Cottage Cheese Protein Brownies

Forget everything you know about “healthy” desserts that taste like cardboard. These Cottage Cheese Protein Brownies are a revelation. By blending creamy cottage cheese into the batter, we create an incredibly moist, fudgy, and decadent texture while packing in a powerful protein punch. They are naturally sweetened, easy to make in one bowl, and so delicious that no one will guess they’re actually good for you. This is the perfect post-workout treat or a satisfying afternoon snack that curbs your chocolate cravings without the sugar crash.

Ingredients

1 cup (250g) low-fat cottage cheese

2 large eggs

½ cup (125g) creamy natural almond butter (or peanut butter)

⅓ cup (80ml) pure maple syrup or honey

1 tsp vanilla extract

½ cup (45g) unsweetened cocoa powder

⅓ cup (40g) vanilla or chocolate protein powder (whey or plant-based)

¼ tsp salt

1 tsp baking soda

½ cup (90g) dark chocolate chips, divided (sugar-free if preferred)

Optional Add-ins:

A pinch of instant coffee granules to enhance the chocolate flavor.

¼ cup chopped walnuts or pecans for crunch.

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides. This “sling” will make it incredibly easy to lift the entire batch of brownies out for clean cutting later. Lightly grease the parchment paper with a touch of cooking spray or oil.

Create the Wet Base

In a blender or food processor, combine the 1 cup cottage cheese, 2 eggs, ½ cup almond butter, ⅓ cup maple syrup, and 1 tsp vanilla extract. Blend on high speed for 30-45 seconds until the mixture is completely smooth and no lumps of cottage cheese remain. This step is crucial for achieving a fudgy, non-grainy texture.

 Combine Wet and Dry Ingredients

Pour the smooth blended mixture into a medium-sized mixing bowl. Add the ½ cup cocoa powder, ⅓ cup protein powder, ¼ tsp salt, and 1 tsp baking soda. Use a spatula to fold everything together until just combined and no dry pockets remain. Be careful not to overmix.

 Add the Chocolate

Fold in ¼ cup of the dark chocolate chips, reserving the rest for the top.

Bake to Perfection

Pour the thick batter into your prepared baking pan and use the spatula to spread it into an even layer. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top. Bake for 20-25 minutes. The brownies are done when the top is set and the edges are just beginning to pull away from the pan. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter. For the ultimate fudgy texture, do not overbake.

 Cool Completely (This is Key!)

Remove the pan from the oven and place it on a wire cooling rack. Allow the brownies to cool in the pan for at least 30 minutes. For the cleanest cuts and best texture, we highly recommend cooling them completely and then placing the pan in the refrigerator for 1-2 hours to firm up. These brownies are very fudgy, and chilling them makes them easier to slice.

 Slice and Serve

Using the parchment paper sling, lift the entire block of brownies out of the pan. Place it on a cutting board and use a sharp knife to slice it into 9 even squares. For a professional look, wipe the knife clean between each cut.

Notes & Tips for Success

Cottage Cheese Consistency: Ensuring your cottage cheese is fully blended is the secret to a smooth texture. If you see white specks, keep blending!

Protein Powder Choice: The type of protein powder can affect the texture. Whey/casein blends tend to create a softer, cakier brownie, while plant-based powders can be a bit denser. Both work well.

Nut-Free Option: Substitute the almond butter with an equal amount of sunflower seed butter.

Storage: Store these protein brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Thaw overnight in the fridge before enjoying.