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Cottage Cheese Brownies
These cottage cheese brownies are rich and chocolaty, using the trendy ingredient to stand in for butter or oil! This…
These cottage cheese brownies are rich and chocolaty, using the trendy ingredient to stand in for butter or oil! This tasty treat is simple to make and comes out intensely fudgy.
Cottage cheese is on a major trend, so why not make it into treats? Alex and I have made recipes for everything from cottage cheese pancakes to cottage cheese dip. So we thought we’d give adding it to brownies a try (why not?!).
These cottage cheese brownies use the high protein cheese instead of butter or oil—and it works beautifully! They’re so easy to make and come out fudgy and chocolaty, with a deliciously rich flavor. We’ve served them at several parties already and everyone loves them! Consider us convinced—we’re on the cottage cheese bandwagon.
Ingredients and equipment for cottage cheese brownies
These cottage cheese brownies use a similar list of the typical cast of characters for a standard brownie, but you don’t need butter or oil.Here are the ingredients you’ll need:
- Cocoa powder: You can make this either with regular cocoa powder or Dutch process cocoa powder for a dark chocolate brownie.
- All purpose flour, sugar, baking powder, and salt: These are the typical brownie ingredients.
- Full fat cottage cheese: Here cottage cheese stands in for the butter or oil. We recommend using full-fat cheese for the best texture.
- Eggs: Eggs help to hold the brownies together and makes a smooth batter.
- Vanilla extract: This adds nuance to the flavor.
- Semi sweet chocolate chips: You’ll use both melted chocolate in the batter, and chocolate chips folded in.
- Food processor: You’ll need a large food processor to make the batter to whip the curds of cheese so they become smooth.
Tip for dark chocolate lovers
If you love dark chocolate, you can use dark chocolate chips (60%) instead of semi sweet. You can also use Dutch process (dark) cocoa powder to replace half or all of the regular cocoa powder.
The texture and flavor of these brownies
These cottage cheese brownies come out rich, super chocolaty, and very fudgy. They’re almost like a cross between a chocolate cheesecake and brownies, or like the texture of a flourless chocolate cake. If you prefer more of a chewy or cakey brownie, we recommend trying our olive oil brownies or gluten free brownies.
Storing leftovers
Store leftover brownies at room temperature in a sealed container for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).
Dietary notes
These cottage cheese brownies are vegetarian. For gluten-free, try our gluten free brownies instead.
Cottage Cheese Brownies
Print RecipeThese cottage cheese brownies are rich and chocolaty, using the trendy ingredient to stand in for butter or oil! This tasty treat is simple to make and comes out intensely fudgy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16
- Category: Dessert
- Method: Baked
- Cuisine: Brownies
- Diet: Vegetarian
Ingredients
- ½ cup cocoa powder
- ½ cup all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup full fat cottage cheese
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips, plus one handful, divided
Instructions
- Preheat the oven to 350°F. Line an 8 x 8″ baking dish with a piece of parchment paper, cut so that it extends on two sides to easily remove the brownies from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
- In the bowl of a large food processor, add the cocoa powder, flour, sugar, baking powder, and salt and pulse to combine. Add cottage cheese, eggs, and vanilla extract and process for a few seconds until a batter forms.
- Place ½ cup chocolate chips into a dry glass measuring cup or glass bowl (make sure it’s completely dry or the chocolate will seize). Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds and stir. At this point it should be mostly melted with a few chunks: keep stirring and if necessary cook another 15 seconds until all the chocolate chunks disappear and the chocolate is perfectly smooth*. Pour the melted chocolate into the food processor and process until combined and a smooth batter forms.
- Add the remaining ½ cup chocolate chips and pulse twice until combined, scraping once and processing again. Pour the batter into the prepared pan and smooth into an even layer. Sprinkle another handful or two of chocolate chips over the top.
- Bake 33 to 40 minutes until set in the center (and the center no longer looks shiny). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further. Slice into 16 pieces and enjoy warm or cool to room temperature. Store at room temperature wrapped in foil for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).
Notes
If you love dark chocolate, you can use dark chocolate chips (60%) instead of semi sweet. You can also use Dutch process (dark) cocoa powder to replace half or all of the regular cocoa powder.
*Note: If you don’t have a microwave, place ½ cup chocolate chips in a small saucepan over low heat and heat for a few minutes, stirring frequently, until the chocolate is melted and the mixture is smooth.
Cottage cheese recipes you may enjoy
We love adding cottage cheese to recipes! If you like this idea, a few other cottage cheese recipes you might enjoy are our fan favorite cottage cheese pancakes, our high protein cottage cheese dip, or creamy cottage cheese mac and cheese.
