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A sweet tooth on a GLP-1 isn't a bad thing, especially when you have a recipe like this one. High-protein, clean ingredients, and perfect for those on a GLP-1. Makes 9 servings.
Ingredients:
- 1 cup full-fat cottage cheese
- ½ cup natural creamy peanut butter (no sugar added)
- 2 large eggs
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup oat flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ⅓ cup dark chocolate chips (70%+)
For the peanut butter swirl:
- 1 tbsp natural creamy peanut butter
Directions:
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper and lightly grease with cooking spray.
- Add cottage cheese, peanut butter, eggs, maple syrup, and vanilla to a blender. Blend on high for 60 seconds until completely smooth. No cottage cheese texture should remain.
- Add cocoa powder, oat flour, baking powder, and salt directly into the blender. Pulse 8–10 times until just combined. Batter will be thick and glossy.
- Pour batter into a mixing bowl and fold in chocolate chips, reserving a small handful. Transfer to your prepared pan and spread evenly. Scatter reserved chips on top.
- Drop 1 tbsp of peanut butter in small dollops across the top of the batter. Use a toothpick to swirl it into the surface.
- Bake for 22–25 minutes, until edges are set and the center looks just slightly underdone. It will firm up as it cools. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool in the pan for at least 20 minutes before slicing into 9 squares.
Macros (per brownie):
- ~170 cal
- 10 g protein
- 11 g fat
- 12 g carbs
- 2 g fiber
