Ingredients
Scale
- 1 cup low-fat cottage cheese (2% or 4% also works)
- 2 large eggs
- 1/2 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup oat flour (blended rolled oats)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/4 cup creamy natural peanut butter
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides. This makes it much easier to lift the brownies out once they have cooled. Lightly grease the parchment paper with a tiny bit of coconut oil or non-stick spray.
- Place the cottage cheese, eggs, maple syrup, and vanilla extract into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no curds remain. This is the most important step to ensure your brownies have a silky texture rather than a chunky one.
- In a medium mixing bowl, whisk together the oat flour, cocoa powder, baking powder, and salt. Make sure there are no large clumps of cocoa powder. Slowly pour the blended cottage cheese mixture into the dry ingredients and stir with a spatula until just combined. Fold in half of the dark chocolate chips.
- Pour the brownie batter into the prepared baking pan and spread it out evenly. Microwave your peanut butter for about 15-20 seconds until it is slightly runny. Drop small dollops of peanut butter across the top of the batter. Use a toothpick or a knife to gently swirl the peanut butter into the chocolate batter, creating a marble effect.
- Sprinkle the remaining chocolate chips over the top. Place the pan in the oven and bake for 25 to 30 minutes. You will know they are done when the edges are set, but the center still has a very slight jiggle. Do not overbake, as they will continue to firm up as they cool.
- Remove the brownies from the oven and let them cool completely in the pan for at least 30 minutes. For the best texture, refrigerate them for another hour before slicing. This helps the protein structure set, resulting in the fudgiest bite possible. Lift the parchment paper to remove the block and slice into 12 squares.
- Cook Time: 40 minutes