Fudgy High-Protein Cottage Cheese Brownies
These insanely rich, fudgy cottage cheese brownies are a game-changer for dessert lovers, delivering all the deep chocolate flavor you crave with a secret protein boost that keeps you feeling satisfied.
Ingredients:
Brownie Batter:
1 1/2 cups whipped cottage cheese see notes
1 cup almond butter creamy
1 cup cocoa powder unsweetened
2/3 cup sugar plus 2 extra tablespoons
1/2 cup chocolate chips optional, for mixing and topping
Method:
Preheat the oven to 180°C/350°F. Line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together the whipped cottage cheese, cocoa powder, almond butter, and sugar until smooth and glossy.
If adding chocolate or chocolate chips, gently fold them through the batter using a spatula.
Transfer the brownie batter into the lined pan, spreading it out evenly. Top with a handful of extra chocolate chips.
Bake the brownies for 25 minutes or until a toothpick inserted in the center comes out mostly clean.
Let the brownies cool completely in the pan before slicing. This allows the fudgy texture to properly set.
Notes:
Whipped cottage cheese: I like to use whipped cottage cheese as it mixes seamlessly into the batter. You can use any cottage cheese and blend it until smooth.
Mix-ins: I added 1/2 cup chopped chocolate to the batter. Feel free to add up to one cup of your favorite mix-ins.
To Store: Leftover cottage cheese brownies will keep well at room temperature, covered, for up to three days. To keep them longer, cover them and store them in the fridge for up to one week.
To Freeze: Place the brownies in a ziplock bag and store them in the freezer for up to 6 months.
