Today is no ordinary Sunday 'cause it's Mother's Day! A day where you get to celebrate all the great things about your mum, and spoil her rotten (though you prob should celebrate and spoil her more often than today, tbh). You probs should also call her more often than just when her computer "is broken" even if that feels like every other day... Anyyyyway, what better way to spoil her than with our Wildbag Peanut Butter and Cheesecake Brownie - a delicious way to cap off your day. Recipe courtesy of the wonderful Amy Lee of @amyleeactive
1 cup low fat Cream Cheese (225g)
1 scoop vanilla whey protein (30g)
1/4 cup Peanut Flour (25g)
3 Tbsp sweetener (30g)(I use Natvia)
1 tsp salt
1/2 cup natural peanut butter (65g)
3/4 cup raw cacao powder (85g)
1/2 cup rolled oats (60g)
1/3 cup chocolate whey protein (40g)
1/2 cup fat free Greek Yogurt (155g)
1/3 cup melted coconut oil (55g)
1 egg white (25g)
3/4 cup sweetener (100g)
1/4 tsp salt
1 tsp baking powder
1 tsp instant coffee
Mix brownie ingredients in food processor until smooth. Then spread 2/3rds of brownie batter in pan, tapping to even out.
Mix cheesecake ingredients in food processor until just smooth, then pour cheesecake batter evenly over brownie batter.
Dollop the remaining brownie batter over the cheesecake layer and then swirl with a skewer to create a marbled pattern.
Optional to do this with melted peanut butter too.
Bake for 15-20 minutes then turn off oven and leave for another 15-20 minutes. When using a skewer it will come out a bit wet.
Once cool, place in refrigerator for a few hours and then devour like there's no tomorrow!