Description
These Healthy Cottage Cheese Protein Brownies are a delicious and nutritious twist on the classic treat. Packed with protein from cottage cheese and eggs, and naturally sweetened with maple syrup or honey, they offer a fudgy texture with a rich chocolate flavor. Made with almond flour and unsweetened cocoa powder, these brownies are gluten-free and perfect for a guilt-free indulgence. Optional marbling with extra cottage cheese adds a beautiful swirl and creamy texture.
Ingredients
Scale
Wet Ingredients
- ½ cup cottage cheese
- 2 large eggs
- â…“ cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup almond flour
- â…“ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Mix-ins
- ½ cup dark chocolate chips (divided)
Optional
- extra cottage cheese for marbling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal of brownies.
- Blend Wet Ingredients: In a blender or food processor, combine the cottage cheese, eggs, maple syrup (or honey), and vanilla extract. Blend until the mixture is completely smooth and creamy to ensure an even texture in the brownies.
- Mix Dry Ingredients: In a separate mixing bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt. This ensures the dry ingredients are evenly distributed throughout the batter.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently but thoroughly until fully combined, forming a smooth brownie batter.
- Fold in Chocolate Chips: Add half of the dark chocolate chips to the batter and fold them in carefully to distribute chocolate chunks evenly.
- Layer the Batter: Pour half of the batter into the prepared baking dish. If desired, dot spoonfuls of extra cottage cheese on top for a marbled effect. Then spread the remaining batter evenly over the top.
- Add Topping Chocolate Chips: Sprinkle the remaining chocolate chips over the top layer of batter for added texture and chocolate flavor.
- Bake: Bake in the preheated oven for 22 to 26 minutes. Use a toothpick to check doneness; it should come out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool for 10 minutes in the baking pan, then transfer to a wire rack to cool completely before slicing to maintain their fudgy texture.
Notes
- You can substitute honey with maple syrup for a vegan option, though eggs prevent this recipe from being fully vegan.
- Ensure cottage cheese is well-blended to avoid lumps in the batter.
- Almond flour makes these brownies gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a richer flavor, use high-quality dark chocolate chips (70% cacao or higher).
