Peanut Buttercup Cheesecake Protein Brownies

As I am reaaally trying hard to stick to my macros and keep as lean as possible- i’m trying to resist indulging by substituting the treats for macro-friendly (ish) ones! Last night I made these Peanut Buttercup Cheesecake Protein Brownies, and they taste amazing!! So i’ll chuck on any recipes I make on here that turn out half decent…

Brownie Mix:

  • 20g Organic Cocoa Powder
  • 50g Jumbo oats (waitrose rolled)
  • 120g 0% fat yog (Fage)
  • 40g of Choc Peanut Butter Trutein (or protein of your choice, whey would work)
  • 10g Coconut Oil
  • 1 Egg
  • Pinch of Salt
  • Tsp Baking Powder

Peanut Butter Cheesecake Mix:

  • 180g Philadelphia Cream Cheese (Lightest)
  • 2 tbsp PB2 (12g)
  • Peanut Butter (I used 26g Meridian’s)
  • 90g 0% Fat Fage Greek Yoghurt

Method:

  • Preheat Oven 180C
  • Blend all brownie ingredients until smooth (i added a little water whilst mixing as it was a bit too clumpy) then pour 2/3rds of the mixture into your chosen baking tin
  • Mix all cheesecake ingredients (with a spoon) + pour evenly on top of brownie mix
  • Pour the left over brownie mix on top of the cheesecake and mix with a knife to have a marbled effect (or if you do it wrong like me just mix it so it turns brown lol)
  • Bake for 25 mins then add whatever topping you like (i added reeces peanut butter cups) and bake for a further 10-12 mins!

When testing to see if its cooked you want it to still look/feel slightly soft/gooey- then put it in the fridge over night and it sets to a sticky/fudge texture! Enjoy <3

Macros (for 11 brownies) – can make between 10-15 depending on size of tin.

Calories -> 83

Fat -> 3.2g

Carbs -> 6.7g

Protein -> 8.4g

(these macros do not include toppings)

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