Cottage Cheese Brownies

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5 from 26 votes
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These 4-ingredient cottage cheese brownies are super fudgy and gooey with crinkly tops. They bake in minutes and use good-for-you ingredients.

cottage cheese brownies.

Is cottage cheese still having its moment? Let’s hope so, because I’m finding fun and creative ways to use it, and these brownies with cottage cheese have been such a hit.

Now, I know the thought of adding cottage cheese to brownies sounds odd, but it adds some extra moisture and richness, making the brownies much more fudgy. It’s also quite nifty that there is a little bit of extra protein.

Table of Contents
  1. Why I love this recipe
  2. Key Ingredients
  3. How to make cottage cheese brownies
  4. Arman’s recipe tips
  5. Storage instructions
  6. More healthy brownie recipes
  7. Cottage Cheese Brownies (Recipe Card)

Why I love this recipe

  • Cheap and easy. Like my Greek yogurt brownies, these brownies have no oil, no butter, and no milk whatsoever. Just four pantry staple ingredients.
  • The BEST texture. The brownies are super fudgy and gooey, with those gorgeous crinkly tops.
  • Ready in under 30 minutes. This is the kind of chocolate dessert you can whip up when the cravings strike.

If you love baking with cottage cheese, try my cottage cheese cookies, cottage cheese muffins, cottage cheese chocolate mousse, or cottage cheese cheesecake next.

Key Ingredients

  • Cottage cheese. I liked using whipped cottage cheese because it mixes easily into the batter. Full-fat cottage cheese is best as it adds richness, but low-fat cottage cheese works well.
  • Sugar. White sugar or brown sugar.
  • Almond butter. Smooth and creamy almond butter with no added sugar or salt. I like to make my own almond butter.
  • Cocoa powder. Dutch-processed cocoa powder. If I want richer brownies, I sometimes use dark cocoa powder.
  • Mix-ins. Optional, but I LOVE to fold through some chunks of chocolate chips for those gorgeous pools of chocolate.

How to make cottage cheese brownies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

brownie batter in a bowl.

Step 1- Make the batter. In a large bowl, combine all the ingredients and mix until smooth. Fold through any mix-ins.

brownie batter in a baking dish with chocolate chunks on top.

Step 2- Assemble. Transfer the batter into a lined pan and cover with more chocolate.

Step 3- Bake the brownies for 25 minutes or until a toothpick comes out mostly clean from the center.

baked cottage cheese brownies.

Arman’s recipe tips

  • Don’t overbake the brownies. Like most baked goods, the brownies will continue to bake as they cool down. I recommend removing them from the oven once the edges firm up.
  • For cakey brownies, bake an extra 5-6 minutes (minimum 30 minutes).
  • Cool before slicing. I know it’s tempting, but wait until the brownies are baked before slicing and serving. If they are too warm, the brownies will be too gooey in the middle to enjoy.
  • To make these healthier, swap out the sugar for allulose or your favorite sugar-free sweetener.

Storage instructions

To store: Leftover cottage cheese brownies will keep well at room temperature, covered, for up to three days. If you want to keep them longer, cover them and store them in the fridge for up to one week.

To freeze: Place the brownies in a ziplock bag and store them in the freezer for up to 6 months.

brownies with cottage cheese.

More healthy brownie recipes

cottage cheese brownies recipe.

Cottage Cheese Brownies

5 from 26 votes
These cottage cheese brownies are super fudgy and gooey and need just four wholesome ingredients. They make a fabulously delicious dessert.
Servings: 12 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper.
  • In a large bowl, whisk together the whipped cottage cheese, cocoa powder, almond butter, and sugar until smooth and glossy. If adding chocolate or chocolate chips, fold them through.
  • Transfer the brownie batter into the lined pan. Top with extra chocolate chips.
  • Bake the brownies for 25 minutes or until a toothpick comes out mostly clean.
  • Let the brownies cool in the pan completely before slicing.

Notes

* I like to use whipped cottage cheese as it mixes seamlessly into the batter. You can use any cottage cheese and blend it until smooth.
I added 1/2 cup chopped chocolate to the batter. Feel free to add up to one cup of your favorite mix-ins. 
TO STORE: Leftover cottage cheese brownies will keep well at room temperature, covered, for up to three days. To keep them longer, cover them and store them in the fridge for up to one week.
TO FREEZE: Place the brownies in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 25gProtein: 12gFat: 13gSodium: 108mgPotassium: 304mgFiber: 5gSugar: 12gVitamin A: 2IUCalcium: 106mgIron: 2mgNET CARBS: 20g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 26 votes

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Comments

  1. 5 stars
    This is so good I have eaten every night before bed for a month! I couldn’t rave about it more. Thank you. I have finally found the recipe I have been looking for for those pesky chocolate cravings.

  2. 5 stars
    Should my badder be thick? I followed the directions as provided. I measured and mixed the “creamed” cottage cheese. Maybe I should of measured before? I’ll put them in the oven and see what happens.

      1. 5 stars
        I tried it tonight with monk fruit sweetener instead, and subbed with peanut butter. Tasted great!

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