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A fudgy cottage cheese brownie square served on a dessert plate with a fork, showing its rich chocolate texture.

Cottage Cheese Brownies

Olivia Carter
A guilt-free chocolate brownie that is high-protein, flourless, and sugar-free
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15 minutes
Prep Time 15 minutes
Cook Time 30 minutes
chill time 1 hour
Total Time 1 hour 45 minutes
COST around $0.60 to $0.70 per serving
Course Dessert, Snack
Cuisine American
Keyword cottage cheese brownies
Servings 9 squares
Calories 125 kcal

Equipment

  • 8x8 baking pan
  • Blender
  • Parchment paper

Ingredients
  

  • ⅔ cup old-fashioned rolled oats
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • 1 granulated sugar
  • ½ cup 4% cottage cheese
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup natural cocoa powder
  • ¼ cup mini chocolate chips
  • Cooking spray

Instructions
 

  • Crank your oven to 350°F. Get an 8x8 metal pan, spray it briefly with cooking spray, and line the bottom and two sides with parchment paper, letting it hang over the edges to form handles. for easy brownie rescue later. Spritz that parchment too, 'cause nobody likes stickage.
    A square baking pan lined with parchment paper and prepared for baking brownies.
  • Toss ⅔ cup rolled oats in your blender or food processor and zap 'em till they're like oat flour dust. Pour into a bowl, then mix in ½ teaspoon of kosher salt and ¼ teaspoon of baking soda.Quick tip: If you already have oat flour or all-purpose flour, just use that—no need for additional blending hassle.
    Rolled oats being blended in a blender to create homemade oat flour for brownie batter.
  • No need to rinse the blender—blend 1 cup sugar with ½ cup full-fat cottage cheese till it's silky smooth, like 30 seconds. Scrape into a bigger bowl.
    Cottage cheese and sugar blended into a smooth mixture for brownie batter.
  • Whisk in 2 eggs and 1 tsp vanilla till it's all shiny and happy, about a minute. Stir in ½ cup natural cocoa powder (the good stuff, not that fake junk). Fold in the oat mix with a spatula till just combined—don't overdo it. Last but sweetest, mix in ¼ cup mini chocolate chips.
    Chocolate brownie batter in a mixing bowl with cocoa powder and chocolate chips being stirred.
  • Pour into your pan and smooth it out even.
    Chocolate brownie batter spread evenly in a square pan before baking.
  • Bake till the edges look set and the middle's glossy but still a tad jiggly, 25-30 mins. Let 'em chill in the pan for a full hour (patience, friend!). Tug those parchment handles to lift 'em out onto a cutting board, then slice into 9 gooey squares. Boom—brownies that taste sinful but sneak in some protein. You're welcome!
    Chocolate brownies sliced into squares showing a dense and fudgy interior texture.

Notes

  • Go full-fat cheese every time—4% fat keeps it rich, not like eating cardboard.
  • Blend like your life depends on it. Lumps? Buzzkill city.
  • Don't overbake—these firm up cooling. Pull early for gooey goals.
  • Splurge on good cocoa. Cheap stuff tastes like dirt; quality shines here.
  • Learned this the hard way after a few meh batches—now I'm the queen of fudgy.

NUTRITION INFORMATION

  • Calories 125
  • Fat 3.3 g 
  • Saturated 1.3 g 
  • Carbs 22.5 g 
  • Fiber 1.6 g 
  • Sugars 17.1 g
  • Protein 3.3 g 
  • Sodium 98.7 mg