Fudgy, deeply chocolatey two-bite brownies built on a cottage cheese base that stays impossibly moist without the guilt. A swirl of peanut butter cuts through the richness, and a dusting of fleur de sel on top gives that classic French sweet-salty finish.
Preheat your oven to 175°C and lightly grease two ramekins (about 180ml each) or line a small loaf tin with parchment.
Blend the cottage cheese in a blender or food processor until completely smooth and silky — about 30 seconds. This is the key step for a fudgy, not grainy, texture.
Add the egg, honey, and vanilla extract to the blender and pulse a few more times until combined.
In a small bowl, whisk together the cocoa powder, 20g of the PB Fit, and baking powder, then fold this dry mix into the blended wet base until just combined.
In a separate tiny bowl, mix the remaining 10g PB Fit with 8ml of warm water to form a thick paste.
Divide the brownie batter evenly between your two ramekins, drop half the peanut butter paste on top of each, and swirl it in gently with a toothpick or skewer.
Bake for 18–20 minutes until the tops are just set but the center still has a very slight wobble — they will firm up as they cool.
Finish with a pinch of fleur de sel on each and let cool for 5 minutes before serving warm in the ramekin.
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