Protein Chocolate PB Brownie

Ingredients

• 1 cup Cottage Cheese (full‑fat, blended until smooth)
• 2 large Eggs (room temperature)
• 0.25 cup Unsweetened Cacao Powder (Dutch‑processed optional)
• 0.25 cup Powdered Monk Fruit Sweetener (zero‑calorie sweetener)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.25 cup Sugar‑Free Dark Chocolate Chips (70% cocoa, low‑carb)
• 0.25 cup Natural Peanut Butter (unsweetened, no hydrogenated oils)
• 1 tbsp Coconut Oil (melted)
• 2 tbsp Powdered Monk Fruit Sweetener (for frosting) (same sweetener as batter)

Instructions

1. Preheat Oven

   Preheat the oven to 350°F (177°C) and lightly grease the 8×8 inch baking dish with a thin layer of coconut oil.

   Time: PT5M

   Temperature: 350°F

2. Blend Batter

   In the high‑speed blender, combine the cottage cheese, eggs, cacao powder, powdered monk fruit, and vanilla extract. Blend on high until the mixture is completely smooth and no lumps remain.

   Time: PT3M

3. Add Chocolate Chips

   Transfer the batter to a mixing bowl and fold in the sugar‑free dark chocolate chips with a spatula.

   Time: PT2M

4. Pour Into Dish

   Pour the batter into the prepared baking dish, spreading it evenly with the spatula.

   Time: PT2M

5. Bake

   Place the dish in the preheated oven and bake for 20 minutes, or until the edges are set and the center is just slightly soft.

   Time: PT20M

   Temperature: 350°F

6. Cool and Chill

   Remove the brownies from the oven and let them cool in the dish for 15 minutes. Then transfer the dish to the refrigerator and chill for at least 30 minutes until completely set.

   Time: PT45M

7. Prepare Peanut Butter Frosting

   In a small bowl, combine the natural peanut butter, melted coconut oil, and 2 tbsp powdered monk fruit sweetener. Mix until smooth and glossy.

   Time: PT5M

8. Frost Brownies

   Spread the peanut butter frosting evenly over the chilled brownies using a spatula.

   Time: PT5M

9. Slice and Serve

   Remove the brownies from the dish, slice into 12 equal squares, and serve.

   Time: PT5M

Nutrition Facts

Calories

170

Protein

10 g

Carbohydrates

5 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cottage Cheese: Ricotta cheese, Greek yogurt (strained)
• Instead of Eggs: Egg whites (2), Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Unsweetened Cacao Powder: Raw cacao powder
• Instead of Powdered Monk Fruit Sweetener: Erythritol, Stevia blend
• Instead of Vanilla Extract: Almond extract
• Instead of Sugar‑Free Dark Chocolate Chips: Chopped sugar‑free dark chocolate, Cocoa nibs
• Instead of Natural Peanut Butter: Almond butter, Sunflower seed butter
• Instead of Coconut Oil: Unsalted butter, Ghee
• Instead of Powdered Monk Fruit Sweetener (for frosting): Erythritol, Stevia blend

Equipment Needed

• High‑Speed Blender
• Mixing Bowl
• Spatula
• 8×8 inch Oven‑Safe Baking Dish
• Oven
• Refrigerator
• Cooling Rack
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Blend the cottage cheese and eggs until completely smooth; any lumps will create a grainy texture.
• Do not overbake; brownies should be slightly soft in the center before chilling.
• Chill the brownies fully before adding the frosting to prevent it from sliding off.

Chef Tips from the Video

• Use full‑fat cottage cheese for the best texture and protein content.
• For extra chocolate flavor, sprinkle a few extra chocolate chips on top before baking.
• Chill the frosting for 10 minutes if it becomes too runny while spreading.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months.

Room temperature: Not recommended; brownies may become soggy.

Make-Ahead Tips

• Bake the brownies a day ahead and keep them refrigerated; add frosting just before serving.
• Frosting can be prepared up to 3 days in advance and stored in a sealed container in the fridge.

Frequently Asked Questions