Ingredients
Scale
- 1 cup Low-fat or full-fat cottage cheese (small curd works best)
- 1/2 cup Unsweetened dark cocoa powder
- 1 large Egg (or 1/4 cup liquid egg whites for even more protein)
- Optional: 2 tablespoons of your favorite zero-calorie sweetener (Monk fruit or Stevia)
Instructions
- Preheat your oven to 350°F (175°C). Line a small loaf pan or a 6×6-inch baking dish with parchment paper. Spray the paper lightly with non-stick cooking spray to ensure the brownies release easily after baking. Gather your ingredients and a high-speed blender or food processor.
- Place the cottage cheese, cocoa powder, and egg into your blender. If you are using a sweetener, add it now. Blend on high for 45 to 60 seconds until the mixture is completely smooth. You want to ensure there are no visible curds left from the cottage cheese, as this creates that signature silky brownie texture.
- Pour the smooth batter into your prepared baking dish. Use a spatula to level the top. Place the dish in the center of the oven and bake for 22 to 25 minutes. The edges should look set, but the center should still have a slight jiggle. Do not overbake, as they will continue to set as they cool.
- Remove the brownies from the oven and let them cool completely in the pan for at least 20 minutes. For the best fudgy texture, place the pan in the refrigerator for an hour before slicing. This helps the cottage cheese proteins firm up into a decadent consistency. Slice into squares and enjoy!
- Cook Time: 30 minutes