Fudgy chocolate brownies that are stuffed with a creamy peanut butter center. They are a high-protein option, packing 14.5 grams of protein per serving. They’re also gluten free, egg free, vegetarian and high in fiber.

Everyone in my family loves a sweet treat. Whether we are talking about ice cream, cake, or scones.

But my favorite, and the one I keep close to my heart, is brownies.

I love a good brownie, one that’s chocolatey, rich, and hopefully, with a nice twist.

These peanut butter-stuffed cottage cheese brownies are all of that, plus a creamy peanut butter center and 14.5 grams of protein. This makes them a healthy sweet treat for anyone working toward their health goals.

Ingredients and Substitutes

BROWNIE BATTER

Cottage cheese, drained 10 minutes then blended smooth (1 1/4 cups) – Swap with Greek yogurt.

Maple syrup (1/2 cup) – Use honey or agave syrup instead. You can also use a sugar-free syrup to reduce calories and sugar.

Peanut butter (1/3 cup) – Replace with any creamy nut butter like almond or cashew butter.

Vanilla extract (1 tsp) – Substitute with almond extract or vanilla bean paste.

Oat flour (1 cup) – I’ve only tested this with oat flour, so I can’t recommend a swap.

Unsweetened cocoa powder (1/2 cup) – You can also use Dutch-processed cocoa or carob powder.

Baking powder (1 1/2 tsp)

Salt (1/4 tsp)

Milk, for the top layer (2 tbsp) – Use cow’s milk or a dairy-free alternative like almond, coconut, or oat.

Chopped dark chocolate (1/4 cup) – Use semi-sweet chocolate chips or a chopped chocolate bar.

PEANUT BUTTER FILLING

Creamy peanut butter (3/4 cup)

Maple syrup (2 tbsp)

Coconut flour (2 tbsp)

Pinch of sea salt

How to Make Peanut Butter Stuffed Cottage Cheese Brownies

Step 1. Preheat your oven to 350F and prepare an 8×8 pan by lining it with parchment paper and spraying it with cooking oil.

Grab a bowl and whisk the blended cottage cheese, maple syrup, peanut butter, and vanilla until it creates a smooth batter.

Step 2. In another bowl, combine the oat flour, cocoa, baking powder, and salt.

Step 3. Mix the wet and dry ingredients until it creates a very thick batter.

Step 4. Grab another bowl and combine the filling ingredients (creamy peanut butter, maple syrup, coconut flour, and salt). Leave it for 2-3 minutes until it’s thick and dough-like.

Step 5. Spread 2/3 of the batter over the base pan. Level it out using a spatula.

Step 6. Grab spoonfuls of the filling and place them over the batter. Flatten them with your finger or the spoon until it covers the entire base.

Step 7. Add 2 tbsp of milk to the remaining base batter to loosen it.

Step 8. Then, spread it gently over the filling.

Step 9. Cover with the chopped chocolate (my favorite part!).

Step 10. Bake for 30-34 minutes, making sure you check around the 28-minute mark. Always judge the brownie by the edges, not the peanut butter center.

So, the top should be set, edges cooked, and a tester inserted near the edge should come out with moist crumbs. Once it’s cooked, let it cool in the pan, then chill for 30-60 minutes before slicing into squares.

My Tips & Tricks

1. Drain the cottage cheese. Make sure it’s drained thoroughly and blended until it’s completely smooth. Any lumps can affect the final texture.
2. Let it chill. Chilling the brownies lets the layers set properly and makes cleaner slices.
3. Sprinkle some sea salt. Try adding some flaky sea salt over the top before baking to enhance the chocolate and peanut butter flavors.