These rich, fudgy Cottage Cheese Brownies are the perfect dessert to whip up the next time your sweet tooth needs satisfying. With around 17 grams of protein per serving, they'll satisfy your chocolate cravings and help you move the needle forward towards your health & fitness goals in a delicious way.
If you love fudgy brownies then you are going to absolutely devour these cottage cheese protein brownies! They're thick & decadent and have a rich, deep chocolate flavor without being overly sweet. Plus they pack a protein punch and can be made with or without your favorite protein powder.
For more cottage cheese recipes made with wholesome ingredients, try this Protein Brownie Batter, Chocolate Mousse, Cottage Cheese Cookie Dough, Chocolate Peanut Butter Cottage Cheese Ice Cream or these Cottage Cheese Chocolate Chip Cookies.
Why You'll Love This Recipe
- It's high protein. Made with both cottage cheese and your favorite chocolate protein powder, these fudgy brownies are a great source of protein unlike traditional brownies.
- It's made with wholesome ingredients. This recipe uses clean, real food ingredients to make a wholesome yet decadent dessert with rich chocolate flavor.
- It's easy. Requiring no special skills or equipment, this is a perfect healthy sweet treat anyone can easily whip up.
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Cottage Cheese Brownies Ingredients & Tested Substitutions
- Cottage Cheese. My preference is to use a thick curd, full-fat cottage cheese like Good Culture or Daisy. I find that the higher fat content cottage cheeses are not as watery which is important for this recipe if you want a thick, fudgy texture brownie.
- Peanut Butter. Using a natural peanut butter that is oily & drippy is necessary otherwise the batter will be much too thick (it's a delicate balance!) I like to use MaraNatha peanut butter. Alternatively, you may use cashew butter or almond butter if you prefer, just be sure to choose a brand that is drippy.
- Unsweetened Cocoa Powder. Choose organic if you can.
- Coconut Sugar. I sweetened these brownies with coconut sugar as it has a lower glycemic index & doesn't tend to spike blood sugar. I don't recommend swapping this, but if you have a coconut allergy you can try using granulated monk fruit or brown sugar. Note that it will taste a bit sweeter if using monk fruit than if you used coconut sugar.
- Chocolate Protein Powder. This ingredient is optional, but I like to add my favorite protein powder from Equip Foods just to add extra protein. You can omit it if you prefer.
- Dark Chocolate Chips. Also optional, but I would definitely suggest adding them! I like to use Hu Kitchen chocolate gems because they create beautiful pools of chocolate in the brownies, but you may use your favorite chocolate chips.
Expert Tips & Tricks
- It's important to note that this batter is thick and that's okay! You will need to press the brownie mixture into a prepared pan with the back of a spatula until it evenly fills the pan for best results. Don't worry, this will bake into thick, fudgy brownies!
- I like to underbake my brownies slightly so they're extra fudgy, around 15-20 minutes tops. If you'd like cakey brownies you can bake for 25 minutes.
- Love brownie batter? This recipe is safe to eat raw!
Cottage Cheese Brownies Step by Step Instructions
1. Prepare to bake. Pre-heat the oven to 350 degrees farenheit. Line an 8x8 baking pan with parchment paper for easy removal and set aside.
2. Mix the batter. Add the cottage cheese to a food processor or blender & pulse until smooth. Transfer the smooth cottage cheese to a mixing bowl and add peanut butter and the remaining dry ingredients, aside from the chocolate chips. Using a fork or silicone spatula, mix the batter until combined. Note that this batter will be very thick, much thicker than traditional brownie recipes.
3. Bake. Scoop the batter into the prepared pan, smooshing down with the back of a spatula until it is evenly distributed in the pan. Top the batter with chocolate chips if using and bake for 15-20 minutes for fudgy brownies or 25 minutes for cakey brownies.
4. Cool & Enjoy! Once the brownies are finished baking, leave them in the pan to cool for best results. Once they have cooled, slice into squares & enjoy. Serve with a scoop of vanilla or coffee ninja creami protein ice cream for an even more delicious treat!
How to Store Cottage Cheese Brownies
Store the brownies in an airtight container in the fridge for up to 5 days. I would not recommend storing longer than 2-3 days at room temperature.
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Fudgy Gluten Free Cottage Cheese Protein Brownies
Equipment
- Food Processor or blender
- 8x8 baking pan
- Silicone Spatula
- Large Mixing Bowl
Ingredients
- 16 ounces full-fat cottage cheese
- 1 cup drippy peanut butter see notes in post for substitutions
- 1 cup unsweetened cocoa powder
- ½ cup coconut sugar see notes in post for substitutions
- 1 scoop chocolate protein powder optional, for extra protein
- 3 tablespoons chocolate chips or chopped chocolate
Instructions
- Prepare to bake. Pre-heat the oven to 350 degrees farenheit. Line an 8x8 baking pan with parchment paper for easy removal and set aside.
- Mix the batter. Add the cottage cheese to a food processor or blender & pulse until smooth. Transfer the smooth cottage cheese to a mixing bowl and add peanut butter and the remaining dry ingredients, aside from the chocolate chips. Using a fork or silicone spatula, mix the batter until combined. Note that this batter will be very thick, much thicker than traditional brownie recipes.
- Bake. Scoop the batter into the prepared pan, smooshing down with the back of a spatula until it is evenly distributed in the pan. Top the batter with chocolate chips if using and bake for 15-20 minutes for fudgy brownies or 25 minutes for cakey brownies.
- Cool & Enjoy! Once the brownies are finished baking, leave them in the pan to cool for best results. Once they have cooled, slice into squares & enjoy.
Notes
- It's important to note that this batter is thick and that's okay! You will need to press the brownie mixture into a prepared pan with the back of a spatula until it evenly fills the pan for best results. Don't worry, this will bake into thick, fudgy brownies!
- I like to underbake my brownies slightly so they're extra fudgy, around 15-20 minutes tops. If you'd like cakey brownies you can bake for 25 minutes.
Tami Anderson says
I don’t see the notes about the peanut butter or any sugar substitute.
prettydeliciouslife says
Hi Tami! The notes are in the body of the blog post under the ingredients section.
C. C. says
Hi, Kim. Thanks for this recipe. Looks tasty & pretty simple & quick which I appreciate. Like your other reader, Tami Anderson, I can't find any notes for pent butter or sugar substitutions. I saw your reply to her explaining they can be found in the body of the blog under the ingredients section, but I've looked & am still not seeing it. I must not be seeing this right. I'd love to try this!
prettydeliciouslife says
Hi C.C.! The substitutions are in the section directly under the ingredient photo however I won't make you go hunting for them! 🙂 Instead of peanut butter you could use almond or cashew butter. I just recommend that you use a brand that is drippy; this batter is thick so the extra oil in the nut butter helps it to be a little less so. I haven't tested it but you could try using tahini if you have a nut allergy, I don't see why that wouldn't work! As far as sugar subs, if you'd like to use something like granulated monk fruit instead of coconut sugar you could do that. You could also swap in brown sugar or white sugar if you're not concerned with it being refined sugar free! 🙂