Servings: 12 people
Calories: 120kcal
Cost: $10
Equipment
- Blender or food processor
- Mixing bowls
- Whisk
- Baking pan (8x8 inch)
- Spatula
- Wire rack
Ingredients
- 1 cup full-fat cottage cheese (small curd)
- 1/2 cup natural unsweetened cocoa powder
- 1/2 cup granulated sugar or sugar substitute
- 2 large eggs (room temperature)
- 1/2 cup all-purpose flour or almond flour for gluten-free
- 1/4 cup melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8x8 inch baking pan with parchment paper or a coat of butter or non-stick spray.
- Blend cottage cheese and eggs in a blender or food processor for 45-60 seconds until completely smooth.
- In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt.
- Pour the smooth cottage cheese mixture into a mixing bowl, add melted butter, sugar, and vanilla, then whisk until combined.
- Gently fold in the dry ingredients until just combined, adding chocolate chips if desired.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Allow brownies to cool on a wire rack for at least 1 hour before cutting.
Notes
For a keto-friendly version, use almond flour and a suitable sugar substitute. Adding a swirl of salted caramel or mixing in nuts can elevate the brownie experience. These brownies can be stored at room temperature for 2-3 days or refrigerated for up to a week. They freeze well too!
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 150mg | Fiber: 2g | Sugar: 6g | Vitamin A: 150IU | Calcium: 50mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!