Cottage Cheese Protein Brownies
High-protein, deeply chocolatey brownies made with blended cottage cheese for a fudgy, satisfying treat.
Ingredients
Ingredients
- 1 cup low-fat cottage cheese
- 2 large eggs at room temperature
- 4 tbsp unsalted butter melted and slightly cooled
- 1 tsp vanilla bean paste
- 1/2 cup brown sugar packed
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 2 tbsp milk
Instructions
- Preheat the oven to 350°F and lightly grease or line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- Add the cottage cheese, eggs, melted butter, vanilla bean paste, and brown sugar to a blender.
- Blend on medium speed until the mixture is completely smooth and creamy, with no visible cottage cheese curds.
- In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt until well combined and no cocoa clumps remain.
- Pour the blended cottage cheese mixture into the bowl with the dry ingredients.
- Add the milk, then fold everything together with a spatula just until a thick, smooth batter forms and no dry flour streaks remain.
- Scrape the batter into the prepared pan and spread it into an even layer, smoothing the top and pushing the batter into the corners.
- Bake for 22 to 25 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Place the pan on a wire rack and let the brownies cool completely in the pan to set and become fudgy.
- Once cool, lift the brownies out using the parchment overhang, slice into 9 equal squares, and serve or store.
Notes
- Blend the cottage cheese mixture very well so the brownies bake up smooth, without visible curds.
- For a richer flavor, you can use full-fat cottage cheese or substitute coconut oil for the butter in equal amounts.
- For a richer flavor, you can use full-fat cottage cheese or substitute coconut oil for the butter in equal amounts.