Cottage Cheese Brownies
Servings 9 - 12 brownies
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}
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 8x8 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.
Nutrition
Calories: 182kcalCarbohydrates: 28gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 38mgSodium: 203mgPotassium: 218mgFiber: 3gSugar: 12gVitamin A: 81IUVitamin C: 0.03mgCalcium: 92mgIron: 2mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!