Q1: Can you actually taste the cottage cheese in these brownies?

No, absolutely not! That is the true magic of this recipe. When you use a blender to purée the cottage cheese until it is completely smooth, the curds and the signature texture disappear entirely. The final brownies have a deep, rich chocolate flavor and an incredibly moist and fudgy texture, with no hint of a "cheesy" taste.

Q2: What is the texture of these brownies like? Are they fudgy or cakey?

These brownies are designed to be incredibly fudgy and dense . The use of almond flour, which is high in fat and low in starch, and the minimal leavening from the baking soda, results in a rich, moist, and wonderfully gooey texture, especially if you take them out of the oven when the center is still slightly underbaked.

Q3: Can I use a different kind of flour, like all-purpose or oat flour?

This recipe was specifically developed to work with the unique properties of almond flour . Substituting it with other flours like all-purpose, whole wheat, or oat flour would significantly change the moisture ratios and the final texture of the brownies, likely making them much drier and more cake-like.

Q4: Do I have to use a blender?

To achieve that signature smooth texture where the cottage cheese is completely undetectable, a blender is highly recommended . A food processor or a powerful immersion blender would be the next best choices. If you try to mix this by hand with a whisk, you will not be able to break down the cottage cheese curds, and the final brownies will have a lumpy, uneven texture.

Q5: How do I get the cleanest cuts on my fudgy brownies?

The secret to perfect, clean-cut brownies is patience ! You must let the brownies cool completely before you attempt to slice them. For an even cleaner cut, you can chill the cooled brownies in the refrigerator for about 30 minutes to firm them up. Use a large, sharp knife, and wipe the blade clean with a damp paper towel between each cut.

The Best Fudgy High-Protein Cottage Cheese Brownies

A recipe for rich and fudgy brownies with a healthy, high-protein twist from blended cottage cheese. The batter is made by blending cottage cheese with eggs and maple syrup until smooth, then mixing it with almond flour and cocoa powder. Chocolate chips are folded in for extra decadence. The brownies are baked until the edges are set but the center remains slightly underbaked, ensuring a perfectly moist and fudgy texture.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (includes cooling time)
Yield: 12-16 brownies 1x
Category: Dessert
Method: Baking, Blending
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2/3 cup cottage cheese, blended until smooth
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 cup maple syrup
1/4 cup granulated sugar (optional, for sweeter brownies)
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/3 cup chocolate chips, plus extra for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (163°C). Grease an 8×8-inch or 9×9-inch baking pan, or line it with parchment paper for easy removal.
In a blender, combine the cottage cheese, eggs, vanilla, maple syrup, and optional granulated sugar. Blend until completely smooth.
In a large bowl, whisk together the almond flour, cocoa powder, and baking soda.
Pour the blended wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The batter will be slightly thick.
Fold in the chocolate chips.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top if desired.
Bake for 18–22 minutes. The brownies are done when the edges are set, but the center still looks slightly underbaked. A toothpick inserted in the center should come out with moist crumbs attached.
Let the brownies cool in the pan for about 5-10 minutes before slicing into squares.

Notes

Blending the cottage cheese until it’s completely smooth is a crucial step to achieve the right texture without any curds.
This recipe uses almond flour, making the brownies gluten-free.
Avoid overmixing the batter after combining the wet and dry ingredients to ensure the brownies stay fudgy and not cakey.
For the fudgiest texture, be sure to pull the brownies from the oven when the center is still slightly underbaked.

Nutrition

Serving Size: 1 brownie (1/16 of pan)
Calories: 100-140
Sugar: 8-12 g
Sodium: 120-160 mg
Fat: 7-10 g
Saturated Fat: 3-5 g
Trans Fat: 0 g
Carbohydrates: 8-12 g
Fiber: 2-3 g
Protein: 5-7 g
Cholesterol: 30-40 mg

Find it online: https://cookupjoy.com/cottage-cheese-brownies/