A few months ago, I was on a mission to sneak more protein into my snacks without resorting to chalky shakes, when I stumbled across a tub of cottage cheese in my fridge and had a wild idea to turn it into brownies.
These Cottage Cheese Protein Brownies came out fudgy, chocolatey, and so indulgent, nobody guessed they were packed with protein—my gym buddies even asked for the recipe!
If you love healthy-ish, high-protein desserts, this one is for you!
Why You’ll Love These Brownies
- Fudgy
- Protein-packed
- Chocolatey
- Easy
Cottage Cheese Protein Brownies Recipe
Ingredients
| Ingredient | Amount |
|---|---|
| Cocoa powder | 1/4 cup |
| Cottage cheese, room temperature | 1 cup |
| Chocolate chips | 1 cup |
| Vanilla extract | 1 teaspoon |
| Large eggs, room temperature | 4 |
| Sugar or sweetener of choice | 1/4 cup |
| Butter | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Baking powder | 1 teaspoon |
| Instant coffee (optional) | 1/4 teaspoon |
| Flaked salt (optional) | For sprinkling |
Optional Add-Ons
- 1/4 cup chopped almonds – Mixes in for a nutty crunch.
- 1 tbsp peanut butter swirl – Adds a creamy, nutty layer on top.
- 1/8 tsp cinnamon – Brings a warm, cozy undertone.
Tools You’ll Need
- 9×9-inch baking pan – Bakes brownies to fudgy perfection.
- Blender or food processor – Purees for a smooth batter.
- Mixing bowl – Combines dry ingredients easily.
- Spatula – Stirs and spreads batter evenly.
- Parchment paper – Ensures easy brownie removal.
Step-by-Step Instructions
Step 1: Prep the Pan
Grease a 9×9-inch baking pan with butter, then line with parchment paper, leaving overhang for easy lifting. Preheat your oven to 350°F (175°C)—sets you up for success.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk the 1/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp instant coffee (if using)—stir ‘til clump-free. Sets the chocolatey foundation—set aside.
Step 3: Blend Wet Base
In a blender, combine the 1 cup room-temperature cottage cheese, 4 large eggs (room temp), 1/4 cup sugar, and 1 tsp vanilla extract—blend on high for 30-40 seconds ‘til silky smooth. No curds should remain—key for fudgy texture.
Step 4: Melt Chocolate
In a microwave-safe bowl, melt the 1 cup chocolate chips with 1 tbsp butter—use 20-second bursts, stirring between, ‘til glossy and smooth. Let it cool slightly—hot chocolate scrambles eggs.
Step 5: Combine Wet Ingredients
Pour the melted chocolate-butter mix into the blender with the cottage cheese mixture—blend for 15-20 seconds ‘til fully mixed. Should look like a rich, chocolatey batter—smells divine.
Step 6: Mix Wet and Dry
Pour the blended wet mix into the dry ingredients bowl—stir gently with a spatula ‘til just combined, no dry pockets. Don’t overmix—keeps it fudgy, not cakey.
Step 7: Pour and Smooth
Scrape the batter into the prepared pan—spread evenly with the spatula, smoothing the top for a neat finish. Sprinkle flaked salt (if using)—ready for the oven.
Step 8: Bake and Cool
Bake on the middle rack for 30-35 minutes ‘til a toothpick comes out with a few moist crumbs—cool in the pan for 40 minutes, then lift out using parchment and cool fully on a rack. Slice and enjoy!
Storage and Serving
Store in an airtight container in the fridge for up to 5 days—freeze for up to 2 months, thawing overnight in the fridge. Serve at room temp or warmed slightly—perfect for snacks or post-workout treats.
Nutritional Breakdown
| Nutrient | Per Brownie (16 brownies total) |
|---|---|
| Calories | 160 kcal |
| Fat | 10g |
| Protein | 6g |
| Total Carbs | 14g |
| Fiber | 1g |
| Net Carbs | 13g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a protein shake for a gym-friendly combo.
- Pair with black coffee—bold and balancing.
- Add fresh raspberries for a tart pop.
- Enjoy with almond milk—creamy and cozy.
Common Mistakes to Avoid
I’ve botched these before, so here’s how to skip the traps with some extra insight:
- Using cold cottage cheese or eggs and getting a lumpy batter – Cold ingredients don’t blend smoothly, leaving grainy bits that ruin the fudgy texture; I’ve had a chunky batch—let them sit out for 30 minutes first.
- Overbaking and ending up with dry, cakey brownies – Baking past 35 minutes dries out the batter, turning moist brownies into tough squares; I’ve crumbled a parched batch—check at 30 minutes with a toothpick.
- Burning the chocolate and ruining the flavor – Microwaving chocolate chips too long without stirring scorches them, adding a bitter taste; I’ve tossed a burnt mix—use short bursts and stir often.
FAQs
Can I use low-fat cottage cheese?
It works but makes it less creamy—full-fat’s best.
Can I add protein powder?
Yes, add 2 tbsp unflavored or chocolate powder—reduce cocoa by 1 tbsp to balance.
No chocolate chips?
Use chopped dark chocolate—same amount.
In Conclusion
Your Cottage Cheese Protein Brownies are ready to steal the show, blending indulgence with a sneaky protein punch. They’re fudgy, simple, and perfect for satisfying cravings without derailing your goals. Give them a whirl and share your thoughts—now grab that cottage cheese and start blending for a treat that hits all the right spots!