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–+ servings

Protein Cheesecake Brownies

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Chocolate and peanut butter protein brownies made in the blender with banana and casein protein powder, then topped with a light cream cheese and cottage cheese swirl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

Chocolate Protein Brownie Batter
  • 1 banana
  • 2 large eggs
  • 1/2 cup peanut butter
  • 2 scoops Nutricost casein protein powder
  • 1 cup milk
  • 3/4 cup granulated sugar alternative cup-for-cup
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup self-rising flour or 1/2 cup all-purpose flour plus 3/4 teaspoon baking powder and 1/8 teaspoon salt
Cream Cheese Swirl
  • 1 1/2 ounces light cream cheese softened
  • 1/4 cup fat-free cottage cheese
  • 1/2 large egg beaten; approximately 1 1/2 tablespoons
  • 2 tablespoons granulated sugar alternative
  • vanilla extract a small splash
  • salt a tiny pinch

Equipment

Method
 

  1. Preheat the oven to 350°F. Spray or line a square baking pan.
  2. Add the banana, eggs, peanut butter, casein protein powder, milk, sugar alternative, cocoa powder, salt, vanilla, and self-rising flour to a blender.
  3. Blend until completely smooth, stopping to scrape down the blender if any dry cocoa, flour, or protein powder remains around the sides.
  4. Blend the light cream cheese, cottage cheese, half egg, sugar alternative, vanilla, and salt until completely smooth.
  5. Pour the chocolate brownie batter into the prepared baking pan and spread it evenly.
  6. Dollop the cream cheese mixture over the brownie batter.
  7. Use a knife or skewer to gently swirl the cream cheese mixture through the top of the brownie batter without fully combining the two mixtures.
  8. Bake at 350°F for about 20 minutes, until the edges are set and the center no longer looks like loose batter.
  9. Let the brownies cool in the pan before cutting into nine squares. The brownie center and cheesecake swirl will become firmer as they cool.

Nutrition

Calories: 200kcalCarbohydrates: 16gProtein: 14gFat: 10g

Notes

Protein Cheesecake Brownies Tips

PROTEIN POWDER: This recipe was made with Nutricost casein. Straight whey may bake much drier and has not been tested as a direct substitute.
SELF-RISING FLOUR: Replace the 1/2 cup self-rising flour with 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, and 1/8 teaspoon salt if needed.
HALF EGG: Beat one egg first, then measure approximately 1 1/2 tablespoons for the cheesecake swirl.
SWIRL TIP: Use only a few passes with a knife so visible ribbons remain.
STORAGE: Store covered in the refrigerator.
Nutrition is estimated per brownie when cut into nine squares and varies by the peanut butter, milk, protein powder, sweetener, and cream cheese used.

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