Everyone loves a good brownie, but we all know that they’re not necessarily the cleanest, or the healthiest. This peanut butter cheesecake protein brownie recipe packs a seriously indulgent punch, but created using the cleanest ingredients possible – and with a dose of Maximuscle protein powder for good measure! While they may be free of refined sugars, they don’t disappoint. Treat yourself with these one weekend.
Ingredients
- ½ cup reduced fat almond flour (or use ground almonds)
- 10 tbsp cacao powder- Gluten free version (please check the pack)
- 4 scoops Maximuscle chocolate whey protein
- 2 eggs
- 2 tbsp coconut sugar (optional)
- 1 tsp vanilla extract
- 300g unsweetened apple puree
- 100g dark chocolate, preferably 85% cocoa or higher
- 4 tbsp coconut oil
- 1 pot Quark
- 150g extra light cream cheese
- 1 scoop Maximuscle vanilla whey
- 1 scoop powdered peanut butter or peanut flour
- 2 egg whites
- 1-2 tbsp stevia (depending on taste)
- 1 tsp vanilla extract
Preparation
- Preheat your oven to 180C
- Preheat oven to 180C then grease and line a brownie tin. To make the brownie, mix together the almond flour, cacao, protein and coconut sugar. In a separate bowl, whisk together the egg, vanilla and apple puree.
- Gently melt together the 4 squares of dark chocolate with coconut oil, then stir into the egg mixture. Mix into the dry mixture until just combined, then pour into the lined brownie tin.
- To make your cheesecake mix, simply whizz together the ingredients with a hand-held electric whisk (or use a high-powered blender) until smooth and creamy. Now heap dollops of the mixture over the brownie batter, then ‘drag’ the handle of a spoon across to create a marbled pattern.
- Bake in the oven for 18-25 minutes, or until cooked but still springy. Leave to cool, then cut into squares and enjoy.
