recipe is flexible. You can swap in chocolate types, change the fruit, or even steal a trick from my choc-cherry protein brownies if you’re feeling extra. Here’s how to make them and what you’ll need:
Ingredients
- 1 cup all-purpose flour (I used GF
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter at room temperature (I used Westgold Butter Salted)
- 3 scoops of caramel protein powder (I used Bulk Nutrients collagen whey for this
one) - 3-4 squares of Cadbury Caramilk chopped (optional)
- Punnet raspberries (desired amount – can be thawed from frozen)
- 1/2 cup of Greek Yoghurt (I used Chobani)
- 2 large eggs
- 1 teaspoons vanilla extract
- 1/4 cup milk (any kind, I used Zymil Skim)
Optional to serve drizzled in maple syrup or honey + icing sugar
Instructions
- Preheat oven to 220°C
- In a large bowl, whisk the flour, baking powder, baking soda and salt
- In a separate bowl, beat the butter until smooth
- Add in the yoghurt, eggs and vanilla and beat until combined
- Pour in the dry ingredients and beat until about combined
- Add in the milk and continue to beat until combined
- Fold in chopped chocolate pieces and raspberries (add desirable amount and any other additives of choice)
- Pour the batter the in the pan and bake for about 25-30 minutes, or until the top is set and a toothpick comes out clean
- Allow brownies to cool for at least 20-30 minutes before serving
Enjoy!
