Can you taste the cottage cheese in these brownies?

When the cottage cheese is blended until completely smooth, its flavor is fairly subtle. The cocoa powder, chocolate chips, and vanilla give the brownies their main flavor.

Can I make these brownies without protein powder?

Protein powder is part of the recipe's structure and protein content, so removing it without replacing it can change the texture considerably. I would use a protein powder that you enjoy rather than simply leaving it out.

Why are my protein brownies dry?

Overbaking is one of the most common reasons. Protein powders also absorb moisture differently, so using a different powder from the one intended for the recipe can affect the final texture.

Should I refrigerate cottage cheese brownies?

Yes. Since the recipe contains cottage cheese, store the cooled brownies in an airtight container in the refrigerator.

Can I use low-fat cottage cheese?

Yes. Low-fat cottage cheese can be used, although the texture may be slightly different from brownies made with full-fat cottage cheese.

Can I freeze these brownies?

Yes. Cool them completely, portion them, wrap them well, and freeze them in a freezer-safe container. Thaw in the refrigerator before serving.

Irresistible Cottage Cheese Protein Brownies

Description

Rich, chocolatey brownies made with blended cottage cheese, cocoa powder, and protein powder for a soft, fudgy texture.

Ingredients

1 cup cottage cheese (about 225 g)
2 large eggs
1/2 cup pure maple syrup (120 mL)
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder (43 g)
1/2 cup chocolate protein powder (about 45–55 g, depending on the brand)
1/2 cup all-purpose flour (60 g)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips (85 g), divided

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Instructions

Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper.
Blend the cottage cheese in a blender or food processor until completely smooth.
Add the blended cottage cheese, eggs, maple syrup, and vanilla to a mixing bowl. Whisk until smooth.
Add the cocoa powder, protein powder, flour, baking powder, and salt. Stir just until combined.
Fold in about 3/4 of the chocolate chips.
Spread the batter evenly into the prepared pan and sprinkle the remaining chocolate chips over the top.
Bake for 20–25 minutes, or until the edges are set and the center remains slightly soft.
Cool completely before slicing. For a firmer, fudgier texture, chill the brownies before cutting.

Notes

Blend the cottage cheese thoroughly for the smoothest texture. Protein powders vary in how much moisture they absorb, so the batter may look slightly different depending on the brand.

Do not overbake the brownies if you want a fudgy center. Store cooled brownies in an airtight container in the refrigerator for up to 4 days. They can also be frozen and thawed in the refrigerator.

Nutrition: Nutrition information will vary depending on the brands, substitutions, and serving size used.

These cottage cheese protein brownies are a simple way to make a rich chocolate dessert with familiar ingredients and a soft, fudgy center. Make a batch, let them chill, and keep a few in the refrigerator for whenever you want a chocolatey snack with some extra protein.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Category: Dessert, Snack
Cuisine: American