Ingredients
Scale
- 1/2 cup low-fat cottage cheese (small curd works best)
- 2 tablespoons unsweetened cocoa powder
- 1 scoop (approx. 20g) chocolate protein powder or collagen peptides
- 1 tablespoon maple syrup or honey (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1 tablespoon mini dark chocolate chips
- A pinch of sea salt
- 1–2 teaspoons almond milk (optional, for desired consistency)
Instructions
- Place the cottage cheese into a high-speed blender or food processor. Blend on high for about 30 to 60 seconds until the mixture is completely smooth and creamy. You want to eliminate all the curds so it mimics the texture of actual batter. If the mixture is too thick to blend, add a teaspoon of almond milk to help it move.
- Transfer the smooth cottage cheese into a small mixing bowl. Add the cocoa powder, protein powder, maple syrup, vanilla extract, and a pinch of sea salt. Use a spatula or a whisk to stir everything together until the color is uniform and the dry ingredients are fully incorporated. If the batter feels too stiff, add another splash of milk until you reach your preferred fudgy consistency.
- Gently fold in the mini dark chocolate chips. Transfer the brownie batter into a serving bowl or eat it right out of the mixing bowl. You can enjoy it immediately at room temperature, or let it chill in the refrigerator for 15 minutes to allow it to thicken up even more. Top with an extra sprinkle of sea salt or more chocolate chips if you are feeling indulgent.
- Cook Time: 5 minutes