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These cottage cheese brownies are SO fudgy, full of rich chocolate flavor and are made with wholesome ingredients like whole wheat flour and cottage cheese. They’re the perfect healthier alternative for your sweet cravings!
Cottage cheese has become one of my favorite ways to add a little protein boost to baked goods and desserts. It’s super creamy texture and mild flavor works perfectly, like in my Cottage Cheese Chocolate Mousse, Cottage Cheese Blueberry Muffins and Cottage Cheese Cookie Dough!
You’ll Love These Healthier Brownies
Unlike traditional brownies, these are made with less butter and sugar and some more nutrient-dense simple ingredients like whole wheat flour and cottage cheese. Here’s why you’ll love them:
- Perfectly fudgy brownies. These brownies still have the perfect gooey fudgy texture and crinkly top that every brownie lover wants from traditional recipes.
- Lighter and lower sugar. These brownies are made with lighter ingredients like cottage cheese, less butter and less sugar than most regular brownie recipes.
- Made with whole grains. They’re made with whole wheat flour instead of all purpose flour for a higher fiber, more nutrient dense brownie. Each brownie has 4 grams of protein and 2 grams of fiber.
- More nutritious with all the rich flavor. Even though they were made with nutrition in mind, they have everything you’re looking for in a brownie recipe!
Make sure to check out all of my Cottage Cheese Recipes!
Ingredients
Scroll down to the recipe card for full recipe and ingredient amounts.
- Cottage cheese: Any kind of cottage cheese works, but I recommend using full-fat (my favorite is Good Culture) or at least 2%.
- Whole wheat flour: I recommend King Arthur’s Golden Wheat (white whole wheat), but you can use any kind that you have.
- Cocoa powder: Unsweetened cocoa powder adds chocolate flavor and bonus: each tablespoon of cocoa powder has about 2 grams of fiber!
- Chocolate chips: You’ll need both chopped chocolate or chocolate chips (semi-sweet or dark chocolate chips) plus mini chocolate chips for mixing in! You can also use sugar free chocolate chips to lower the sugar.
- White sugar: Regular sugar gives these brownies the classic shiny top. Even though we’re using regular sugar, the added sugar is still lower than most brownie recipes. You can also use brown sugar, coconut sugar, or maple syrup but keep in mind the texture may be different.
- Salted butter: After a lot of testing, a little bit of butter is really essential for the classic fudge brownie texture, and this recipe uses a lot less than most. You can also swap in a neutral oil like avocado oil.
- Milk: I recommend regular milk, at least 2% fat.
- Egg: Just one egg for the perfect texture.
- Vanilla extract: A must for flavor.
- Baking soda + salt: Baking soda provides a little lift and salt balances the flavors.
Variations
- Add toppings. Before baking top with sprinkles, chopped nuts, flaky sea salt or even mini marshmallows.
- Mix-ins. Instead of mini chocolate chips, add a 1/2 cup of chopped nuts, mini marshmallows or even mini M&Ms to the brownie batter before baking.
- Brownie muffins. Bake in a muffin pan instead of a brownie pan for easy cottage cheese brownie muffins!
- Peanut butter swirl. Swirl two tablespoons of peanut butter or any nut butter onto to the top before baking.
- Higher protein. For a higher protein brownie, swap 1/2 cup of flour with chocolate protein powder.
How To Make Cottage Cheese Brownies
- Add wet ingredients. Add cottage cheese, melted chocolate, melted butter, vanilla extract, egg, milk, sugar and cocoa powder to a food processor.
- Blend. Process cottage cheese mixture on high until blended. Note: Avoid cracking the egg right on top of the melted chocolate or butter in the food processor if those ingredients are hot.
- Mix dry ingredients. In a large mixing bowl, combine whole wheat flour, baking soda and salt.
- Combine. Combine wet and dry ingredients and then fold chocolate chips into the cottage cheese brownie batter.
- Pour. Pour batter into a 9×9″ baking dish lightly oiled or lined with parchment paper. Top with more mini chocolate chips.
- Bake. Bake for 20-25 minutes in the oven, or until a toothpick comes out clean. Note: different ovens may vary so make sure to test the center before removing from the oven. Allow to cool to room temperature before slicing into 16 brownies.
How To Store
Store extra brownies in an airtight container in the fridge for up to 5 days. You can also stick them in the microwave for 15-20 seconds to warm them up!
Jamie’s Tips
Tips For Success
- Don’t over bake. Make sure to watch your brownies closely because everyone’s oven is a little different. As soon as a toothpick comes out clean or with just a couple of tiny crumbs, take them out to avoid over baking!
- Choosing cottage cheese. I recommend using full fat cottage cheese or at least 2% for the best creaminess.
- Don’t forget to blend. The cottage cheese must be blended or you’ll end up with a much different texture and curds in your brownies.
More Cottage Cheese Recipes
If you’ve made and loved these Cottage Cheese Brownies or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Cottage Cheese Brownies
Fudgy delicious brownies made with healthier ingredients like cottage cheese and whole wheat flour.
Ingredients
- 1/2 cup semi-sweet chocolate chips or chopped chocolate, melted
- 1 cup cottage cheese, full fat or 2%
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup melted butter, or avocado oil
- 3/4 cup milk
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 3/4 cup whole wheat flour, I recommend King Arthur golden wheat flour or whole wheat pastry flour.
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Start by adding cottage cheese, melted chocolate, melted butter, vanilla extract, egg, milk, sugar and cocoa powder to a food processor. Process on high until blended. Note: Avoid cracking the egg right on top of the melted chocolate or butter in the food processor if those ingredients are hot.
- In a large bowl, combine whole wheat flour, baking soda and salt.
- Combine blended wet ingredients with dry ingredient and mix until just combined. Fold in mini chocolate chips.
- Transfer to a 9×9" baking dish lightly oiled or lined with parchment paper.
- Bake for 20-25 minutes in the oven, or until a toothpick comes out clean. Note: different ovens may vary so make sure to test the center before removing from the oven 🙂
- Allow to cool and then slice into 16 brownies.
Notes
For best results, I recommend using at least 2% or whole milk cottage cheese.
Any whole wheat flour will work but I recommend King Arthur golden wheat or whole wheat pastry flour.
Nutrition
Calories: 143kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 166mg | Potassium: 144mg | Fiber: 2g | Sugar: 11g | Vitamin A: 134IU | Vitamin C: 0.03mg | Calcium: 51mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
I made the cottage cheese brownies twice using dark chocolate chips, and the second time around I exchange the butter for olive oil. I also decided to add a handful of healthy good for you walnuts.
My husband says they are the best he has ever tasted, and I believe him because he couldn’t stop at one!
What a compliment, thank you!