Ingredients
Scale
- 1/2 cup Low-fat cottage cheese
- 1 large Egg
- 2 tablespoons Unsweetened cocoa powder
- 1 scoop Chocolate whey or casein protein powder
- 2 tablespoons Granulated monk fruit sweetener (or preferred low-carb sweetener)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Vanilla extract
- 1 tablespoon Sugar-free chocolate chips (optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a small oven-safe ramekin or mini loaf pan with non-stick cooking spray. Place the cottage cheese, egg, vanilla extract, and sweetener into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no cheese curds remain. This step is crucial for achieving a traditional brownie texture.
- Add the cocoa powder, protein powder, and baking powder to the blender. Pulse a few times until the dry ingredients are just incorporated. Do not overmix, as this can make the brownie tough. Pour the batter into your prepared dish. Sprinkle the sugar-free chocolate chips on top if you are using them. Place the dish in the oven and bake for 22 to 25 minutes. The center should be set but slightly soft to the touch.
- Remove the brownie from the oven and let it cool in the pan for at least 10 minutes. This resting period allows the protein and cottage cheese to firm up, creating that sought-after fudgy consistency. You can eat it warm or refrigerate it for a denser, truffle-like experience. Serve as is, or top with a dollop of Greek yogurt for even more protein.
- Cook Time: 35 minutes