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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.
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
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.
Step 1- Make the batter. In a large bowl, combine all the ingredients and mix until smooth. Fold through any mix-ins.
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.
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.
More healthy brownie recipes
Cottage Cheese Brownies
Ingredients
- 1 1/2 cups whipped cottage cheese See notes
- 1 cup almond butter
- 1 cup cocoa powder
- 2/3 cup + 2 tablespoons sugar
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.
So delicious! This is my second time making these brownies. Everyone loved them!
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.
I cup cocoa powder and 1 cup almond butter???!?
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.
Yes it is quite thick!
I tried it tonight with monk fruit sweetener instead, and subbed with peanut butter. Tasted great!
Wondering if anyone has tried substituting Monk fruit for the sugar? Or part of the sugar?
I’m going to try Monkfruit! Fingers crossed!!
I tried it tonight with monk fruit sweetener instead, and subbed with peanut butter. Tasted great!
Delicious flourless brownies! Thank you
Can you substitute whipped cream cheese for the cottage cheese
I haven’t tried but you could experiment and see!
Really yummy. I used tahini instead of almond butter. Only adjustment – highly recommend salt. I used smoke salt flakes. I like that they aren’t overly sweet but you can taste the batter and add more if you want
Really yummy. I used tahini instead of almond butter. Only adjustment – highly recommend salt. I used smoke salt flakes. I like that they aren’t overly sweet
Just made these brownies and they turned out to be sensational!!!!
Oooey goooey and just the chocolate richness I crave! I will make these again and again. Thank you!
Can you use maple syrup instead of the sugar?
What could I substitute for the nut butter? I’m allergic too all nuts, but would love to try these. I know the substitute questions can be very annoying. Sorry about that!
Don’t be silly, ask anything you like! I find smooth tahini or sunflower seed butter to be the best substitute for peanut butter or almond butter in my recipes 🙂
will defintely try. would adding peanut butter instead of almond butter work?
Yes absolutely, but will have a more evident peanut butter flavor.
Hi Armani, thank you for your fantastic recipes! On these brownies would it work to use allulose or another sugar free sweetener ?
Yes! allulose would be preferred!
i. cchocolate chunksss
Do you think you could substitute peanut butter for the almond butter?
Yes, that is fine! There will be a more evident peanut butter flavor though 🙂
You mention in your comment to Lexie “ Hi Lexie- The cottage cheese is the whipped white ingredient, it’s not dry or crumbly at all- that is it being mixed into the flour 🙂” but there is no flour in this recipe, I am a tad confused.
Ahh sorry that was for the wrong post! This was in reference to the cottage cheese bagels 🙂
I can’t get over how fudgy these turned out. Will make again. I added walnuts.
Love adding walnuts 🙂
Okay, these brownies are a game changer. I looked at the ingredients and was a little suss but they turned out perfect and crinkly tops.
Just saw this on Instagram and had to make it straight away and WOW- it’s SO fudgy and so good!!!
I would like to receive the recipe and try it I love cottage cheese and I’m kind of interested in seeing how this tastes they look awesome
Enjoy 🙂
I have a question, on your video it shows that the cottage cheese is very dry and in crumbles. Did you drain the cottage cheese before you whipped it? Cottage cheese does not come dry like that. I really want to try this recipe but need a little clarification on the cottage cheese. Thanks so much!
Hi Lexie- The cottage cheese is the whipped white ingredient, it’s not dry or crumbly at all- that is it being mixed into the flour 🙂
Saw this posted on your Instagram and had to make it right away and WOW. These cottage cheese brownies are so fudgy. I blended 4% daisy’s cottage cheese and it worked well.
What are some sugar alternatives?
Love allulose as it dissolves like actual sugar.
Any chance you know if we could use honey or maple syrup instead of the sugar? Or will it change the consistency?
It will likely change the consistency! You could try and seee