Fudgy Gluten Free Protein Brownies
Fudgy, flourless brownies made with blended cottage cheese, peanut butter and cocoa. Easy, gluten free and packed with protein.
Servings: 9
Calories: 190kcal
Equipment
- Food Processor or blender
- 8x8 baking pan
- Silicone Spatula
- Large Mixing Bowl
Ingredients
- 16 ounces full-fat cottage cheese
- 1 cup drippy peanut butter see notes in post for substitutions
- 1 cup unsweetened cocoa powder
- 1/2 cup coconut sugar see notes in post for substitutions
- 1 scoop chocolate protein powder optional, for extra protein
- 3 tablespoons chocolate chips or chopped chocolate
Instructions
- Pre-heat the oven to 350 degrees farenheit. Line an 8x8 baking pan with parchment paper for easy removal and set aside.
- Add the cottage cheese to a food processor or blender & pulse until smooth. Transfer the smooth cottage cheese to a mixing bowl and add peanut butter and the remaining dry ingredients, aside from the chocolate chips. Using a fork or silicone spatula, mix the batter until combined. Note that this batter will be very thick, much thicker than traditional brownie recipes.
- Scoop the batter into the prepared pan, smooshing down with the back of a spatula until it is evenly distributed in the pan. Top the batter with chocolate chips if using and bake for 15-20 minutes for fudgy brownies or 25 minutes for cakey brownies.
- Once the brownies are finished baking, leave them in the pan to cool for best results. Once they have cooled, slice into squares & enjoy.