Peanut Butter Stuffed Cottage Cheese Brownies
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.
Servings: 9 brownies
Ingredients
Brownie Batter
- 1 1/4 cups cottage cheese drained 10 minutes then blended smooth
- 1/2 cup maple syrup
- 1/3 cup peanut butter
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk for the top layer
- 1/4 cup chopped dark chocolate
Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 2 tbsp maple syrup
- 2 tbsp coconut flour
- Pinch of sea salt
Instructions
- Heat the oven to 350F. Line an 8x8 pan with parchment paper. Spray with cooking oil.
- Whisk the blended cottage cheese, maple syrup, peanut butter, and vanilla until smooth.
- In a separate bowl, combine oat flour, cocoa, baking powder, and salt. Combine the wet and dry ingredients; it will form a very thick batter.
- Mix the filling ingredients and leave for 2 to 3 minutes until thick and dough-like.
- Spread two thirds of the batter over the base of the pan. Level it out.
- Flatten spoonfuls of the filling between your fingers and arrange them over the batter, piece by piece.
- Stir 2 tbsp milk into the remaining one third of the batter to loosen it, then spread it gently over the filling to seal.
- Cover with chopped chocolate.
- Bake 30 to 34 minutes, checking from 28. Judge by the brownie edges, not the peanut butter center: top set, edges cooked, a tester inserted near the edge should come out with moist crumbs.
- Cool completely in the pan, then chill 30 to 60 minutes before slicing.
Nutrition
Serving: 1 brownie (4 oz) | Calories: 366kcal | Carbohydrates: 37.6g | Protein: 14.5g | Fat: 19.8g | Saturated Fat: 4.5g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 9.5g | Cholesterol: 5mg | Sodium: 330mg | Potassium: 430mg | Fiber: 6g | Sugar: 17.8g | Calcium: 95mg | Iron: 2.5mg