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I can have these Cottage Cheese Brownies every day. It is so moist, fluffy, and so delicious. The perfect chocolate treat to enjoy as a snack or healthier dessert option that will curb your chocolate cravings.
You may also love my sweet potato brownies. They have been viral on my social media.
Who would have thought cottage cheese is going to make a comeback! It has now been very popular in making recipes like cottage cheese pizza crust and cottage cheese bagels. It is a great ingredient to use for added protein when baking. These cottage cheese brownies turn out so good you will not make them any other way. So moist, fluffy, and tasty.
I made them with almond flour instead of regular flour, eggs, cocoa powder, and instant coffee, and other pantry staples. These brownies are the perfect guilt-free dessert to curb your chocolate cravings.
Ingredient needed
These are the ingredients you will need to make these brownies. Full measurements are listed further down below in the recipe card.
- Cottage cheese: small or large curd will work because you will blend it anyway.
- Vanilla extract
- Honey or maple syrup
- Eggs
- Coconut sugar or brown sugar
- Instant coffee: this really brings out the flavor of the chocolate and takes the brownies to a whole other level. You may use caffeine-free or you could still skip this ingredient.
- Unsweetened cocoa powder
- Almond flour: not almond meal
- Baking soda
- Salt
- Mini dark chocolate chips, plus 2 tbsp to garnish
How to make cottage cheese brownies
Below is a quick overview so you can have a visual on how to make these brownies.
Preheat the oven to 350 F and line an 8×8 pan with parchment paper.
Step 1: Add cottage cheese, vanilla, eggs, instant coffee, and honey in a blender. Blend until smooth.
Step 2: Blend until smooth.
Step 3: In a medium bowl, add the coconut sugar, almond flour, cocoa powder, baking soda, and salt. Using a spatula, mix to combine.
Step 4: Pour the blended cottage cheese mixture over the dry almond flour mix. Mix to incorporate.
Step 5: Fold in the chocolate chips and mix again to combine.
Step 6: Top with additional chocolate chips if you like.
Step 7: Bake for 22-25 minutes or until the toothpick comes out clean.
Step 8: Allow the brownies to cool for 15-20 minutes before cutting and serving.
Tips from my kitchen
- Instead of 1 cup almond flour, you may swap 1/2 cup for chocolate protein powder if you wanted to add more protein.
- You can top the brownies with chopped walnuts instead of chocolate chips.
- You must allow the brownies to cool before cutting them. When they are warm, they will be fragile since they are pretty moist. Once they are cooled down, it will settle and form its shape.
- Instant coffee is optional but I highly recommend it. It will let the chocolate flavor pop! Try to use a caffeine-free option if you like.
Storage recommendation
- I leave these brownies covered on my kitchen counter for 24 hours. After that, I place them in a lidded container and store them in the fridge for up to 7 days.
- You can freeze these brownies for up to 3 months. Allow them to thaw in the fridge before serving.
Common Questions
Yes. You may use oat flour or all-purpose flour. I recommend using 3/4 cup instead of the 1 cup of almond flour. Gluten-free flour also works.
You can freeze cottage cheese brownies for up to 3 months. Allow them to thaw in the fridge before serving.
Either one will work for this recipe since the cottage cheese is going to be blended.
More dessert recipes
- Almond Flour Banana Muffins
- Mixed Berry Cobbler
- Dubai Chocolate Bar
- Almond Flour Brownies
- Lemon Pound Cake
- Olive Oil Chocolate Chip Cookies
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Thanks for stopping by. Please let me know in the comments section below if you tried a recipe and liked it. I would love some feedback.
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Cottage Cheese Brownies
Ingredients
- 2/3 cup cottage cheese
- 1 teaspoon vanilla extract
- ¼ cup honey, maple syrup
- 2 large eggs
- ¼ cup coconut sugar or brown sugar
- 1 tbsp instant coffee
- 1/3 cup unsweetened cocoa powder
- 1 cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/4 cup mini dark chocolate chips, plus 2 tbsp to garnish
Instructions
- Preheat the oven to 350 F and line an 8×8 pan with parchment paper.
- Add the 2/3 cup cottage cheese, 1 teaspoon vanilla extract, 2 large eggs, 1 tbsp instant coffee, and ¼ cup honey in a blender. Blend until smooth.
- In a medium bowl, add the ¼ cup coconut sugar or brown sugar, 1 cup almond flour, 1/3 cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Using a spatula, mix to combine.
- Pour the blended cottage cheese mixture over the dry almond flour mix. Mix to incorporate.
- Fold in the 1/4 cup mini dark chocolate chips and mix again to combine. Transfer to the prepared 8×8 pan.
- Top with additional chocolate chips if you like, and bake for 22-25 minutes or until the toothpick comes out clean.
- Allow the brownies to cool for 15-20 minutes before cutting and serving.
Video
Notes
- Do allow the brownies to cool for a good 15 minutes to 20 minutes before cutting and serving.
- Consider swapping some of the almond flour for equal amounts of chocolate whey protein powder.
- Store in a container in the fridge for up to 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These brownies were absolutely fabulous and came out so deliciously moist. My family basically ate the whole lot in one go. Will definitely make these again.
They turn out pretty amazing! So glad they all loved it.
Super
So yummy