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Stack of fudgy cottage cheese brownies topped with chocolate chunks and flaky sea salt.
Daniel

Cottage Cheese Brownies

Fudgy, protein-packed brownies that taste indulgent but hide a secret healthy twist nobody will detect.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 1 cup cottage cheese full-fat, blended smooth
  • 4 oz dark chocolate chips 60-70% cacao, melted
  • 0.5 cup unsweetened cocoa powder Dutch process preferred
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.25 cup all-purpose flour or almond flour for gluten-free
  • 0.5 tsp baking powder
For Topping
  • 1 pinch flaky sea salt optional

Equipment

  • 8x8 inch square baking pan
  • Food Processor or Blender
  • Parchment Paper
  • Medium mixing bowl

Method
 

Prep
  1. Preheat oven to 350F. Line an 8x8 inch pan with parchment paper, leaving overhang for easy removal.
  2. In a food processor or blender, puree the cottage cheese until completely smooth and silky, about 1 minute. Scrape down sides as needed. There should be no visible curds.
  3. Melt chocolate chips in 30-second bursts in the microwave, stirring between each, until smooth. Let cool slightly so it does not cook the eggs.
Make the batter
  1. Whisk the smooth cottage cheese, melted chocolate, sugar, eggs, and vanilla in a large bowl until glossy and well combined. The mixture will look like traditional brownie batter.
  2. Sift cocoa powder, flour, baking powder, and salt over the wet mixture. Fold gently with a spatula until just combined and no dry streaks remain. Do not overmix.
Bake
  1. Pour batter into prepared pan, smoothing the top. Bake 26-30 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs but no wet batter. The center will look slightly underdone. Cool completely in the pan, at least 1 hour, before lifting out and cutting into 16 squares.

Notes

The cottage cheese must be fully blended - any curds left will bake into visible white spots. For extra fudgy brownies, underbake slightly and chill overnight before cutting; they firm up beautifully. These keep refrigerated for 5 days and actually improve in texture after a day.