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Peanut Butter Cheesecake Protein Brownie Recipe

  • Prep: 10 mins
  • Cook: 18-25 mins
  • Serves: 16 servings
  • Caories: Unknown

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.


  • 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


  1. Preheat your oven to 180C
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the oven for 18-25 minutes, or until cooked but still springy. Leave to cool, then cut into squares and enjoy.