Cottage Cheese Brownies
Smoothly blended cottage cheese, eggs, almond flour, and cocoa powder bake into rich, fudgy chocolate squares in about 25 minutes. Chocolate chips add soft, sweet pockets throughout the tender, wheat-free crumb.
Equipment
- 8x8-inch or 9x9-inch baking pan
- Parchment Paper
- Spatula
Ingredients
- 2/3 cup cottage cheese (blended until smooth)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/4 cup granulated sugar (optional)
- 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)
Instructions
- Set the oven to 325 degrees F and prepare an 8x8-inch or 9x9-inch baking pan with grease or parchment paper. Covering the bottom and corners helps the tender brownies release without tearing.
- Process the cottage cheese with the eggs, vanilla, maple syrup, and optional granulated sugar in a blender or food processor. The finished liquid should look creamy and lightly frothy, with no white curd flecks.
- Use a whisk to distribute the almond flour, cocoa powder, and baking soda throughout a large bowl. An evenly colored mixture without cocoa pockets will blend into the wet ingredients more easily.
- Add the blended liquid to the bowl and gently bring the mixtures together with a spatula. Stop when the slightly thick batter has no powdery patches, avoiding unnecessary stirring.
- Distribute the chocolate chips through the batter with gentle folding strokes. The chips should appear throughout the mixture rather than collect in one spot.
- Transfer the batter to the prepared pan, level it with a spatula, and add extra chocolate chips on top if desired. An even layer allows the center and edges to bake more consistently.
- Place the pan in the oven for 18 to 22 minutes, removing it when the perimeter holds its shape and the middle still looks soft. A center toothpick should carry damp crumbs but no liquid batter, so don’t wait for a completely dry tester.
- Leave the brownies in their pan for about 5 minutes before cutting. This pause lets the fragile center begin firming while the pan supports it.
- Cut the brownies into squares with gentle downward strokes. The centers will remain soft, so avoid dragging the knife back and forth through them.
Notes
Ingredient tip: Choose full-fat 4% milkfat cottage cheese and blend it completely smooth before combining it with the dry ingredients, as later stirring will not remove intact curds.
Doneness: Pull the pan from the oven when the edges hold their shape and a center toothpick shows moist crumbs rather than liquid batter; waiting for a dry tester can make the texture rubbery or spongy.
Serving tip: If warm squares bend or smear during slicing, let them cool longer in the pan and use a plastic knife wiped clean between cuts.
Storage: Keep the brownies covered in an airtight container in the refrigerator at 40 °F or below, using parchment paper between stacked layers so they do not stick together.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.