Introduction
Welcome to the future of guilt-free indulgence! These Cottage Cheese Protein Brownies are the revolutionary treat that proves you don’t have to sacrifice flavor for fitness. Originating from the recent viral trend of incorporating high-protein dairy into baked goods, this recipe uses blended cottage cheese as a secret weapon. It replaces much of the oil and butter typically found in brownies, delivering an unbelievably fudgy, moist texture while dramatically boosting the protein content. They are perfectly rich, deeply chocolatey, and ideal for meal prep or a post-workout snack.
Ingredients
- 1 cup (225g) full-fat or low-fat cottage cheese
- 2 large eggs
- 1/2 cup (120ml) unsweetened almond milk or regular milk
- 1 teaspoon vanilla extract
- 1/2 cup (120g) unsweetened cocoa powder (Dutch-process preferred)
- 1/2 cup (60g) chocolate protein powder (whey/casein blend works best)
- 1/2 cup (100g) granulated erythritol or preferred sweetener (adjust to taste)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (40g) dark chocolate chips (optional, for topping)
Step-by-step Preparation
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spray lightly with cooking spray.
- Blend the Wet Base: In a high-speed blender or food processor, combine the cottage cheese, eggs, almond milk, and vanilla extract. Blend for 1 to 2 minutes until the mixture is completely smooth and no lumps of cottage cheese remain. This is crucial for a smooth brownie texture.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cocoa powder, protein powder, sweetener, baking powder, and salt. Ensure there are no clumps of powder.
- Mix Batter: Pour the blended wet mixture into the bowl of dry ingredients. Fold gently with a spatula until just combined. Be careful not to overmix; overmixing can lead to tough brownies. The batter will be thick.
- Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle the chocolate chips (if using) over the top. Bake for 20 to 25 minutes. The brownies are done when a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter.
- Cool Completely: Remove the pan from the oven and let the brownies cool completely on a wire rack—about 1 to 2 hours. Cooling is essential for the fudgy texture to set properly. Slice into 9 or 12 squares.
Nutritional Information
Based on slicing the recipe into 9 servings, each brownie contains approximately 120–150 calories, 15–18g of protein, and significantly reduced fat and sugar compared to traditional recipes. The primary health benefit is the massive protein punch, which aids in muscle recovery and keeps you satiated longer. Cottage cheese also contributes essential calcium and vitamin B12.
Storage
Store leftover Cottage Cheese Protein Brownies in an airtight container. They will last for up to 3 days at room temperature, or up to 7 days in the refrigerator. For longer storage, wrap individual brownies tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the fridge or warm gently in the microwave for 15-20 seconds for a fresh, gooey texture.
Conclusion
These high-protein brownies are truly a game-changer for anyone managing macros without sacrificing their sweet tooth. Serve them warm with a dollop of Greek yogurt or a drizzle of melted peanut butter for an extra protein boost. For a deeper, richer flavor, try adding 1 teaspoon of instant espresso powder to the dry ingredients. Enjoy this guilt-free indulgence!