I love that these brownies come together in one blender and don’t require any flour at all. The cottage cheese makes them moist and protein-packed, while honey or maple syrup gives them just the right amount of natural sweetness. They’re great for kids, post-workout snacks, or late-night cravings—plus, I can tweak them with mix-ins like chocolate chips or nuts for variety.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese (full-fat or low-fat) 2 large eggs 1/2 cup unsweetened cocoa powder 1/2 cup pure honey (or maple syrup, adjust to taste) 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon salt Optional mix-ins: 1/4 cup chocolate chips or chopped walnuts
Directions
I preheat my oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving extra on two sides for easy lifting. I lightly grease the paper to keep the brownies from sticking.
In a high-powered blender or food processor, I blend the cottage cheese, honey, eggs, and vanilla for 1 to 2 minutes until the mixture is silky smooth with no visible lumps. I scrape down the sides to make sure everything gets incorporated.
I add the cocoa powder, baking powder, and salt, then blend again briefly—just until the batter is uniform and thick. I’m careful not to overmix. If I’m using chocolate chips or chopped nuts, I fold them in by hand at this stage.
I pour the batter into the prepared pan and smooth it into an even layer with a spatula. Then I bake the brownies for 25 to 30 minutes, just until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
I let the brownies cool completely in the pan before lifting them out using the parchment paper. This step is key for the best fudgy texture. Once cool, I slice them into 9 squares and serve.
Servings and Timing
This recipe makes 9 brownies. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Variations
I sometimes add a sprinkle of sea salt on top before baking for a salty-sweet finish.
For a more decadent version, I fold in dark chocolate chunks or swirl in a spoonful of peanut butter before baking.
If I’m craving crunch, I toss in walnuts or pecans.
I’ve also made a version with espresso powder for a mocha twist.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze them individually wrapped, then thaw at room temperature. I enjoy them cold from the fridge or warm them slightly for an extra gooey bite.
FAQs
Can I taste the cottage cheese in the brownies?
Not at all. Once blended, the cottage cheese melts right into the batter and leaves no trace of flavor—just moisture and creaminess.
Can I use a different sweetener?
Yes, I’ve used maple syrup and it works just as well. I adjust the amount slightly depending on how sweet I want them.
Are these brownies gluten-free?
Yes, since there’s no flour in the recipe, they’re naturally gluten-free.
Can I make these without a blender?
It’s possible, but I find a blender or food processor is the best way to get a smooth texture and fully break down the cottage cheese.
Do I need to use full-fat cottage cheese?
Not necessarily. I’ve made them with both full-fat and low-fat cottage cheese and they turn out great either way.
Conclusion
These Protein Cottage Cheese Flourless Brownies are a fudgy, satisfying treat I can feel good about eating. They’re rich, chocolatey, and surprisingly nutritious—perfect for chocolate lovers looking for a lighter indulgence. Whether I enjoy them as a snack, dessert, or post-workout bite, they always leave me happy and satisfied.
Wholesome, flourless, and packed with protein, these cottage cheese brownies are the ultimate fudgy treat. A healthy dessert made easy in under 40 minutes!
Author:Sarah
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:9 brownies
Category:Dessert, Snack
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
1 cup cottage cheese (full-fat or low-fat)
2 large eggs
½ cup unsweetened cocoa powder
½ cup pure honey (or maple syrup, adjusted to taste)
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
Optional Mix-ins:
¼ cup chocolate chips or chopped walnuts
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
In a high-powered blender or food processor, combine cottage cheese, eggs, honey, and vanilla. Blend for 1–2 minutes until completely smooth with no lumps.
Add cocoa powder, baking powder, and salt. Blend briefly until the batter is thick and fully combined. Avoid overmixing.
Fold in chocolate chips or nuts if using.
Pour batter into the prepared pan and spread evenly.
Bake for 25–30 minutes or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Cool completely in the pan before lifting out and slicing into 9 squares. This step is key for that fudgy texture!
Notes
Cooling fully ensures the brownies have the perfect fudgy consistency.
Sweetness can be adjusted by varying the amount of honey or maple syrup.
Store in the fridge for up to 5 days for a cool, chewy texture.
These brownies are naturally gluten-free and flourless—great for a high-protein treat!
