Fudgy, gooey, and secretly packed with 6 grams of protein each, these cottage cheese brownies prove that healthier desserts can still taste indulgent.
I have a ton of protein desserts made with protein powder (like my protein brownies), but I’ve been wanting to create more high-protein treats that don’t rely on powder and instead use whole food sources of protein like cottage cheese! Cue these cottage cheese brownies.
Blended right into the batter, the cottage cheese isn’t noticeable in flavor, but it works magic for the texture. It keeps the brownies moist, fudgy and gooey while adding about 6 grams of protein per square.
My kids don’t eat much protein powder, so making brownies with cottage cheese has been the perfect way to give them a protein-packed dessert they actually love.
These brownies are a little thinner and denser than a traditional brownie, but in the best way. Super rich, chocolatey, and completely addicting. I’m obsessed, and so is everyone who’s tried them so far. I can’t wait for you to try this cottage cheese brownie recipe!
Why I Love These Cottage Cheese Brownies
I’ve baked a lot of brownies over the years (like my peanut butter brownies, and avocado brownies) but these cottage cheese brownies really surprised me. They strike the perfect balance of indulgent and nourishing, and here’s why I think you’ll love them:
- Easy to make: Just blend the wet ingredients, whisk the dry, mix, and bake.
- Better-for-you dessert: These brownies are lightly sweetened with coconut sugar, there’s no butter and we’re using oat flour to make them gluten-free. We’re using wholesome ingredients you can feel good about using.
- Great anytime: A fun lunchbox treat, after-school snack, or straight from the fridge when that chocolate craving hits.
- Protein from real food: Each brownie has 6 grams of protein from cottage cheese, no protein powders needed.
Do They Taste Like Cottage Cheese?
Nope! Once blended, the cottage cheese completely disappears into the batter. It adds creaminess, protein, and moisture but doesn’t leave behind any curds or strong flavor. All you’ll taste is rich, fudgy chocolate.
Ingredients & Substitutions
- cottage cheese – the star ingredient that adds protein and moisture. Blending it makes the brownies fudgy and rich without any cottage cheese texture or chunks. I recommend full-fat for the creamiest results, but low-fat works too.
- eggs – provide structure and help bind the batter. Room temperature eggs mix more smoothly and give a more even texture.
- coconut sugar – naturally sweetens with a subtle caramel flavor that pairs beautifully with chocolate. Brown sugar or cane sugar can be used if that’s what you have on hand.
- coconut oil or avocado oil – keeps the brownies moist. Coconut oil adds a faint sweetness, while avocado oil is completely neutral. Olive oil will also work.
- cocoa powder – Dutch-processed cocoa gives that deep, classic brownie flavor. If you only have natural cocoa powder, it will still work, but the taste will be a little lighter and the brownies may rise slightly more since natural cocoa is more acidic.
- oat flour – makes these brownies gluten-free and gives them a soft, tender crumb. You can make your own oat flour by blending rolled oats into a fine powder or buy pre-ground oat flour.
- chocolate chips – stir some into the batter and sprinkle a few on top for gooey chocolate pockets. I like dark chocolate, but semi-sweet works too.
Find the full ingredient list with measurements in the recipe card below.
How to Make Brownies With Cottage Cheese
Step 1: Blend cottage cheese, eggs, coconut sugar, vanilla, and oil until smooth.
Step 2: In a mixing bowl, whisk cocoa powder, oat flour, and salt.
Step 3: Add blended mixture to dry ingredients and stir until just combined.
Step 4: Gently stir in chocolate chips.
Step 5: Spread batter in 8×8 pan and top with extra chocolate chips if desired.
Step 6: Bake in a preheated oven for 22–25 minutes, until edges are set and center looks slightly soft. Cool before slicing into squares.
Brittany’s Recipe Tips
- Blend until creamy: This step is key. Make sure the cottage cheese, eggs, sugar, oil, and vanilla are blended until completely smooth. This makes the batter rich and ensures you won’t get any curds of cottage cheese in the finished brownies.
- Use the right cocoa powder: Dutch-processed cocoa gives the deepest, richest chocolate flavor. Natural cocoa works too, but the flavor will be lighter and the brownies may rise a little more.
- Don’t overbake: These brownies are done when the edges look set and just start to pull away from the pan, while the center still looks a little soft. A toothpick should come out with a few moist crumbs, not completely clean. They’ll firm up as they cool, giving you that perfect fudgy texture.
- Expect a fudgy texture: These brownies are naturally thinner and denser than box-mix brownies. That’s what makes them so gooey and rich.
How to Store & Freeze
These brownies store really well, which makes them perfect for meal prep or keeping a healthy treat on hand when a chocolate craving strikes.
- Room temperature: Store in an airtight container on the counter for up to 3 days.
- Refrigerator: For longer freshness, keep them in the fridge for up to 5 days. I love them chilled because they get extra fudgy straight from the fridge.
- Freezer: Once cooled, cut into squares and place in a freezer-safe bag or container. They’ll keep for up to 3 months. To serve, thaw overnight in the fridge or warm in the microwave for 20–30 seconds.
More Cottage Cheese Recipes
If you’re looking for another recipe using cottage cheese, here are a few favorites:
