COTTAGE CHEESE
BROWNIES

✔ No butter, no refined flour

✔ Genuinely fudgy — not cakey

✔ 7g protein per brownie

✔ Done in 25 minutes

✔ Better cold from the fridge

✔ No one will guess the secret

🥚 2 eggs, room temperature

🧀 ¾ cup full-fat cottage cheese

🍁 ⅓ cup pure maple syrup

🌾 ½ cup blanched almond flour

🍫 ¼ cup cocoa powder

🍪 ½ cup chocolate chips

+ baking soda · salt · vanilla

Blend & Whisk.

Blend cottage cheese, eggs, maple syrup, and vanilla on high for 30–45 seconds until completely smooth. Then whisk almond flour, cocoa, baking soda, and salt in a separate bowl.

Don't underblend the cottage cheese.

Combine & Fold.

Pour the blended wet mixture into the dry ingredients. Fold with wide spatula strokes until just combined — stop the moment you see no dry patches.

Fold in half the chocolate chips.

Overmixing makes them dense.

Pour & Bake.

Transfer to a parchment-lined 8×8 pan, spread evenly, press remaining chips on top. Bake at 325°F for 18–22 minutes.

Edges set, centre slightly wobbly = perfect.

Cool & Slice.

Cool for 15 minutes in the pan. For clean squares, refrigerate 30 minutes before slicing — cold brownies are denser, fudgier, and hold their shape.

Wipe your knife between each cut.

Drain watery cottage cheese.

If your cottage cheese has liquid pooling around it, drain it through a sieve for 5–10 minutes before blending. Too much moisture = soggy brownies that won't set.

Also: ½ tsp espresso powder deepens the chocolate — without any coffee taste.