Fudgy. High-Protein. Ridiculously Easy.
These brownies are the secret weapon of anyone who wants chocolate without compromise.
Creamy cottage cheese gives you that perfect texture + protein boost, without a trace of guilt.

🔢 Servings:

9–12 squares (depends how generous you’re feeling)
⏱️ Prep Time: 10 min
⏲️ Bake Time: 25–30 min
🔥 Oven Temp: 350°F (175°C)
💪 Protein: ~10–14g per brownie (based on protein used)

📝 Ingredients:

  • 1 cup cottage cheese (full fat or low fat – both work)
  • ½ cup chocolate or vanilla protein powder (whey or plant-based)
  • 4 large eggs (room temp)
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup almond flour (or oat flour)
  • ⅓ cup maple syrup or sugar-free substitute
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • Optional: ¼ cup chocolate chips for topping (or inside!)

👩‍🍳 Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment or lightly grease.
  2. In a blender or food processor, blend cottage cheese and eggs until completely smooth.
  3. Add in the remaining ingredients and blend until fully combined and glossy.
  4. Pour into prepared pan and smooth the top. Sprinkle chocolate chips if using.
  5. Bake for 25–30 minutes until set but slightly gooey in the middle.
  6. Let cool before slicing. (Optional: chill for ultra-fudgy texture.)

💡 Tips & Swaps:

  • No almond flour? Sub with oat flour or even 1 scoop extra protein powder.
  • Want it richer? Add 1 tbsp melted coconut oil or nut butter.
  • Extra gooey? Underbake slightly and chill before serving.

🥄 Serving Ideas:

  • With Greek yogurt + berries for a balanced dessert
  • Post-workout snack with a cold glass of almond milk
  • Sneak into lunchboxes for a protein-packed surprise 😍

🙋‍♀️ FAQ:

Can I taste the cottage cheese?
Not at all! It melts right in and makes these extra moist + creamy.

Can I freeze them?
Yep — wrap individually and freeze for up to 3 months.

✨ Save this & tag me when you make it!

You deserve brownies that work with your goals. 💪🍫