Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese (blended until smooth)
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Line a small loaf pan or a square baking dish with parchment paper to ensure easy removal. Place the cottage cheese into a high-speed blender or food processor. Pulse and blend until the texture is completely smooth and liquid, resembling a thick cream.
- In a medium mixing bowl, whisk the two eggs until they are slightly frothy. Fold in the blended cottage cheese and the unsweetened cocoa powder. Stir the mixture gently until no dry clumps of cocoa remain and the batter is a uniform dark chocolate color. Pour the batter into your prepared baking dish. Bake for 22 to 25 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove the pan from the oven and let the brownies cool completely in the dish for at least 15 minutes. This cooling period allows the protein structure to set, giving you that fudgy bite. Lift the brownies out using the parchment paper edges. Slice into six even squares. Serve immediately or store them in the refrigerator for a chilled, fudge-like consistency.
- Cook Time: 30 minutes