High-Protein Brownie with Salted Caramel Topping
A delicious high-protein brownie topped with salted caramel syrup.
Prep
0
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 cup cottage cheese
- 5.3oz container of Oikos triple zero vanilla yogurt
🫙Pantry Staples(2)
- 1/2 cup cocoa powder
- 1/4 cup sugar free maple syrup
📦Other(2)
- 2 eggs
- 2 tbsp Jordans salted caramel skinny syrup
Nutrition (per serving)
Calories
158
Protein
16g
Carbs
14g
Fat
6g
👨🍳 Instructions
- 1
Blend cottage cheese, eggs, sugar free maple syrup, and cocoa powder.
- 2
Pour evenly into 4 ramekins sprayed with oil.
- 3
Bake at 350°F for 25 minutes.
- 4
Add salted caramel skinny syrup to vanilla yogurt and stir until combined.
- 5
Divide among two of the four brownies. Repeat for the remaining brownies when ready to serve.
- 6
Optionally top with more salted caramel skinny syrup.
💡 Pro Tips
- ✓Blend cottage cheese for 60-90 seconds at high speed until completely smooth before adding other ingredients, breaking down casein curds to prevent grittiness that persists through baking.technique60-90 seconds high speed
- ✓Reduce oven temperature to 325°F and extend baking to 28-32 minutes because the high moisture content from cottage cheese and yogurt (80%+ water) requires slower, gentler heat to set proteins without creating a dense, rubbery crumb.timing325°F, 28-32 minutes
- ✓Use ramekins with at least 8oz capacity and fill only 2/3 full because the batter will rise 15-20% during baking due to egg protein coagulation and CO₂ expansion.equipment8oz+ ramekins, 2/3 fill
- ✓Stir the yogurt-caramel mixture within 30 minutes of serving because the sweeteners in both syrups absorb moisture from yogurt proteins over time, separating into a watery bottom layer.timing30 minutes maximum
- ✓Add the caramel topping only after brownies cool to 95-100°F (approximately 8-10 minutes) to prevent the yogurt's protein matrix from denaturing and curdling from the residual heat.timing95-100°F, 8-10 minutes rest
Share this recipe
Prep
0
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
High-Protein Brownie with Salted Caramel Topping
A delicious high-protein brownie topped with salted caramel syrup.
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 cup cottage cheese
- 5.3oz container of Oikos triple zero vanilla yogurt
🫙Pantry Staples(2)
- 1/2 cup cocoa powder
- 1/4 cup sugar free maple syrup
📦Other(2)
- 2 eggs
- 2 tbsp Jordans salted caramel skinny syrup
Nutrition (per serving)
Calories
158
Protein
16g
Carbs
14g
Fat
6g
👨🍳 Instructions
- 1
Blend cottage cheese, eggs, sugar free maple syrup, and cocoa powder.
- 2
Pour evenly into 4 ramekins sprayed with oil.
- 3
Bake at 350°F for 25 minutes.
- 4
Add salted caramel skinny syrup to vanilla yogurt and stir until combined.
- 5
Divide among two of the four brownies. Repeat for the remaining brownies when ready to serve.
- 6
Optionally top with more salted caramel skinny syrup.
💡 Pro Tips
- ✓Blend cottage cheese for 60-90 seconds at high speed until completely smooth before adding other ingredients, breaking down casein curds to prevent grittiness that persists through baking.technique60-90 seconds high speed
- ✓Reduce oven temperature to 325°F and extend baking to 28-32 minutes because the high moisture content from cottage cheese and yogurt (80%+ water) requires slower, gentler heat to set proteins without creating a dense, rubbery crumb.timing325°F, 28-32 minutes
- ✓Use ramekins with at least 8oz capacity and fill only 2/3 full because the batter will rise 15-20% during baking due to egg protein coagulation and CO₂ expansion.equipment8oz+ ramekins, 2/3 fill
- ✓Stir the yogurt-caramel mixture within 30 minutes of serving because the sweeteners in both syrups absorb moisture from yogurt proteins over time, separating into a watery bottom layer.timing30 minutes maximum
- ✓Add the caramel topping only after brownies cool to 95-100°F (approximately 8-10 minutes) to prevent the yogurt's protein matrix from denaturing and curdling from the residual heat.timing95-100°F, 8-10 minutes rest