FUDGY COTTAGE CHEESE BROWNIES | rich, thick, protein-packed!

Learn how to make thick and fudgy cottage cheese brownies with 10g protein per serving!

We’re prioritizing our health, and sometimes that means enjoying a delicious, protein rich brownie! This video demonstrates how to make a healthier, fudgy brownie using cottage cheese, ensuring each treat aligns with your goals. These homemade brownies are a fantastic addition to your collection of healthy recipes and dessert recipes, providing 10 grams of protein and 4 grams of fiber per serving.

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TIMESTAMPS
0:00 Intro
0:30 Prep the brownie pan
1:09 Make the espresso slurry
1:38 Combine wet ingredients
2:08 Whole eggs or egg whites
3:27 Combine dry ingredients
4:25 Combine wet and dry ingredients
4:50 Transfer batter to baking dish
5:48 Grab my Protein Playbook
6:08 Enjoy your brownies!
6:45 Outro

COTTAGE CHEESE BROWNIE RECIPE
1 cup low-fat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1/4 cup peanut butter runny/soft
1/2 cup (heaping) unsweetened cocoa powder
2/3 cup almond flour
1/2 cup coconut sugar
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt

Bloomed espresso (flavor boost – optional):
1-2 teaspoons instant espresso powder
1-2 teaspoons very hot water

Fold‑ins:
1/2 cup mini Lily’s chocolate chips (plus 3 tablespoons) for topping
Instructions

INSTRUCTIONS:
Heat oven to 350°F. Line an 8×8‑inch pan with parchment, leaving slight overhang.
In a small dish, stir espresso powder into very hot water until dissolved (you want a thick slurry, not watery). Set aside to cool slightly.

Add cottage cheese, eggs, vanilla, peanut butter, and the cooled espresso slurry to a blender or food processor. Blend on high just until completely smooth and creamy, with no visible cottage cheese curds—think of a thick, chocolate‑free pudding in texture. Do not overblend.

In a medium bowl, whisk cocoa, almond flour, coconut sugar, baking powder, and salt until there are few to no clumps of cocoa or sugar, and everything is evenly combined.

Pour the smooth cottage cheese mixture into the dry ingredients. Stir with a spatula just until you have a thick, glossy batter with no dry pockets.

Fold in 1/2 cup mini chocolate chips. Spread the batter evenly into the prepared pan and smooth the top, then sprinkle the remaining mini chips over the top.

Bake for 20-25 minutes. Edges should look set and slightly pulled from the sides. The center might still look a bit soft and may have a very slight wobble. A toothpick inserted 1–2 inches from the edge should come out with moist, fudgy crumbs, not wet batter, and not clean. If it still looks very wet in the center at 16 minutes, give it another 2–3 minutes and check again.
Eat warm or let brownies cool completely in the pan on a wire rack.

NOTES
For maximum fudginess, cover and chill at least 1–2 hours (or overnight). The texture should firm up but stay soft and gooey in the center.
Use the parchment to lift out and cut into 9 squares.

Nutrition Per Brownie (makes 9 servings)
Calories: 241 | Carbohydrates: 22g | Protein: 10g | Fat: 15g | Fiber: 4g | Sugar:13g

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