Flourless Double Chocolate Cottage Cheese Brownies
Okay, picture this: I’m in my kitchen, staring at a container of cottage cheese that’s just about to expire and thinking, “How on earth do I make this dessert-worthy?” Enter these Flourless Double Chocolate Cottage Cheese Brownies—a total game changer. They’re fudgy, rich, and surprisingly creamy thanks to that sneaky cottage cheese. Plus, no flour means they’re a little lighter on the guilt but heavy on the chocolate happiness. If you’re someone who loves brownies but wants to sneak in a boost of protein (and maybe fool your friends), these are your new best friend. I can’t wait for you to give them a try because honestly, once you experience that melt-in-your-mouth texture and deep cocoa flavor, you’ll want to bake these all the time!
Quick Facts
- Yield: Serves 9
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 1 cup cottage cheese (full-fat works best)
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips, divided
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
How I Make It
Step 1:
Preheat your oven to 350°F and grease an 8×8-inch baking pan. Next, dump the cottage cheese, eggs, sugar, and vanilla into a blender or food processor and blitz until smooth. No cottage cheese lumps here—aim for a silky batter.
Step 2:
In a separate bowl, whisk together the cocoa powder, baking powder, salt, and half the chocolate chips. Slowly add this dry mix to the blended wet ingredients, stirring gently until combined.
Step 3:
Pour the batter into your prepared pan and sprinkle the remaining chocolate chips evenly over the top for that melty, chocolatey finish.
Step 4:
Bake for about 25 minutes or until the edges set and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Don’t overbake—these brownies soak up moisture beautifully!
Step 5:
Let the brownies cool completely in the pan (if you can resist!) so they firm up nice and fudgy before slicing.
Step 6:
Serve as is, or dust with powdered sugar for a little extra flair. Watch the gooey joy happen with every bite.
Variations & Tips
- Substitute dark chocolate chips for an extra-intense cocoa hit.
- Swap sugar for maple syrup, but reduce the liquid slightly to keep the batter thick.
- Stir in a handful of chopped walnuts or pecans for some crunch.
- Use low-fat cottage cheese for a lighter option, but expect a slightly less creamy texture.
- If you don’t have a blender, you can mash the cottage cheese thoroughly with a fork, though the texture might be a bit chunkier.
How I Like to Serve It
These brownies are perfect warm with a scoop of vanilla ice cream on top—instant comfort dessert. I also love wrapping them up for a sweet treat to bring to potlucks or afternoon coffee dates. Bonus: they’re fancy enough for chocolate lovers but easy enough for weeknight cravings!
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
- Reheat gently in the microwave for 10-15 seconds to revive that fudgy softness.
Closing: These brownies strike the perfect balance between guilt-free and indulgent, making them a staple in my kitchen that I always reach for when chocolate cravings hit.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
