High-Protein Chocolate Peanut Butter Brownie Batter

Ingredients

• 16 oz cottage cheese (Used Good Culture 2% milkfat cottage cheese.)
• 291 g PBfit powdered peanut butter (You can start with 190 g; it has also been made with as little as 191 g. Add more gradually if the batter is too wet or if you want a more intense peanut flavor.)
• 180 g monk fruit sweetener (Used a golden variety; any granulated sweetener can be used and adjusted to taste. You can also start with a smaller amount.)
• 38 g cocoa powder (Used 24 g regular cocoa powder and 14 g black cocoa powder; use whatever is available.)
• 15 g Lily’s chocolate chips

Steps

1. 1

   Blend or process the cottage cheese until completely smooth and lump-free.

2. 2

   Add the powdered peanut butter, sweetener, and cocoa powder to the blended cottage cheese.

3. 3

   Mix until thick and all the ingredients are fully incorporated.

4. 4

   If you start with less powdered peanut butter, add more gradually if the batter is too sticky or wet, or if you want a more intense peanut flavor. Also adjust the sweetness to taste.

5. 5

   Fold in the chocolate chips, stirring until evenly distributed throughout the batter.

6. 6

   Chill the batter before serving if desired.

Notes

The source lists the macros for the entire recipe as: 320 kcal, 43 g protein, 31 g carbohydrates (11 g fiber), and 11 g fat. These values do not match the published ingredient quantities, so they were not used to recalculate the nutrition per ingredient. The recipe requires no cooking.

Nutrition per serving

• dessert
• snack
• no-bake
• high-protein
• chocolate
• peanut butter
• no-cook