Peanut Butter & Chocolate Cheesecake Brownies

THROWBACK to last week when my calories were still fairly high and I could eat 2 or three of these in one go… why’ma lying, I still would.. At only 125 calories per brownie there’s no excuse – might have to make some more this weekend! These are SO yummy, moist & squishy, just how I like a brownie… None of that dry rubbish!

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I’m loving finding ways to put Ufit Protein Drinks into recipes, because they’re so low in calories for a protein drink yet add so much protein AND flavour to everything.

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This recipe was a little play on my previous Peanut Butter Cheesecake brownie recipe, with a few ingredient changes here & there and of course my delicious new additions to the list. Hope you enjoy, and remember to post a pic and tag me if you make them!

Ingredients 

For the Brownie 

  • 1 Whole Egg
  • 40g Protein (I used Phd Whey in Belgian Choc)
  • 50g Jumbo Oats (I used Mornflake)
  • 200ml of Ufit Chocolate Protein Drink
  • 20g Belgian Hot Chocolate (I used Options which is like 10 cals per serving or something silly)
  • 2 tsp Baking Powder

For the Cheesecake

  • 180g of Philadelphia Lightest Cream Cheese
  • 200g Greek Yogurt (I used Fage 2% fat)
  • 25g Smooth Peanut Butter (I used Meridians)

Toppings

  • 25g Blueberries
  • 2 Reeses Peanut Butter Cups

Method

  • Preheat oven to 180c.
  • Blend all the brownie ingredients until smooth. I added a little extra water to this which is essential (unless you wanna blow up your blender/have enough brownie mixture to feed your right toe only).
  • Pour this mixture into your baking tin. Place in the oven for 4-5 mins.
  • During those 4-5 mins, in a separate bowl mix all the cheesecake ingredients with a spoon.
  • Take the brownie mixture out of the oven, and pour it (the cheesecake mix) evenly onto of the brownie mixture. (The reason why you bake it for about 5 mins before this is to keep them as layers, otherwise if its completely uncooked, the mixtures will just mix together!)
  • Cook for a further 20 mins. Then take out, add your cut up Reeses buttercups and blueberries on top – push them slightly into the cheesecake.
  • Bake for a further 5-7 mins (until cocktail stick test is squeaky clean).
  • Once you take it out, I like to put it straight into the fridge for about 5-10 mins, then it’s really easy to cut into clean, neat squares.

Enjoy!

Macros are;

Calories: 125

Protein: 11.1g

Fats: 4.6g

Carbs: 9.6g 

Serves about 8-10 depending on your dish. The one I use is weird & heart shaped so doesn’t make as many as it could wahwah brb new brownie dish pending.

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2 Comments

    • March 3, 2017 / 1:29 pm

      Thanks lovely lady! Take a pic if you do try them! <3 xxx

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