Cottage Cheese Chocolate Brownies
These high-protein cottage cheese chocolate brownies are dense and fudgy with a rich chocolate taste. They use peanut butter, cocoa, and dark chocolate chips, and don’t need flour, eggs, or protein powder. The recipe makes nine squares, each with 16.9g of protein.
Nutrition
- Calories 320kcal 335kcal
- Fat 17.2g 18.0g
- Carbs 23.7g 24.8g
- Protein 16.9g 17.7g
- Fibre 5.2g 5.5g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I like these brownies as a chocolate dessert with extra protein, and there’s no protein powder needed. The peanut butter gives them real flavour. When chilled, they have a soft, dense centre. Cutting them into nine squares makes them easy to serve on their own, with no topping needed.
Tips and Variations
- Choose smooth peanut butter, and if the oil has separated, stir it back in before weighing.
- Blend the cottage cheese well so the batter is completely smooth, with no curds left.
- You can use smooth almond butter instead of peanut butter in the same amount, but the flavour and nutrition will be a bit different.
- Swap the chocolate chips for 60g of chopped dark chocolate if you want bigger chocolate pieces in your brownies.
- You can use soft brown sugar instead of coconut sugar, using the same weight.
- Don’t bake the brownies until the centre is completely dry. They will firm up as they cool.
- Serve the brownies chilled for a denser texture, or let a square sit out for a few minutes before eating if you prefer.
- Greek-style yoghurt goes well with these brownies.
Meal Storage
Keep the brownies in an airtight container in the fridge for up to 3 days. Let them cool after baking and put them in the fridge within 2 hours.
Freezer tips
Freeze each brownie in a freezer-safe container, with baking paper between layers. For best quality, use them within 2 months.
Let the brownies thaw overnight in the fridge. You can eat them chilled or let them sit at room temperature for a short time before serving.
Frequently Asked Questions
The brownies get firmer as they cool, so wait until they are completely cool and chilled before checking the texture. If the centre is still very soft after chilling, they might have needed a bit more time in the oven.
Yes, you can. Use 250g of smooth almond butter instead of peanut butter. Stir in any separated oil before weighing, and update the nutrition information for the almond butter you use.
Yes, you can. Swap the 120g of coconut sugar for the same amount of soft brown sugar. The flavour might be a little different.
The main flavours in these brownies are cocoa, peanut butter, and dark chocolate. Blending the cottage cheese well gets rid of the curds, so the brownies won’t taste or feel like cheese.
This recipe doesn’t use flour, but make sure your cottage cheese, peanut butter, cocoa powder, vanilla extract, and chocolate chips are all gluten-free.
Closing Note
These brownies have a rich chocolate flavour. Each square has 16.9g of protein, all without protein powder. If you want a quicker chocolate treat, try these microwave coconut brownies.
- 💪 High Protein
- 🍃 Lighter
- 🍞 Lower Carb
- 🧊 Freezer Friendly
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