Peanut Butter Spelt Brownie Made with Cottage Cheese
Servings: 8 slices
Ingredients
Cake:
- 140g (½ cup) cottage cheese (I used 4%)
- 2 eggs (large)
- 55g (¼ cup) peanut butter
- 40g (½ cup) cocoa powder
- 80g white spelt flour (see note 1)
- 1 tsp baking powder
- 2 tsp instant coffee (see note 2)
- 4 tbsp honey or maple syrup (see note 3)
- 3 tbsp milk
Topping:
- peanut butter (use as much as you like)
- touch of milk (if necessary)
- chopped nuts (optional)
Instructions
Cake:
- Preheat oven to 350°F (175°C). Grease and line a 7" (18 cm) springform pan with parchment (baking paper).
- Blend cottage cheese, eggs, peanut butter, and sweetener until smooth.
- In another bowl, whisk flour, cocoa, baking powder, and coffee (if using).
- Combine the wet and dry ingredients until just mixed (don’t overmix).
- Pour into the prepared pan and smooth the top.
- Bake for 25-30 minutes, until a toothpick comes out mostly clean (a few moist crumbs are fine).
- Allow the cake to cool in the pan for 10 minutes. Then, turn out onto a wire rack and let it cool completely.
Topping:
- Mix some peanut butter with a little milk (see note 4). Sprinkle with chopped nuts (if you like). Slice and enjoy!
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- You can use all-purpose (plain) flour instead of spelt flour. Just do a straight swap.
- Please read for more information about using coffee in chocolate cakes.
- You can use more honey or maple syrup if you prefer a slightly sweeter cake.
- If you have runny peanut butter, you won't need any milk.
