Description
Delicious and moist Cottage Cheese Brownies that blend the richness of cocoa with the creaminess of cottage cheese, resulting in a healthier twist on classic brownies with a tender, fudgy texture.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup melted butter, slightly cooled
Dry Ingredients
- ½ cup dutch-processed cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
Add-ins
- ⅓ cup chocolate chips plus more for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper or lightly grease it with nonstick spray to ensure easy removal of the brownies after baking.
- Blend Wet Ingredients: Add the cottage cheese, eggs, granulated sugar, vanilla extract, and melted butter to a blender or food processor. Blend until the mixture is completely smooth with no lumps, creating a creamy base for the brownies.
- Combine Dry Ingredients: In a large bowl, whisk together the dutch-processed cocoa powder, all-purpose flour, sea salt, and baking soda. This ensures even distribution of the leavening and cocoa to produce a consistent batter.
- Mix Wet and Dry Ingredients: Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, preserving the brownies’ tender texture.
- Fold in Chocolate Chips: Carefully fold in ⅓ cup of chocolate chips to add pockets of melty chocolate throughout the batter.
- Pour and Top: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Sprinkle additional chocolate chips on the surface for an extra chocolatey finish.
- Bake: Bake the brownies for 25–30 minutes. The edges should be set, but the center will still appear slightly soft, ensuring a fudgy consistency once cooled.
- Cool and Slice: Allow the brownies to cool in the pan for at least 25–30 minutes to help them firm up properly before slicing into 9 squares.
Notes
- For a smoother texture, make sure to blend the cottage cheese until completely lump-free.
- Using dutch-processed cocoa powder gives a richer chocolate flavor and a darker color.
- Allow brownies to cool fully; cutting too soon can cause them to crumble.
- Substitute butter with coconut oil for a dairy-free option, but this will affect the flavor slightly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (1/9 of recipe)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
