Description
These Cottage Cheese Brownies are a deliciously fudgy, protein-packed dessert that satisfies your chocolate cravings while keeping things healthy. With 6 grams of protein per brownie, they come together quickly in under 25 minutes using wholesome ingredients like cottage cheese, almond flour, and cocoa powder. Perfect as a gluten-free and vegetarian treat, these brownies deliver melt-in-your-mouth chocolatey goodness with every bite.
Ingredients
Wet Ingredients
- 2/3 cup cottage cheese (blended until smooth)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/4 cup granulated sugar (optional)
Dry Ingredients
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
Add-ins
- 1/3 cup chocolate chips (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease an 8×8-inch or 9×9-inch baking pan, or line it with parchment paper to ensure easy removal of the brownies after baking.
- Blend Wet Ingredients: In a blender, combine the cottage cheese, eggs, vanilla extract, maple syrup, and granulated sugar (if using). Blend until the mixture is smooth and creamy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, and baking soda to evenly distribute the leavening and cocoa without lumps.
- Combine Mixtures: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, making sure no dry pockets remain. The batter will be slightly thick; avoid overmixing to maintain fudgy texture.
- Fold in Chocolate Chips: Gently fold in 1/3 cup of chocolate chips throughout the batter for melty chocolate bursts.
- Prepare for Baking: Pour the batter into the prepared baking pan, spreading it out evenly. Smooth the top with a spatula. Sprinkle extra chocolate chips on top for a beautiful and chocolatey finish.
- Bake: Bake in the preheated oven for 18 to 22 minutes. The edges should be set, but the center should look slightly underbaked. Insert a toothpick into the center; it should come out with moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool in the pan for about 5 minutes. Once cooled, slice into 9 squares and serve.
Notes
- For a sweeter brownie, include the optional granulated sugar; omit for a less sweet, more natural flavor.
- Ensure eggs are at room temperature for better blending and texture.
- Do not overmix the batter to keep the brownies fudgy and tender.
- Using parchment paper makes cleanup easier and prevents sticking.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
