Flourless Cottage Cheese Brownies

• Prep Time: 10 minutes

• Cook Time: 30-35 minutes

• Total Time: 45 minutes

• Cooling Time: 1 hour (recommended)

• Skill Level: Easy

• Yield: 9 large brownies or 16 small squares

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Ingredients

Wet Ingredients:

• 1 ½ cups (340g) full-fat cottage cheese

• ½ cup (120ml) pure maple syrup (or honey)

• 2 large eggs

• ¼ cup (60ml) avocado oil (or melted coconut oil)

• 1 tsp vanilla extract

Dry Ingredients:

• ½ cup (50g) unsweetened cocoa powder

• ⅓ cup (40g) almond flour

• 1 tsp baking powder

• ¼ tsp sea salt

Add-ins:

• ½ cup (90g) dark chocolate chips or chunks, divided

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Instructions

Step 1: Prepare

Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides to create “handles” for easy removal. If you don’t have parchment, lightly grease the pan with oil or butter.

Step 2: Blend the Wet Ingredients

This is the most crucial step for achieving a smooth, non-grainy texture. In a high-speed blender or food processor, combine the cottage cheese, maple syrup, eggs, avocado oil, and vanilla extract.

Blend on high for 60-90 seconds, stopping to scrape down the sides once or twice, until the mixture is completely smooth, silky, and no visible curds of cottage cheese remain. This smooth base is the secret to the brownies’ luxurious texture.

Step 3: Combine with Dry Ingredients

Add the cocoa powder, almond flour, baking powder, and sea salt to the blender. Pulse a few times to incorporate the dry ingredients into the wet mixture, then blend on low until just combined. Do not over-blend, or the brownies can become tough. The batter will be quite thick and glossy.

Step 4: Add Chocolate Chips

Remove the blender pitcher and stir in ¾ of the dark chocolate chips using a spatula. This folding method ensures the chips are evenly distributed without overworking the batter.

Step 5: Bake

Pour the batter into your prepared baking pan and spread it into an even layer. Sprinkle the remaining chocolate chips over the top. This not only adds visual appeal but creates delightful little pockets of melted chocolate on the crust.

Bake for 30-35 minutes. The edges will look set and slightly puffed, and the center should still have a slight jiggle when you gently shake the pan. A toothpick inserted into the center should come out with a few moist, fudgy crumbs—not wet batter.

Step 6: Cool (Crucial)

Allow the brownies to cool in the pan for at least 1 hour. For the cleanest cuts and the best fudgy texture, I highly recommend transferring the pan to the refrigerator for an additional 2 hours to chill completely before slicing. This allows the structure to set fully, resulting in clean, restaurant-quality squares.

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Time & Intensity Guide

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Storage & Make-Ahead Tips

• Storage: Store brownies in an airtight container in the refrigerator for up to 5 days. Their texture is best when chilled.

• Freezing: These brownies freeze beautifully. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag. They will keep for up to 3 months. Thaw in the refrigerator overnight or enjoy them straight from the freezer for a “brownie bite” treat.

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Nutrition Information

*Nutrition information is an estimate and calculated per brownie (based on 9 servings) using full-fat cottage cheese, maple syrup, and dark chocolate chips.*

Note: Nutritional values will vary depending on the specific brands of ingredients used (e.g., low-fat vs. full-fat cottage cheese, sugar-free vs. regular chocolate chips).