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Peanut Butter & Cheesecake Brownie


Ingredients (Cheesecake)

2 Tbsp Wildbag Raw Superfood Protein - Organic Vanilla (30g)
1 cup low fat Cream Cheese (225g)
1/4 cup fat free Greek Yogurt (60g)
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)

Ingredients (Brownie)

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
1 egg white (25g)
3/4 cup sweetener (100g)
1/4 tsp salt
1 tsp baking powder
1 tsp instant coffee


Preheat oven to 175C and line an 8×8 baking pan with greased baking paper.
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 - it will be sweeter the next day!