Description
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
