Protein Chocolate Peanut Butter Brownies

Ingredients

• 1.5 cup 2% cottage cheese (12 oz; use straight from the refrigerator or at room temperature.)
• 1 cup Creamy natural peanut butter (8.8 oz.)
• 0.75 cup Unsweetened cocoa powder (2.3 oz.)
• 0.6667 cup Coconut sugar (2/3 cup; 4.6 oz.)
• 2 Large eggs
• Chocolate chips (Optional; add to taste. Nutritional estimate based on 50 g.)

Steps

1. 1

   Preheat the oven to 175 °C (350 °F). Line a 20 × 20 cm (8 × 8 inch) square baking pan with parchment paper, leaving some paper overhanging the sides so the brownies can be removed easily.

2. 2

   Place the cottage cheese and peanut butter in a blender or food processor. Blend until completely smooth, with no visible lumps.

3. 3

   Add the eggs to the blended mixture. Blend again until fully incorporated and the mixture is uniform.

4. 4

   Add the cocoa powder and coconut sugar. Mix until a thick, smooth batter forms, scraping down the sides of the container if necessary.

5. 5

   If using, fold in the chocolate chips with a spatula.

6. 6

   Pour the batter into the prepared pan and spread it evenly, making sure it reaches the corners.

7. 7

   Bake for 25-30 minutes, until the edges are set and the center still has a slightly fudgy, moist texture. Do not overbake, as it will continue to set as it cools.

8. 8

   Let the brownie cool completely in the pan before cutting it into 9 portions.

9. 9

   For an even denser, moister texture, refrigerate the brownie for at least 1 hour before cutting or serving.

Notes

The post indicates approximately 250 kcal, 13 g of protein, 22 g of carbohydrates, and 15 g of fat per brownie, without specifying the amount of chocolate chips. Total time includes at least 1 hour of optional refrigeration for a fudgier texture. Recipe attributed to @healthysweetsandeats.

Nutrition per serving

• dessert
• brownies
• high-protein
• chocolate
• peanut butter
• baking
• vegetarian
• meal prep