Description
Deliciously fudgy Cottage Cheese Brownies made with almond flour and cocoa powder, these brownies are a healthier twist on the classic treat, combining creamy cottage cheese and a touch of natural sweetness for a moist, rich texture.
Ingredients
Wet Ingredients
- 2/3 cup cottage cheese (blended until smooth)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla flavoring
- 1/4 cup maple syrup
- 1/4 cup granulated sugar (optional)
Dry Ingredients
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
Add-ins
- 1/3 cup chocolate chips (plus extra for topping)
Instructions
- Preheat Oven: Preheat the oven to 325 degrees F. Grease an 8×8-inch or 9×9-inch baking pan or line it with parchment paper for easy removal.
- Blend Liquid Ingredients: Blend the cottage cheese, eggs, vanilla, maple syrup, and sugar (optional, if you want them a little sweeter) until smooth to create a uniform wet mixture.
- Whisk Dry Ingredients: In a large bowl, whisk together the almond flour, cocoa powder, and baking soda ensuring they are well combined.
- Combine Ingredients: Pour the liquid ingredients into the dry ingredients and stir gently until just combined, making sure no dry spots remain. The batter will be slightly thick; avoid overmixing to keep the brownies fudgy.
- Fold In Chocolate Chips: Gently fold in the chocolate chips to incorporate them evenly throughout the batter.
- Pour Batter Into Pan: Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top if desired for extra chocolate goodness.
- Bake: Bake for 18–22 minutes, or until the edges are set but the center still looks slightly underbaked. A toothpick inserted in the center should come out with moist crumbs but not wet batter.
- Let Cool: Allow the brownies to cool in the pan for about 5 minutes to set and make slicing easier.
- Slice & Enjoy: Cut into squares and enjoy your moist, fudgy cottage cheese brownies.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- To make it less sweet, omit the granulated sugar.
- Room temperature eggs blend better with cottage cheese for a smoother batter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies are gluten-free thanks to almond flour.
