I love this recipe because it gives me classic brownie flavor with a high-protein twist. I don’t need any special ingredients—just cottage cheese, cocoa, and simple staples. I appreciate that the brownies stay moist, come together quickly, and offer a guilt-free way to enjoy chocolate without sacrificing taste or texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese 1/2 cup unsweetened cocoa powder 1/2 cup almond flour 2 eggs 1/3 cup maple syrup 1 tsp vanilla extract 1/2 tsp baking powder 1/4 tsp salt 1/4 cup dark chocolate chips (optional)
Directions
I preheat the oven to 350°F (175°C).
I blend the cottage cheese until it becomes totally smooth.
I add the eggs, maple syrup, and vanilla to the blender and mix again until well combined.
In a separate bowl, I whisk the almond flour, cocoa powder, baking powder, and salt.
I pour the wet mixture into the dry ingredients and stir just until everything is incorporated.
I fold in the chocolate chips if I’m using them.
I pour the batter into a lined 8×8 baking pan and spread it evenly.
I bake for 22–25 minutes, until a toothpick inserted into the center comes out mostly clean.
I cool the brownies for at least 10 minutes before slicing them into 9 squares.
Servings and timing
This recipe makes 9 brownies. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
I make them dairy-free by swapping in 1 cup silken tofu and using two flax eggs.
I make them keto-friendly by replacing the maple syrup with monk fruit syrup and using sugar-free chocolate chips.
I add a tablespoon of instant espresso powder for a deeper chocolate flavor.
I swirl in a bit of natural peanut butter before baking for extra richness.
I mix in chopped nuts for added crunch.
storage/reheating
I store the brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 2 months and thaw at room temperature. I reheat individual brownies in the microwave for about 10–15 seconds to bring back their soft, fudgy texture.
FAQs
Can I blend all the ingredients together instead of using two bowls?
I prefer not to because over-blending can make the brownies dense, but it can work if I pulse gently.
Can I use regular flour instead of almond flour?
Yes, I can substitute all-purpose flour, but I reduce the amount to 1/3 cup to avoid a dry texture.
Do these brownies taste like cottage cheese?
No, I find that the cottage cheese flavor disappears completely after baking.
Can I use honey instead of maple syrup?
Yes, I use the same amount of honey, though the flavor becomes slightly warmer and sweeter.
How do I know when the brownies are done?
I look for the center to be set and a toothpick to come out mostly clean with a few moist crumbs.
Conclusion
I love how these cottage cheese protein brownies combine wholesome ingredients with rich chocolate flavor. They’re easy to prepare, wonderfully fudgy, and perfect when I want a dessert that feels indulgent but still supports my health goals. This is one recipe I come back to again and again.
These fudgy protein brownies are made with cottage cheese, cocoa, and almond flour for a naturally high-protein, gluten-free treat you can feel good about.
Ingredients
1 cup cottage cheese
½ cup unsweetened cocoa powder
½ cup almond flour
2 eggs
⅓ cup maple syrup
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
¼ cup dark chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C).
Blend cottage cheese until smooth and creamy.
Add eggs, maple syrup, and vanilla to the blender; mix until combined.
In a mixing bowl, combine almond flour, cocoa powder, baking powder, and salt.
Add the wet mixture to the dry ingredients; stir until just combined.
Fold in chocolate chips if using.
Pour the batter into a lined 8×8-inch baking pan and smooth the top.
Bake for 22–25 minutes, or until a toothpick inserted comes out mostly clean.
Let cool for 10 minutes before slicing into 9 squares.
Notes
Dairy-free option: Substitute 1 cup silken tofu for cottage cheese and 2 flax eggs for regular eggs.
Keto option: Use sugar-free monk fruit syrup instead of maple syrup and sugar-free chocolate chips.
Store in an airtight container in the refrigerator for up to 4 days.
