I keep this recipe on hand because it’s quick, flourless, and packed with protein from the cottage cheese and eggs. I like that everything blends into one smooth batter, making cleanup easy. These brownies are sweet enough to feel like a treat but balanced enough to enjoy any time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese 2 large eggs 1/2 cup unsweetened cocoa powder 1/2 cup pure honey or maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon salt
Optional mix-ins 1/4 cup chocolate chips 1/4 cup chopped walnuts
Directions
I start by preheating the oven to 350°F and lining an 8×8-inch baking pan with parchment paper or lightly greasing it. Then I add the cottage cheese, eggs, honey or maple syrup, vanilla extract, cocoa powder, baking powder, and salt to a blender or food processor.
I blend everything until the batter is completely smooth and creamy. If I’m using chocolate chips or walnuts, I pour the batter into a bowl and gently fold them in. Next, I pour the batter into the prepared pan and smooth out the top.
I bake the brownies until the edges are set and the center is just slightly soft. After baking, I let them cool in the pan before slicing, which helps them firm up and become extra fudgy.
Servings and Timing
I usually slice these brownies into 8 servings. Preparation takes about 10 minutes, baking takes 25 to 30 minutes, and the total time comes to roughly 40 minutes.
Variations
I sometimes use maple syrup instead of honey for a slightly different flavor. When I want a richer chocolate taste, I add chocolate chips to the batter. I also enjoy mixing in chopped nuts for extra texture or a pinch of espresso powder to deepen the cocoa flavor.
Storage/Reheating
I store these brownies in an airtight container in the refrigerator for up to 4 days. When I want them warm, I reheat a slice briefly in the microwave. I also like eating them chilled, since the texture becomes even denser and fudgier.
FAQs
Do these brownies taste like cottage cheese?
I don’t taste cottage cheese at all once the batter is blended and baked.
Can I make these brownies dairy-free?
I haven’t tested a dairy-free version, but a thick plant-based yogurt might work as a substitute.
Are these brownies very sweet?
I find them mildly sweet, and I adjust the honey or maple syrup to taste if needed.
Can I freeze these brownies?
I freeze them sliced and wrapped individually, then thaw them in the fridge when I want one.
Why are my brownies soft in the middle?
I like them slightly soft and fudgy, but they firm up more as they cool completely.
Conclusion
I love these protein cottage cheese flourless brownies because they satisfy my chocolate cravings while keeping things simple and nourishing. They’re easy to make, easy to customize, and always disappear quickly once they’re sliced.
Fudgy, flourless brownies made with cottage cheese and cocoa—high in protein, naturally sweetened, and perfect for healthy cravings.
Ingredients
1 cup cottage cheese (full-fat or low-fat)
2 large eggs
½ cup unsweetened cocoa powder
½ cup pure honey or maple syrup (adjust to taste)
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
Optional Mix-Ins:
¼ cup chocolate chips
¼ cup chopped walnuts
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Blend the Batter:
In a blender or food processor, combine cottage cheese, eggs, cocoa powder, honey or maple syrup, vanilla, baking powder, and salt.
Blend until smooth and creamy.
Add Mix-Ins (Optional):
Pour batter into a mixing bowl. Fold in chocolate chips or walnuts if using.
Bake:
Pour batter into the prepared pan. Smooth the top.
Bake for 25–30 minutes, until the edges are set and the center is slightly soft.
Cool and Slice:
Allow brownies to cool in the pan for at least 15 minutes before slicing for best texture.
Notes
These brownies are naturally gluten-free and flourless.
For extra protein, add a tablespoon of unflavored or chocolate protein powder (reduce cocoa slightly if desired).
For lower sugar, reduce honey/maple syrup and add a few drops of liquid stevia or monk fruit.
Store in the fridge for up to 5 days or freeze for up to 3 months.
