Ingredients
Scale
- 1 cup low-fat cottage cheese (blended until smooth)
- 2 large eggs
- 1/2 cup granulated monk fruit or erythritol
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel preferred)
- 1 cup superfine almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/4 cup sugar-free white chocolate chips for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. Spray the parchment lightly with non-stick cooking spray to ensure the brownies release perfectly after cooling.
- Place the cottage cheese in a high-speed blender or food processor. Blend until it is completely smooth and no curds remain. Transfer the smooth cottage cheese to a large mixing bowl. Whisk in the eggs, monk fruit sweetener, vanilla extract, and red food coloring until the mixture is a uniform, vibrant red color.
- In a separate medium bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Sifting is important here to prevent cocoa powder clumps, ensuring a smooth brownie batter.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined; do not overmix, or the brownies may become too dense. If you are using white chocolate chips, fold half of them into the batter now.
- Pour the batter into the prepared baking pan and smooth the top with your spatula. Sprinkle the remaining white chocolate chips over the surface if desired. Bake for 25 to 28 minutes. The edges should be set, but the center should still have a very slight jiggle. Do not overbake!
- Remove the pan from the oven and let the brownies cool completely in the pan for at least 30 minutes. This is crucial as the cottage cheese base needs time to set. For the best texture, refrigerate for an hour before slicing into 12 even squares.
- Cook Time: 40 minutes