“Salted caramel protein cheesecake brownies”

I know that the title of these beauts is quite a mouthful to say…I apologise but I couldn’t think of anything else to call them 😉 These are an absolute gamechanger!!! You literally have to, no matter what you, give these a bash…

Being considered as a ‘fit foodie’ is honestly the coolest thing EVER!!! I started this website and my social media platforms because I had a passion for baking and eating healthy treats…So getting recognized as a ‘fit foodie’ is super cool…Sometimes I get sent products to try and who doesn’t love presents 🙂 If I love the product, I will share it with everyone…If I don’t, well, I’ll then keep it under wraps…

This particular product though has ALWAYS been a fav!!! In my opinion Grenade’s protein bars are the tastiest protein bars on the market! I would chose one of these bars over a normal choccie ANY DAY! They contacted me and asked if I wanted to try some of their new flavours…HELL YES!!! So, I came up with these brownies using their new white chocolate salted peanut protein bar…

Salted caramel protein cheesecake brownies


  • For the brownie: 1 tin blackbeans, drained and rinsed
  • 2 eggs
  • 2 TBS coconut oil, melted
  • 3/4 cup xylitol/erythritol/coconut sugar (or 1 tsp stevia powder and 1/3 cup xylitol/10 to 12 drops of liquid sweetener)
  • 1/4 cup cocoa or sugar free hot chocolate
  • 3/4 tsp baking powder and 1/2 tsp bicarb
  • 1 Grenade bar
  • For the cheesecake: 1 tub fat free cottage cheese
  • 2 egg whites
  • 1 egg
  • 1 tsp vanilla essence
  • 2 servings vanilla whey protein
  • 3 TBS coconut flour
  • 1/3 cup sugar free granulated sweetener/xylitol/erythritol/1 tsp stevia powder/liquid sweetener


  1. Preheat oven to 180 degrees and line a baking tray with some tinfoil, shiny side down.

  2. Add ALL of the brownie (except the Grenade bar) ingredients to a blender and blend until smooth and creamy. Pour 3/4 of the brownie mixture into the baking tray and bake for 8 minutes.

  3. While the brownie is baking, make the cheesecake layer. In a CLEAN blender, add all of the cheesecake ingredients and blend until smooth.

  4. Grate HALF of the grenade bar and stir it through the remainder of the brownie batter. Slice the remainder of the bar to use as decorations.

  5. After 8 minutes have passed, take the brownies out of the oven and pour the cheesecake mixture into the baking tray. Spread it evenly over the cooked brownies. Top with the rest of the brownie mixture. Bake for 10 minutes.

  6. Once the brownies have cooled fully, slice and then decorate making sure to use the remainder of the Grenade bar. I recommend making my homemade caramel and using that as a drizzle and then topping with the chopped Grenade bar. The recipe for my homemade caramel is on my website.

Jo's Notes

Store in an airtight container.



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