These fudgy Cottage Cheese Brownies, made with almond flour and simple ingredients, are an easy, naturally gluten-free dessert. Approximately 8 grams of protein per brownie!
Why you’ll love this recipe!
Protein-packed – These brownies are a secretly high-protein, naturally gluten-free dessert thanks to cottage cheese, eggs, and almond flour.
Bakery-quality – Each brownie is super chocolatey, dense, and fudgy. Just because they’re made with “better” ingredients doesn’t mean they have to taste like it!
Customizable – From mix-ins to the toppings, these brownies are so easy to make your own.
Cottage cheese isn’t just for breakfast in my house. Sure, it’s delicious in my cottage cheese pancakes, but it’s also what makes my cottage cheese cheesecake extra decadent! And it’s exactly why these Cottage Cheese Brownies are rich, fudgy, and secretly filling.
Each of these decadent brownies has approximately 8 grams of protein, making them a treat that satisfies your sweet tooth and your appetite. I also made them with almond flour, making them naturally gluten-free!
High-Protein Brownie Ingredients
Chocolate chips – I like semi-sweet or dark chocolate chips. Milk chocolate also works if you like things sweeter. For a super chocolatey batter, I melted the chocolate with some butter and coconut oil before combining it with the dry ingredients.
Cottage cheese – This is the secret behind moist chocolate protein brownies without needing excess fat. I usually use full-fat cottage cheese in my recipes, but low-fat will work, too.
Almond flour – My gluten-free flour of choice for these brownies. Oat flour or a 1:1 gluten-free flour blend should work as a substitute, but the texture will be slightly less dense.
This list provides further clarification on a few of the ingredients. See the recipe card below for the complete ingredient list.
Variations
- Almond flour substitute – This recipe might work with an equal amount of all-purpose flour if you don’t need the brownies to be gluten-free. I haven’t tested this, though, and can’t say if it will work or not.
- Add espresso powder – 1 tablespoon of espresso powder mixed with the dry ingredients will intensify the deep chocolatey flavor. If you don’t have espresso powder, use instant coffee or 1 ounce of strongly brewed coffee or espresso.
- Brownie mix-ins – Swirl a spoonful of creamy peanut butter or Greek yogurt into the batter for extra protein, fold in chopped nuts for added crunch, or whisk in a dash of cinnamon with the dry ingredients.
- Topping ideas – Before baking, press extra chocolate chips into the top of the brownie batter or use a toothpick to swirl in 1 to 2 dollops of peanut butter.
How to Make Cottage Cheese Brownies
Step 1: Melt the chocolate. Stir the butter, coconut oil, and chocolate chips together in a small saucepan over low heat until the chocolate has melted and is smooth. Remove from the heat.
Step 2: Mix the wet ingredients. Whisk the eggs and sugar together in a large bowl until light and frothy. Whisk in the melted chocolate.
Step 3: Blend the dairy. Pulse the cottage cheese and milk in a food processor until smooth.
Step 4: Finish the batter. Add the whipped cottage cheese, vanilla, almond flour, and salt to the bowl with the eggs and sugar. Gently mix to combine.
Step 5: Bake. Pour the brownie batter into a prepared baking dish and bake until the brownies are set around the edges but slightly fudgy in the middle.
Step 6: Serve. Let them cool for a few minutes, then slice and enjoy!
Erin’s Tips and Tricks
- Take the time to blend the cottage cheese and the milk in a food processor until it’s velvety smooth and creamy (almost like thick yogurt). The smoother the cottage cheese, the silkier the brownies will be.
- Don’t overmix the brownie batter. Just fold the wet and dry ingredients together until the flour is absorbed.
- You’ll know the brownies are done baking when a toothpick inserted in the middle comes out with a few moist crumbs attached. They may look a little underdone, but will set as they cool.
- I love to serve each one of these fudgy brownies with a scoop of ice cream and a drizzle of salted caramel sauce on top.
My Pro Tip
Recipe Tip
Make sure the brownies are cool before slicing into them. I know it’s tempting to cut them right away, but letting them fully cool in the pan is key to clean, perfect squares that never crumble.
Cottage Cheese Brownie FAQs
Not at all. The cottage cheese melts seamlessly into the brownies as they bake, making them moist and creamy without any cheesy flavor.
Yes, you can combine the dry ingredients with a scoop of chocolate or unflavored protein powder if you want to boost the protein even more. The batter may thicken, but just stir in an extra splash of milk to keep it silky and pourable.
Sure! Double the ingredients and bake the batter in a 9×13-inch pan for about 40 to 50 minutes.
Storage
Room temperature: Store the cooled brownies in an airtight container on the kitchen counter for up to 3 days.
Refrigerator: Or keep the brownies in an airtight container in the fridge for up to 1 week.
Freezer: For longer storage, wrap each square in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge or at room temperature for a couple of hours before serving.
More Brownie Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Preheat oven to 350° F. Line an 8×8 baking dish with parchment paper, leaving a 1” overhang.
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Add the butter, coconut oil and chocolate chips to a small saucepan and heat over low heat, stirring continuously until the chocolate has melted and is smooth; remove from the heat.
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In a large bowl, whisk the eggs and sugar together for 1 minute until the mixture is light and frothy, then whisk in the melted chocolate.
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Next, add the cottage cheese and milk to a food processor and pulse until smooth. NOTE: you may need to scrape down the sides once or twice – you want the mixture to be as smooth as possible.
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Add the whipped cottage cheese, along with the vanilla, almond flour and salt to the bowl and gently fold together with a rubber spatula.
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Pour the batter into the prepared baking pan, then bake the brownies for 35-40 minutes. Let the brownies cool in the pan completely, then pull on the tables to remove them. Slice into 9 large brownies or 16 smaller brownies and enjoy!
*Calories are per serving and are an estimation
Calories: 366kcal | Carbohydrates: 39g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 229mg | Potassium: 48mg | Fiber: 2g | Sugar: 36g | Vitamin A: 367IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 1mg
