Cottage Cheese Brownies Recipe

Introduction

These cottage cheese brownies offer a deliciously fudgy texture with a boost of protein from the cottage cheese. They combine rich cocoa and a touch of natural sweetness, making them a healthier twist on a classic favorite.

Ingredients

• 1 cup cottage cheese (full-fat, blended smooth)
• 1/2 cup unsweetened cocoa powder
• 1/3 cup maple syrup (or honey)
• 2 large eggs (room temperature)
• 1/2 cup almond flour
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup mini dark chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Line a baking pan with parchment paper for easy removal and cleanup.
3. Step 3: Blend the cottage cheese in a food processor or blender until smooth.
4. Step 4: Add the eggs, maple syrup, and vanilla extract to the blended cottage cheese and blend until fully combined.
5. Step 5: In a separate bowl, whisk together the cocoa powder, almond flour, baking soda, and salt.
6. Step 6: Gently fold the dry ingredients into the wet mixture until just combined.
7. Step 7: Stir in the mini dark chocolate chips if using.
8. Step 8: Let the batter rest for about 10 minutes to allow the almond flour to absorb moisture.
9. Step 9: Pour the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.
10. Step 10: Allow the brownies to cool completely in the pan before cutting into squares.

Tips & Variations

• For a nut-free version, substitute almond flour with oat flour or all-purpose flour.
• Chill the eggs before baking for a fluffier texture.
• Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
• Try folding in chopped nuts or dried fruit for extra texture.
• If you prefer sweeter brownies, increase the maple syrup by a tablespoon.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm gently in the microwave for 15-20 seconds. These brownies also freeze well for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-fat cottage cheese?

Yes, but the brownies may be less moist and fudgy. Full-fat cottage cheese is recommended for the best texture and flavor.

Can I substitute maple syrup with another sweetener?

Yes, honey or agave syrup work well as alternatives. Adjust sweetness to taste, and avoid granulated sugar as it may alter the texture.

Cottage Cheese Brownies Recipe

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★★★★★

4.7 from 114 reviews

These Cottage Cheese Brownies offer a healthier twist on a classic treat by incorporating protein-rich cottage cheese and almond flour. Naturally sweetened with maple syrup and rich with unsweetened cocoa, these fudgy brownies are moist, flavorful, and perfect for those seeking gluten-free, lower-fat dessert options without compromising on taste.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9 brownies (about 3x3-inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 1 cup Cottage cheese (Full-fat, blended smooth)
• 1/2 cup Unsweetened cocoa powder
• 1/3 cup Maple syrup (Or honey)
• 2 Large eggs (Room temperature)
• 1/2 cup Almond flour
• 1 tsp Vanilla extract
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1/4 cup Mini dark chocolate chips (Optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake.
2. Prepare Pan: Line a baking pan with parchment paper to prevent sticking and make it easier to remove the brownies once baked.
3. Blend Cottage Cheese: In a blender or food processor, blend the full-fat cottage cheese until completely smooth to eliminate any lumps, which ensures a creamy batter.
4. Combine Wet Ingredients: Add the room temperature eggs, maple syrup, and vanilla extract to the blended cottage cheese and blend again until fully incorporated and smooth.
5. Prepare Dry Mix: In a separate bowl, whisk together the unsweetened cocoa powder, almond flour, baking soda, and salt to evenly distribute the leavening agent and cocoa.
6. Fold Dry Ingredients: Gently fold the dry mix into the wet mixture with a spatula until just combined to keep the batter light and avoid overmixing.
7. Add Chocolate Chips: Stir in the mini dark chocolate chips for extra chocolate bursts throughout the brownies (optional but recommended).
8. Rest Batter: Let the batter rest for 10 minutes; this allows the almond flour to absorb moisture and improves the texture of the brownies.
9. Bake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
10. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into squares to ensure clean slices and the best texture.

Notes

• Make sure the eggs are at room temperature to help create a smooth batter and better rise.
• Almond flour can be substituted with coconut flour, but reduce quantity as coconut flour absorbs more liquid.
• Resting the batter is key to achieving a moist, tender brownie texture.
• Use parchment paper lining for easy removal from the pan and cleaner cuts.
• Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
• You can freeze the brownies wrapped tightly for up to 3 months.

Keywords: Cottage cheese brownies, gluten-free brownies, healthy brownies, almond flour brownies, protein brownies, low sugar dessert