Cottage Cheese Brownies

5 from 1 vote

These cottage cheese brownies are rich, fudgy and packed with 6 grams of protein each. Blending cottage cheese into the batter keeps them moist and gooey while adding a boost of protein. A better-for-you dessert the whole family will love.

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: brownies

Author: Brittany Mullins

Equipment

blender

Ingredients

1 cup full-fat or low-fat cottage cheese
2 large eggs
½ cup coconut sugar
2 teaspoons vanilla extract
⅓ cup melted coconut oil or avocado oil
½ cup dutch-processed cocoa powder
½ cup (60 grams) oat flour
¼ teaspoon sea salt
⅓ cup chocolate chips plus more for topping

Instructions

Preheat to 350°F. Line an 8x8-inch baking dish with parchment or grease well.
Add cottage cheese, eggs, coconut sugar, vanilla, and oil to a blender or food processor. Blend until smooth and creamy.
In a large bowl, whisk together cocoa powder, oat flour, and salt.
Pour the blended wet mixture into the dry ingredients and stir until just combined.
Gently stir in the chocolate chips.
Pour batter into the prepared pan, smoothing the top. Sprinkle more chocolate chips on top if you want.
Bake for 22-25 minutes, until edges are set but center still looks slightly soft (they’ll firm up as they cool!). Let cool for 20–30 minutes before slicing.

Notes

Storage: Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight or warm in the microwave for 20–30 seconds before enjoying.
Dutch-processed vs natural cocoa: Dutch-processed cocoa has been treated to reduce acidity, which gives it a smoother, richer chocolate flavor. Natural cocoa is more acidic, so the flavor will be a little lighter and the brownies may rise slightly more. Both will work in this recipe.

Nutrition