Description
High-protein, fudgy brownies made with blended cottage cheese and a peanut butter swirl. These gluten-free, grain-free brownies are moist, dense, and perfect for post-workout recovery or a guilt-free dessert.
Ingredients
Scale
- 1 cup (225g) cottage cheese (full-fat or 2%, smooth)
- 2 large eggs (room temperature)
- 1/2 cup (120g) smooth natural peanut butter
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 cup (50g) almond flour
- 1/2 cup (100g) sweetener (e.g., erythritol, coconut sugar, or 1:1 baking substitute)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (60g) smooth peanut butter (for swirl)
- 2 tablespoons dark chocolate chips (optional, for swirl)
- Pinch of sea salt (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a blender or food processor, combine the cottage cheese, eggs, 1/2 cup peanut butter, and vanilla extract. Blend on high until completely smooth and creamy.
- In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt.
- Pour the blended wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter will be thick and glossy.
- In a small microwave-safe bowl, combine the 1/4 cup peanut butter and dark chocolate chips (if using). Microwave in 15-second intervals, stirring until smooth and pourable.
- Pour the brownie batter into the prepared pan and spread evenly. Drop dollops of the peanut butter mixture over the batter.
- Use a toothpick or knife to gently swirl the peanut butter into the batter.
- Sprinkle with a pinch of sea salt.
- Bake for 25-30 minutes. The edges should be set, but the center should still look slightly soft. A toothpick should come out with moist crumbs.
- Cool completely in the pan on a wire rack (at least 1 hour) before lifting out and slicing into 16 squares.
Notes
Blend the cottage cheese until completely smooth to ensure a fudgy texture. Do not overbake, as high-protein baked goods dry out quickly. For best results, let them cool completely before cutting. They can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 140
- Sugar: 4
- Sodium: 110
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 10
- Fiber: 2
- Protein: 12
Keywords: high protein brownies, cottage cheese brownies, healthy dessert, gluten-free brownies, peanut butter swirl, post-workout snack, fudgy brownies