Cottage Cheese Protein Brownies: High-Protein, Low-Guilt, All Chocolate Recipe

Introduction

These Cottage Cheese Protein Brownies are a delicious way to enjoy a high-protein, low-guilt chocolate treat. Smooth cottage cheese blends seamlessly into the batter, delivering a fudgy texture without the usual heaviness. Perfect for home bakers looking for a healthier twist on classic brownies.

Ingredients

• 1 cup cottage cheese (low-fat or full-fat)
• 3/4 cup unsweetened cocoa powder (natural or Dutch-processed)
• 3/4 cup flour (whole wheat pastry or all-purpose; gluten-free 1:1 blend optional)
• 3/4 cup brown sugar (adjust to taste)
• 2 large eggs
• 1/2 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional add-ins: chocolate chips, nuts (walnuts or pecans), espresso powder, protein powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Step 2: Place the cottage cheese in a blender or food processor and blend until smooth to avoid lumps in the brownies.
3. Step 3: In a mixing bowl, whisk the eggs until slightly frothy. Add the blended cottage cheese, melted butter (or coconut oil), and vanilla extract. Stir until the mixture is uniform.
4. Step 4: In another bowl, sift together the cocoa powder, flour, baking powder, and salt. Whisk to evenly distribute the dry ingredients.
5. Step 5: Add the brown sugar to the dry ingredients and mix to coat the flour and cocoa powder.
6. Step 6: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, stopping as soon as there are no visible streaks of flour to keep the brownies fudgy.
7. Step 7: If desired, fold in optional add-ins like chocolate chips, nuts, espresso powder, or protein powder. If adding protein powder, reduce flour by the same volume.
8. Step 8: Transfer the batter to your prepared pan and smooth the top with a spatula.
9. Step 9: Bake for 20–25 minutes. Start checking at 20 minutes by inserting a toothpick; it should come out with a few moist crumbs for fudgy brownies.
10. Step 10: Allow the brownies to cool in the pan for 15 minutes. Lift them out using the parchment paper and place on a wire rack. Slice when slightly warm or at room temperature.

Tips & Variations

• For richer flavor, use full-fat cottage cheese; for fewer calories, choose low-fat.
• Try coconut sugar instead of brown sugar for a subtle caramel note.
• Espresso powder enhances the chocolate depth—just a pinch works wonders.
• Add a handful of walnuts or pecans for a crunchy texture contrast.
• If using protein powder, reduce the flour amount to maintain proper batter consistency.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to bring back softness. For longer storage, freeze for up to 2 months; thaw fully before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a dairy-free alternative instead of cottage cheese?

Cottage cheese provides moisture and protein that’s key to the texture, so dairy-free swaps may change the result. You could try blended silken tofu or a thick plant-based yogurt, but baking results might differ.

How do I know when the brownies are done without overbaking?

Check with a toothpick inserted in the center around 20 minutes. You want a few moist crumbs to cling to it—not completely clean. This ensures a fudgy brownie rather than a dry, cakey one.

Cottage Cheese Protein Brownies: High-Protein, Low-Guilt, All Chocolate Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

These Cottage Cheese Protein Brownies are a deliciously fudgy, high-protein treat that balances rich chocolate flavor with a healthier twist. Utilizing blended cottage cheese for moisture and protein, combined with cocoa powder, whole wheat or all-purpose flour, and natural sweeteners, these brownies offer a low-guilt indulgence perfect for snack time or dessert. They are easy to make, bake quickly, and deliver a satisfying texture without excessive calories or fat.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 9–12 brownies (depending on slice size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup cottage cheese (low-fat or full-fat)
• 2 large eggs
• 1/2 cup melted butter or coconut oil
• 1 tsp vanilla extract

Dry Ingredients

• 3/4 cup unsweetened cocoa powder (natural or Dutch-processed)
• 3/4 cup whole wheat pastry flour or all-purpose flour (or gluten-free 1:1 blend)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup brown sugar or coconut sugar

Optional Add-Ins

• Handful of chocolate chips
• Chopped walnuts or pecans
• Pinch of espresso powder
• 1 scoop protein powder (reduce flour by same amount if added)

Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking and ensure easy removal of the brownies.
2. Blend the Cottage Cheese: Place the cottage cheese into a blender or food processor and blend until completely smooth to avoid lumps in the batter and ensure a uniform texture.
3. Combine Wet Ingredients: In a mixing bowl, whisk the eggs until frothy. Add the blended cottage cheese, melted butter (or coconut oil), and vanilla extract. Mix until all ingredients are well combined.
4. Mix Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Whisk the mixture to evenly distribute all dry ingredients.
5. Add Sweetener to Dry Mix: Stir the brown sugar into the dry ingredients until coated, which helps prevent dry pockets and balances the sweetness throughout.
6. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Stir gently and just until no visible streaks of flour remain. Avoid overmixing to keep brownies fudgy rather than cakey.
7. Add Optional Ingredients: Fold in any optional add-ins like chocolate chips, nuts, espresso powder, or protein powder if desired, adjusting flour accordingly if adding protein powder.
8. Bake the Brownies: Transfer the batter to the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes. Check doneness at 20 minutes by inserting a toothpick; it should come out with a few moist crumbs for perfect fudginess.
9. Cool and Slice: Allow the brownies to cool in the pan for 15 minutes to set the texture. Lift them out using the parchment paper onto a wire rack. Slice after they have cooled slightly or are at room temperature for clean cuts and best flavor.

Notes

• Blending cottage cheese is key to avoid lumps and achieve a smooth texture.
• Use parchment paper in the pan to make removal easier and prevent sticking.
• Do not overmix the batter to maintain a fudgy brownie rather than a cakey one.
• Check brownies early during baking to avoid overbaking and drying them out.
• Optional add-ins can enhance flavor and texture according to preference.
• For a vegan version, flax eggs can be attempted, but the texture may differ as the author is still experimenting with this.
• Using whole wheat pastry flour adds nuttiness and fiber; gluten-free alternatives work reasonably well.
• Adjust sweetness to taste by increasing brown sugar or adding chocolate chips.

Keywords: cottage cheese brownies, protein brownies, high-protein dessert, chocolate brownies, healthy brownies, low-fat brownies, fudgy brownies