Cottage cheese PB Brownies

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Step 1

​Prep the Oven: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or spray generously with non-stick spray.

Step 2

​Blend the Cheese: This is the most important step. Put the cottage cheese in a blender or food processor and blend until it is completely smooth with no curds remaining.

Step 3

​Mix the Wet: In a medium bowl, whisk the smooth cottage cheese with the egg, vanilla, allulose, and Splenda brown sugar blend.

Step 4

Incorporate the Dry: Sift in the cocoa powder, PB Fit, baking powder, and salt. Stir until just combined. The batter will be thicker than a boxed mix but thinner than cookie dough.

Step 5

Fold & Bake: Fold in the chocolate chips if using. Pour the batter into the pan and smooth the top. Bake for 22–25 minutes. Note: Do not overbake! They should look slightly set on the edges but still a bit soft in the middle.

Step 6

​The Cooling Rule: These must cool completely (ideally in the fridge for an hour) before slicing. Because of the cottage cheese and allulose, they need time to "set" their structure.