Protein Chocolate Pb Brownie

• 份量: 2 servings
• 總時間: 6 hours 15 minutes

食材

Brownie Base

16 oz 2% cottage cheese (blended smooth)

4 eggs

5 tbsp cacao powder (4 for a lighter flavor)

6-8 tbsp powdered monkfruit (or your favorite sweetener)

Nice splash of vanilla extract

2 servings Lily’s or low sugar chocolate chip

Protein Frosting

1/2 cup thick 0% Greek yogurt

2 tbsp whipped cream cheese

5-6tbsp powdered PB2

1-2 tsp powdered sweetener (optional)

Dust with dark chocolate or add peanut butter M&Ms (optional)

1️⃣ Blend the cottage cheese, eggs, cacao, sweetener, and vanilla until smooth. I used a small food processor.

2️⃣ Grab a baking tray line with parchment paper. Pour in the batter, and toss in the chocolate chips. These add a nice texture

步驟

Bake at 350°F for 45 minutes until set. Remove, and let this cool COMPLETELY then pop into the fridge for 5-6 hours or ideally overnight. This part is IMPORTANT. Do not under any circumstance skip this part.

Make the pb frosting by whisk everything together until thick and creamy. Taste and adjust with more PB, powdered monk fruit or vanilla.

Spread over the cooled brownie and ideally chill before slicing. Top with optional peanut M&Mss or a thin dusting of shaved dark chocolate like me.

If you make this, be sure to let me know on SHREDHAPPENS.

ENJOY!