My cottage cheese brownies are the kind of dessert that surprises everyone in the best way. Ultra fudgy, rich, and deeply chocolatey, they taste like a classic indulgent brownie but are made with better-for-you ingredients. Blended cottage cheese adds moisture and a boost of protein without any tang, making these brownies soft, dense, and satisfying. They are naturally sweetened, gluten free, and macro friendly, so you can enjoy a chocolate treat that feels both indulgent and nourishing.
If you want to boost the protein even more you can add a little bit of protein powder and a little bit extra maple syrup. I love Truvani Protein Powder. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save! I would use the chocolate flavored one!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You Will Need
- Small blender or food processor
- Mixing bowls
- Whisk
- Rubber spatula
- 8 x 8 inch glass baking dish
- Parchment paper or nonstick spray
- Measuring cups and spoons
Macros & Serving Size
These cottage cheese brownies are the perfect balance of indulgent and macro-friendly. Thanks to the blended cottage cheese and eggs, they provide a boost of protein while keeping calories reasonable for a rich chocolate treat. Slice the batch into 12 brownies for a lighter snack or 9 brownies for a more decadent dessert, and choose the serving size that fits your goals.
If cut into 12 brownies:
Calories: 128
Fat: 5.8g
Carbs: 13g
Protein: 5.2g
If cut into 9 brownies:
Calories: 170
Fat: 7.8g
Carbs: 17.3g
Protein: 7g
Ingredients
- 1 cup cottage cheese (4%)
- 1/2 cup cocoa powder
- 1/4 cup monk fruit sweetener (granulated)
- 1/3 cup oat flour (can use all purpose if not GF)
- 3/4 tsp espresso powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs (large, organic)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips (divided)
Step-by-Step Instructions
- Preheat oven to 350°F. Line an 8 x 8 inch baking dish with parchment paper or spray with nonstick spray.
- Add cottage cheese to a blender and blend until completely smooth with no lumps. This is important!
- In a medium bowl, whisk together cocoa powder, monk fruit sweetener, oat flour, espresso powder, baking powder, and salt.
- In another bowl, whisk the blended cottage cheese, maple syrup, vanilla extract, and eggs until smooth.
- Add wet ingredients to dry ingredients and gently mix until just combined. Do not overmix!
- Fold in half of the chocolate chips.
- Pour batter into prepared baking dish and spread evenly. Top with remaining chocolate chips.
- Bake for 20 to 25 minutes. For extra fudgy brownies, remove closer to the 20 minute mark.
- Allow brownies to cool slightly before slicing. Enjoy!
Dietary Information
These brownies are gluten free, high protein, and naturally sweetened. They work well for a macro friendly lifestyle and are a great option for a healthier dessert or snack.
Tips or Variations
- For softer brownies, slightly underbake and let them set while cooling.
- Swap chocolate chips for dark chocolate chunks for a richer taste.
- Add 1 to 2 tbsp chopped nuts for texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Serving Suggestions
Enjoy warm with fresh berries, a drizzle of melted chocolate, ice cream, or alongside a cup of coffee. These brownies are also delicious straight from the fridge for a denser, fudgier bite.
FAQs
Do these brownies taste like cottage cheese?
Not at all. Once blended and baked, the flavor disappears completely.
Can I freeze these brownies?
Yes. Slice and freeze in an airtight container for up to 2 months.
Can I use honey instead of maple syrup?
Yes, honey works, though it will slightly change the flavor.
Why add espresso powder?
Espresso powder deepens the chocolate flavor without making the brownies taste like coffee. Don’t skip it!
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
If you try this recipe, tag me @cookingkatielady
cottage cheese brownies, high protein brownies, gluten free brownies, healthy brownies, cottage cheese dessert, macro friendly brownies, healthy chocolate brownies
Description
My cottage cheese brownies are the kind of dessert that surprises everyone in the best way. Ultra fudgy, rich, and deeply chocolatey, they taste like a classic indulgent brownie but are made with better-for-you ingredients. Blended cottage cheese adds moisture and a boost of protein without any tang, making these brownies soft, dense, and satisfying. They are naturally sweetened, gluten free, and macro friendly, so you can enjoy a chocolate treat that feels both indulgent and nourishing.
Ingredients
Instructions
-
Preheat oven to 350°F. Line an 8 x 8 inch baking dish with parchment paper or spray with nonstick spray.
-
Add cottage cheese to a blender and blend until completely smooth with no lumps. This is important!
-
In a medium bowl, whisk together cocoa powder, monk fruit sweetener, oat flour, espresso powder, baking powder, and salt.
-
In another bowl, whisk the blended cottage cheese, maple syrup, vanilla extract, and eggs until smooth.
-
Add wet ingredients to dry ingredients and gently mix until just combined. Do not overmix!
-
Fold in half of the chocolate chips.
-
Pour batter into prepared baking dish and spread evenly. Top with remaining chocolate chips.
-
Bake for 20 to 25 minutes. For extra fudgy brownies, remove closer to the 20 minute mark.
-
Allow brownies to cool slightly before slicing. Enjoy!
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 brownie
- Amount Per Serving
- Calories 128kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 3.1g16%
- Cholesterol 38.8mg13%
- Sodium 171.7mg8%
- Total Carbohydrate 13g5%
- Dietary Fiber 2.3g10%
- Sugars 7.8g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hey Kathy,
I have not tried so I can’t guarantee it will turn out the same!
I have not tried using almond flour in this recipe, but almond flour is not a 1:1 sub for oat flour. You may have to play with the ratios a bit! Let me know if you try it!
Can I use Red Mill GF 1:1 baking flour instead of oat flour?
Can I use almond flour? Trying to decrease total carbohydrates and keep net carb low