Description
These Protein Packed Cottage Cheese Brownies are a delicious, healthier twist on traditional brownies, combining creamy cottage cheese and peanut butter for a rich texture and enhanced protein content. Perfect for a guilt-free dessert or a post-workout treat, these brownies are easy to make and satisfy chocolate cravings without the excess sugar and fat.
Ingredients
Scale
Brownie Mixture
- 18 oz cottage cheese
- 1 cup + 2 tablespoons creamy, unsweetened peanut butter
- 1 cup Dutch-processed cocoa powder
- 1/2 cup coconut sugar
- 1 scoop protein powder (chocolate or unflavored)
- 1/2 teaspoon vanilla extract
- 3 tablespoons chocolate chips (dark or semi-sweet)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease or line an 8×8 inch baking dish with parchment paper for easy removal.
- Prepare Batter: In a blender or food processor, combine the cottage cheese, peanut butter, cocoa powder, coconut sugar, protein powder, and vanilla extract. Blend until smooth and well incorporated, ensuring no lumps remain.
- Add Chocolate Chips: Gently fold the chocolate chips into the batter using a spatula, distributing them evenly throughout the mixture.
- Bake Brownies: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 4 servings. This cooling step helps the brownies set and improves texture.
Notes
- For a richer flavor, use Dutch-processed cocoa powder.
- You can substitute peanut butter with almond butter if desired.
- Using unsweetened peanut butter and coconut sugar keeps the sugar content lower and adds natural sweetness.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- For extra texture, sprinkle additional chocolate chips on top before baking.
