- Yields: 8 servings
- Preparation: 30 minutes
Ingredients
- 1 cup (250mL) Nordica 2%
- 3/4 cup (175mL) Oat flour
- 2 tsp (10mL) unsweetened cocoa powder
- 2 large eggs
- 1/2 cup (125mL) maple syrup
- 1 tsp (5mL) vanilla extract
- 1/2 cup (125mL) dark chocolate chips
- 1/4 cup (50mL) unsalted roasted peanuts, chopped (optional)
- 1/4 cup (50mL) smooth peanut butter (optional)
Instructions
- Preheat the oven to 350F (180C).
- Combine cottage cheese, oat flour, cocoa, eggs, maple syrup, baking powder and vanilla extract in a food processor or blender. Blend until smooth, scraping the sides of the bowl or blender jar as needed.
- Line an 8-inch (20 cm) baking dish with parchment paper. Spread the batter evenly in the pan. Sprinkle the top evenly with chocolate chips and peanuts (if using).
- Bake for 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Let cool for at least 15 minutes before slicing into bars. Store brownies in the refrigerator for up to 5 days.
- Optional Drizzle: Warm the peanut butter in a small saucepan or in the microwave until liquid. Drizzle over brownies just before serving.
Tips:
- TIP: Be sure to use gluten free oat flour if serving those who are gluten or wheat intolerant. If you don’t have oat flour, make your own by grinding gluten-free large flake oats in a high-powered blender. Note, 1 cup (250 mL) large flakes oats yield approximately 1 1/4 cup (310 mL) oat ‘flour’ so be sure to remeasure after blending.
- TIP: Replace the peanut topping with chopped pecans and drizzle with prepared caramel sauce for a “Turtle” inspired brownie.
- TIP: Omit peanuts and peanut butter for a school lunchbox friendly brownie.
Nutrition Information:
Per 1 serving (1/8 recipe)
Calories: 200
Fat: 8 g Saturated fat: 3.5 g Trans fat: 0 g Carbohydrate: 30 g Fibre: 3 g Sugars: 18 g Protein: 8 g Cholesterol: 55 mg Sodium: 125 mg Potassium: 350 mg Calcium: 125 mg Iron: 2.25 mg
