If you're looking for the best cottage cheese brownies, this easy recipe is a must-try. These rich, fudgy brownies are made with blended cottage cheese and almond flour for an extra boost of protein and an incredibly moist texture without sacrificing classic chocolate brownie flavor. Perfect for dessert, meal prep, or an afternoon treat, these high-protein cottage cheese brownies are simple to make and sure to become a new favorite.
Jump to:
Why Should You Make This Recipe
I love adding an extra boost of protein to some of my easy to make recipes. Cottage cheese is such an easy way to add more protein to almost anything and no, you can’t even taste it. My Cottage Cheese Blueberry Muffins, Cottage Cheese Banana Bread, Cottage Cheese Pancakes and Cottage Cheese Chocolate Mousse are some of my favorite cottage cheese recipes on the blog.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and simply decadently fudgy brownies with cottage cheese.
- You want a high protein brownie. Adding blended cottage cheese to brownies takes these brownies from a regular sweet treat, to a healthier, protein packed treat you will love.
- Easy to make, bake and eat.These rich and fudgy brownies with cottage cheese is just as simple to make as classic chocolate brownies. The only difference is adding in 1 -2 extra minutes to blend the cottage cheese.
Ingredients and Substitutions
Before I show you how to make these rich, fudgy and nutty brownies, make sure you have these ingredients (or substitutions) ready to go.
- Almond Flour: Blanched almond flour is the correct flour to use in this recipe. Do not use almond meal.
- Baking Soda: This helps the brownies to rise.
- Espresso Powder: This helps to deepen the chocolate flavor. Feel free to omit if you don’t have any on hand.
- Cocoa Powder: Any type of unsweetened cocoa powder will work well in this grain free, high protein brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- Cottage Cheese: Use a cottage cheese you love. The flavor will not to prominent in the muffins. Blending the cottage cheese will smooth out the curds, so just use the kind you love. I personally love using one that is 4% fat. The cottage cheese from Good Culture or Daisy Cottage Cheese are both good choices.
- Granulated Sugar: Coconut sugar or maple sugar would be good refined sugar free substitutes.
- Maple Syrup: This is another sweetener. Feel free to use your preferred liquid sweetener.
- Eggs: This is an essential ingredient for these rich and fudgy cottage cheese brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Semi Sweet Chocolate Chips: I like to add a handful into the brownies for even more chocolate flavor! Feel free to omit if needed.
How To Make
Learn how to make cottage cheese brownies in a few easy steps.
- Preheat the oven to 350 F (177 C). Line an 8x8 pan or 9x9 aluminum pan with parchment paper along the bottom and two sides. In a mixing bowl whisk the almond flour, cocoa powder, baking powder, espresso powder and salt until fully combined. Set aside for now.
- Add the cottage cheese to a food processor or blender. Blend the cottage cheese until smooth and creamy consistency like yogurt or sour cream. Once the cottage cheese is smooth, add the maple syrup, sugar, eggs and vanilla syrup to the blender or food processor. Blend the ingredients together until smooth and well combined.
- Pour the wet ingredients from the food processor or blender into the dry ingredients. Mix the wet ingredients into the dry ingredients until well combined. Fold in ½ cup of chocolate chips if using in the brownies.
- Evenly scoop the brownies into the prepared pan. Top the brownies with the remaining ½ cup chocolate chips. Bake for about 25 - 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 20 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy.
How To Serve, Store, Freeze and Thaw
- Serve: Top these fudgy grain free brownies with a scoop of vanilla ice cream or a dollop of freshly whipped cream and berries.
- Store: Once the brownies have cooled completely to room temperature, place them in an airtight container in the fridge for up to 5 days.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw these protein brownies is to let them sit out at room temperature for at least two hours or overnight in the fridge. Enjoy at room temperature or microwave it for 20 -30 seconds for that “fresh from the oven” taste. Although I am partial to a cold brownie from the fridge.
M’s Expert Tips
- Blend the cottage cheese. Unless you love a lumpy brownie texture, I suggest blending the cottage cheese until smooth and creamy, like yogurt or sour cream.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously chewy brownies.
- Use an metal pan. This recipe was created using an aluminum pan. If you are using a glass baking dish, I suggest lowering the temperature to 325 F (163 C). The brownies may also need to bake for a few minutes longer than the baking time listed in the recipe.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Fully cool the brownies. You may be very tempted to slice into these protein brownies, but a little cooling time makes them even more amazing and gives them time to firm up.
- Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan.
FAQs
Can you taste the cottage cheese in these brownies?
No. Once blended into the batter, the cottage cheese creates a smooth, creamy texture without adding a noticeable cottage cheese flavor. You will only taste a classic fudgy brownie.
Are cottage cheese brownies high in protein?
Yes! Cottage cheese naturally adds protein to the batter, making these brownies a higher-protein dessert compared to many traditional brownie recipes. In addition, this cottage cheese brownie recipe uses almond flour instead of all purpose flour so these brownies are also naturally gluten and grain free.
Can I use low-fat or full-fat cottage cheese?
Full fat cottage cheese creates a richer, more decadent brownie, while low-fat cottage cheese offers a lighter option with plenty of protein
Other Brownie Recipes to Try
If you try this Cottage Cheese Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Cottage Cheese Brownies Recipe
These Cottage Cheese Brownies are rich, fudgy, and packed with classic chocolate flavor. Blended cottage cheese adds extra protein and creates an incredibly moist texture, making this easy brownie recipe a delicious dessert or snack you'll want to make again and again.
Equipment
- 1 blender or food processor
- 1 8x8 (20 cm) or 9x9 (23 cm) aluminum pan
- 1 sheet parchment paper
Ingredients
- 1 cup (120 g) almond flour
- ½ cup (40 g) cooca powder
- 2 teaspoons espresso powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup cottage cheese
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) maple syrup
- 2 large eggs, room temperature
- 1 cup chocolate chips, optional
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan or 9x9 aluminum pan with parchment paper along the bottom and two sides.
- In a mixing bowl whisk the almond flour, cocoa powder, baking powder, espresso powder and salt until fully combined. Set aside for now.1 cup (120 g) almond flour, ½ cup (40 g) cooca powder, 2 teaspoons espresso powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the cottage cheese to a food processor or blender. Blend the cottage cheese until smooth and creamy consistency like yogurt or sour cream. Once the cottage cheese is smooth, add the maple syrup, sugar, eggs and vanilla syrup to the blender or food processor. Blend the ingredients together until smooth and well combined.1 cup cottage cheese, ½ cup (100 g) granulated sugar, ¼ cup (60 ml) maple syrup , 2 large eggs, room temperature
- Pour the wet ingredients from the food processor or blender into the dry ingredients. Mix the wet ingredients into the dry ingredients until well combined. Fold in ½ cup of chocolate chips if using in the brownies. Evenly scoop the brownies into the prepared pan. Top the brownies with the remaining ½ cup chocolate chips.1 cup chocolate chips, optional
- Bake for about 25 - 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 20 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy.
Notes
Store: Once the brownies have cooled completely to room temperature, place them in an airtight container in the fridge for up to 5 days.
did you make this recipe?tag @olivesnthyme on Instagram
Leave a Reply