These fudgy, chewy cottage cheese brownies are so satisfying and packed with 8 grams of protein per serving, but you would never guess! Blend the melted chocolate chips with protein-rich cottage cheese, eggs, milk, and coconut sugar, then add in the dry ingredients and bake. You will not believe how fudgy and chewy they are. Who knows? These might be your new favorite brownies! {Gluten-free & Vegetarian}
Table of Contents
Cottage Cheese Protein Brownies
If you struggle with chocolate cravings, this is the recipe for you. These cottage cheese brownies taste like the regular fudgy brownies you know and love, but they’re made with oat flour, natural sweeteners and cottage cheese for extra protein.
The added fiber and protein will help prevent your blood sugar from spiking too much and will fill you up much faster, which means you’re less likely to over do it. It’s the perfect healthier brownie recipe and will quickly become your favorite way to satisfy your sweet tooth!
P.S. If you love these, I think you’d love this Protein Mug Brownie and these Healthy Cosmic Protein Brownies, too. So good!
Elysia’s Recipe Recap
Texture: Rich, fudgy texture with chewy edges and bits of gooey melted chocolate
Taste: Deep chocolate flavor similar to regular brownies
Ease: Pretty simple, and similar to traditional brownie recipes
Nutritional Benefits: Formulated by a Registered Dietitian to be higher in protein and fiber and lower in sugar (but still packed with plenty of sweetness and flavor) to keep your blood sugar stable.
Recommended: Easily one of the best high protein brownie recipes I’ve ever tried. We love ’em with a little peanut butter drizzled on top or fresh berries!
Would I make these again? Between the simplicity, flavor, and macros, we totally get why these are viral cottage cheese brownies.
Ingredient Notes
- Chocolate chips: These are a key ingredient in this recipe since we’ll be melting them for extra flavor and sprinkling some on top. It’s best to use a darker type of chocolate, like semi-sweet, and I especially like to use sugar free chocolate chips sweetened with stevia to reduce the sugar. Lily’s is a great option.
- Cottage cheese: Use whichever type you have on hand. Low-fat cottage cheese typically has a bit more protein.
- Eggs: To help bind the brownie batter together and provide a nice rise.
- Coconut sugar: This isn’t exactly a low carb sweetener, but it does have a lower glycemic impact and a lovely rich flavor similar to brown sugar.
- Milk: Any type of milk will do – regular dairy or plant-based.
- Cocoa powder: For a rich, fudgy chocolate flavor. The mixture of chocolate chips and cocoa powder always adds the best flavor.
- Oat flour: I love to use oat flour instead of regular all purpose flour since it’s made with 100% whole grains. The added fiber can help keep you full for longer and it’s naturally gluten free.
- Instant espresso powder: To amp up the flavor of the dark chocolate chips. Instant coffee powder works just as well.
- Baking powder: For a little extra rise.
- Extra chocolate chips for topping: This is optional, but adding extra chocolate chips on top always makes the brownies feel more decadent.
Step-by-Step Instructions
- Preheat oven to 350℉. Line 8×8 inch pan with parchment so that it fully covers the bottom and fully up two of the sides, spray with nonstick spray.
- Melt the ¼ cup chocolate chips in the microwave, whisking every 10 seconds until fully melted. Allow to cool slightly.
- Blend together the cottage cheese, eggs, coconut sugar, milk and vanilla in a blender or food processor until smooth. Set aside.
- Whisk together oat flour, cocoa powder, espresso powder and baking powder in a large bowl. Pour the wet ingredients into the dry and mix until just combined. Mix in the melted ¼ cup chocolate. Fold in remaining 2 tablespoons of chocolate chips (I used large chips for this step to create big pockets of chocolate). Transfer mixture to the prepared pan.
- Bake for 20-30 minutes, or until firm and a toothpick comes out mostly clean. Do not overbake the brownies.
- Remove from the oven and let it stand until fully cooled, about 2 hours. If desired, top with some more chocolate chips while still hot from the oven, mini chocolate chips look cute on top if you have them on hand.
- To remove and cut the brownies, run a thin blade knife around the outside edge of the pan where there is no parchment if needed. Then use the parchment as a sling to remove the brownies from the pan. Cut into squares and serve.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- Use any type of chocolate chips you have on hand that fit into your dietary needs. I like semi sweet for this recipe for a bit more added sweetness. Dark chocolate will work as well. I recommend Lily’s brand for a sugar free option.
- I used large chocolate chips to fold into the batter, and mini for the top because I like how it looks. Use any type you have on hand.
- You can sprinkle the extra chips on top as soon as it comes out of the oven so they melt to the top of the brownies, or put them on just before going into the oven if you want them to sink into the batter a bit.
- If you don’t have oat flour on hand you can put a few cups of regular oats in a high speed blender or food processor and process until it’s a fine powder. Run it through a fine mesh sieve to remove any larger chunks before using.
- The baking powder helps to give a bit more rise to the brownies. This can be omitted for a slightly more fudgy brownie. The egg will give the brownies enough rise and structure.
Recipe FAQs
The cottage cheese and egg add a boost of protein, but if you want to add even more protein, you can try adding a scoop of chocolate protein powder to replace some of the oat flour. Just keep in mind that this will add even more sweetness and can make your brownies taste overly sweet unless you reduce the sugar slightly.
If you want to replace the oat flour, I recommend replacing it in a 1:1 ratio with whole wheat flour. In small doses like this, they can be used interchangeably.
Coconut sugar is just one of many options. It is often used interchangeably with granulated white or brown sugar in recipes, but can be replaced with other powdered sweeteners. Granulated monk fruit sweetener would work as well as maple sugar, date sugar, or even allulose.
Storage Guidelines
Store leftover brownies at room temperature or in the fridge, tightly covered, for 3-5 days. They are best if eaten within 2-3 days.
You can also freeze them for up to one month.
Serving Suggestions
Think of this cottage cheese brownie recipe as a nice high-protein dessert. It’s still a dessert and should be enjoyed as such, but it can also help you achieve your daily protein goal.
Plus, snacks higher in protein and fiber take longer to digest and can keep you full for longer. The extra protein and fiber will also help reduce how quickly your blood sugar spikes, which will help keep your energy levels and mood stable.
For a healthy dessert, serve it with some fresh berries and a little whipped cream. It’s so decadent!
Recipe Variations
- Play with mix-ins: In addition to the chocolate chips, you can also fold in chopped nuts, dried fruits, and more. For the holidays, you can even chop up mint chocolate candies for a little wintry flair.
- Change the extract: Adjust the flavor by replacing the vanilla with almond or mint extract.
- Add frosting: If you’re serving these healthy brownies for a special occasion, you can really make them extra decadent by spreading this 2 Ingredient Chocolate Frosting on top!
More Cottage Cheese Recipes
- Healthy Cottage Cheese Desserts
- Healthy Snickers Bowl
- Cottage Cheese Chocolate Mousse
- Cottage Cheese Overnight Oats
- Cottage Cheese Chocolate Protein Pudding
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Cottage Cheese Brownies
Ingredients
- ¼ cup chocolate chips plus 2 tablespoons, divided
- 1 cup cottage cheese
- 2 large eggs
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- ⅓ cup milk or milk alternative
- 1 cup oat flour
- ½ cup cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- Extra chocolate chips for the topping, optional
Instructions
- Preheat oven to 350℉. Line 8×8 inch pan with parchment so that it fully covers the bottom and fully up two of the sides, spray with nonstick spray.
- Melt the ¼ cup chocolate chips in the microwave, whisking every 30 seconds until fully melted. Allow to cool slightly.
- Blend together the cottage cheese, eggs, coconut sugar, milk and vanilla in a blender or food processor until smooth. Set aside.
- Whisk together oat flour, cocoa powder, espresso powder and baking powder in a large bowl. Pour the wet ingredients into the dry and mix until just combined. Mix in the melted ¼ cup chocolate. Fold in remaining 2 tablespoons of chocolate chips (I used large chips for this step to create big pockets of chocolate). Transfer mixture to the prepared pan.
- Bake for 20-30 minutes, or until firm and a toothpick comes out mostly clean. Do not overbake the brownies.
- Remove from the oven and let it stand until fully cooled, about 2 hours. If desired, top with some more chocolate chips while still hot from the oven, mini chocolate chips look cute on top if you have them on hand.
- To remove and cut the brownies, run a thin blade knife around the outside edge of the pan where there is no parchment if needed. Then use the parchment as a sling to remove the brownies from the pan. Cut into squares and serve.
Notes
- Use any type of chocolate chips you have on hand that fit into your dietary needs. I like semi sweet for this recipe for a bit more added sweetness. Dark chocolate will work as well. I recommend Lily’s brand for a sugar free option.
- I used large chocolate chips to fold into the batter, and mini for the top because I like how it looks. Use any type you have on hand.
- You can sprinkle the extra chips on top as soon as it comes out of the oven so they melt to the top of the brownies, or put them on just before going into the oven if you want them to sink into the batter a bit.
- If you don’t have oat flour on hand you can put a few cups of regular oats in a high speed blender or food processor and process until it’s a fine powder. Run it through a fine mesh sieve to remove any larger chunks before using.
- The baking powder helps to give a bit more rise to the brownies. This can be omitted for a slightly more fudgy brownie. The egg will give the brownies enough rise and structure.
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