High-Protein Brownie Cups

Ingredients: The ingredient amounts are for 3 servings (Makes 9).

• Plain Flour 80g or 2.8oz
• Apple Sauce 20g or 0.7oz
• Maple Syrup 1 tbsp
• Vanilla Extract 1 tsp
• Dark Chocolate Chips 30g or 1oz
• Cocoa Powder 20g or 0.7oz
• Whey Protein 65g or 2.3oz, chocolate
• Sweetener 10g or 0.35oz
• Salt pinch
• Eggs 2
• Egg White 2 eggs
• Cottage Cheese 100g or 3.5oz, 0% fat

Instructions:

Preheat the oven to 180°C (160°C fan) / 350°F. Line a 9-hole cupcake or muffin tin
with paper cases.

In a large mixing bowl, whisk together the plain flour, cocoa powder, chocolate
protein powder, sweetener, and a pinch of salt until evenly combined.

Add the egg whites, whole eggs, cottage cheese, apple sauce, maple syrup, and
vanilla extract to a blender. Blend for 10 seconds only, just until smooth — do not
over-blend.

Pour the wet mixture into the bowl of dry ingredients. Gently fold together with a
spatula until a thick brownie batter forms. Be careful not to overmix. If using, fold in
a handful of dark chocolate chips.

Divide the batter evenly between the 9 paper cases, filling each about two-thirds
full. Bake for 12 to 15 minutes, depending on how fudgy you prefer them. The tops
should be just set with a slight wobble in the centre. Less time will give a fudgier
texture; more time will be slightly cakier.

Remove from the oven and let the brownie cups cool completely in the tin. For the
best fudgy texture, transfer to the fridge and chill until fully set before serving.