These cottage cheese brownies are SO fudgy, full of rich chocolate flavor and are made with nutritious ingredients like whole wheat flour and cottage cheese. They’re the perfect healthier alternative for your sweet cravings!
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You’ll love these
You don’t have to be a cottage cheese lover to love these cottage cheese brownies. They’re the perfect treat to satisfy your chocolate cravings with a nutrition boost!
I’ve seen a few versions of the viral cottage cheese brownies and just knew I could make an even better version. And these are SO GOOD.
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.
These fudgy brownies have everything you love about regular brownies like the perfect gooey fudgy texture, lots of chocolatey flavor and shiny crinkly brownie top.
Each one of these brownies has 4 grams of protein and 2 grams of fiber, for a delicious brownie snack that’s going to keep you satisfied. For a super high protein dessert, serve one of these brownies with some vanilla Greek yogurt!
My whole family loves these and no one can even notice that they’re made with cottage cheese.
Use this yummy recipe for cottage cheese protein brownies the next time your sweet tooth is calling your name, you’re going to love these!
Ingredients
- Cottage cheese: You’ll need cottage cheese of course! The creamy texture works excellent in baking. Any kind of cottage cheese will work, but I personally prefer full-fat cottage cheese. Cottage cheese is a great source of protein- my favorite brand is Good Culture.
- Whole wheat flour: Whole wheat flour works great in this recipe and makes these brownies more nutrient dense. I love King Arthur’s White Whole Wheat flour, 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!
- Sugar: Regular granulated sugar gives these brownies the classic shiny top. I love using regular sugar the best, and they’re still lower sugar than most brownie recipes. You can also use brown sugar or a granulated sugar alternative, just keep in mind that the texture will be different. You can also use maple syrup or honey, but the brownies will have a different texture.
- Butter: Real butter gives these brownies the fudge-y texture and rich flavor, and this recipe uses less than most traditional brownie recipes. Without the butter they’re more cakey and dense. For best results I like using salted butter, but unsalted butter or melted coconut oil will also work. You can also use a neutral oil like avocado oil.
- Milk: I use regular 2% cow’s milk for these brownies. You can use any kind that you have on hand.
- Egg: You’ll need just one egg to hold the structure without adding too much cakiness.
- Vanilla extract: Vanilla extract for flavor!
- 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.
- Baking soda + salt
How to make cottage cheese brownies
- 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 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.
- In a large mixing bowl, combine whole wheat flour, baking soda and salt.
- Combine blended wet ingredients with dry ingredient and mix until just combined. Fold mini chocolate chips into the cottage cheese brownie batter.
- 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.
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!
Variations
- Top with sprinkles, chopped nuts, flaky sea salt or even mini marshmallows. Add any of your favorite toppings for brownies!
- Instead of mini chocolate chips, add a 1/2 cup of chopped nuts to the brownie batter before baking.
- Bake in a muffin pan instead of a brownie pan for easy cottage cheese brownie muffins!
- Swirl peanut butter or any nut butter onto to the top before baking.
More cottage cheese recipes
If you love these brownies, you’ll love these other cottage cheese recipes too:
- High Protein Cottage Cheese Chocolate Mousse
- Oatmeal Cottage Cheese Pancakes
- Pumpkin Cottage Cheese Dip
- Strawberry Banana Cottage Cheese Smoothie
- Cottage Cheese Cookie Dough
- Cottage Cheese Ice Cream (Ninja Creami Recipe)
- Cottage Cheese with Fruit Bowls
Cottage Cheese Brownies
Ingredients
- 1/2 cup chocolate chips or chopped chocolate melted
- 1 cup cottage cheese
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup melted butter or avocado oil
- 3/4 cup milk
- 1/2 cup sugar coconut sugar, or sugar-free alternative
- 1/2 cup cocoa powder
- 3/4 cup whole wheat flour I prefer King Arthur white whole wheat
- 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.
23 Responses
Wow these are light, chocolatey without being too heavy! I added a 1/4 of white sugar & switched 1/4 for white flour instead of the whole meal. It is a lovely recipe to use cottage cheese in. Thank you!
I’m so glad you enjoyed these! Thank you so much for your comment 🙂
These are so fire! I love the lower sugar option and adding the whole wheat flour, can’t even tell the difference.
Hi Jamie,
Do you think I could use the Kodiak Baking Mix in this recipe instead of the flour to reduce the carb count? I know you have other recipes that use that, that have been delicious.
I haven’t tried but I think it would probably work!
It worked perfectly and they were so delicious. I paired them with low carb ice cream and enjoyed it so very much and 100% guilt free. Thank you for all your delicious recipes!!!! You are so talented.
Thank you so much for your kind words Patricia!
Could I try coconut flour or almond flour instead?
Coconut flour and almond flour are very different than wheat flour so it’s unlikely to turn out the same unfortunately! If you wanted to experiment with a gluten-free flour, I’d probably grab one from the grocery store that’s a gluten-free baking blend that’s meant to be used 1:1 with regular flour.
Hi, which of the ingredients are you calorie totals calculated with? I used swerve instead of sugar and almond milk instead of regular milk, and I calculated the calories per 1/16th and it was exactly 143. If I substituted lower calorie ingredients for the ones on your recipe list, how could the calories be the same?
The nutrition information is only an approximation and will always vary depending on the specific ingredients/brands you use.
So rich and delish!!! I love being able to enjoy a sweet treat while getting my protein intake
Thanks Alyssa! So glad you enjoyed these 🙂
These have the perfect brownie texture, and are so satisfying. Well done, and thank you!
Thanks so much for trying them and leaving a review!! 🙂
Yummy yummy! Great recipe and a very nice chocolate taste without being overly sweet.
I baked it in a 9 inch round pan since that’s what I had available and it took closer to 35 minutes to bake but it’s absolutely perfect.
So happy you enjoyed these! Thank you for leaving a review 🙂
Very very good! Baked in a metal 9 x 9 baking pan and took a lot longer to cook, about 45 minutes.
Paired with moka yogurt, all guests adored!
So happy you enjoyed them! 🙂
Love that they aren’t too sweet and don’t leave you feeling over sugared like most desserts. Made mine in a 9×9 pan and needed to be baked for closer to 40 minutes.
So glad you enjoyed them! They bake a little faster in my oven but I find that it definitely depends on the oven 🙂
Do these have to be Refrigerated??
I prefer to keep them refrigerated 🙂