Prep: 5 Cottage Cheese Brownies that have 6 grams of protein, easy to make, and come together in under 25 minutes! These are my go-to treat whenever I’m craving all a classic fudge brownie, but want something that’s healthy and made with wholesome ingredients. After testing this recipe many times, I can honestly say these are the BEST healthy protein brownies and work perfectly great every single time! Each bite is full of melt-in-your-mouth chocolatey goodness – they’re so good!
High Protein Brownie Recipe
If you’re craving a fudgy-centered brownie that’s higher in protein, you’ve come to the right place! These Cottage Cheese Brownies are incredibly easy to make: just blend the liquid ingredients, mix into the dry ingredients, add chocolate chips and bake. My kids love these, and as a mom of 3 I really love how quick and easy they are!
Why You’ll Love This Cottage Cheese Brownie Recipe
- High Protein – Thanks to the cottage cheese, these brownies are naturally higher in protein without using protein powder.
- Rich & Fudgy – No dry brownies here! These have the perfect fudgy melt-in-your-mouth texture.
- Easy (25 Minutes) – Just blend, mix, and bake.
- Gluten-Free & Naturally Sweetened – Made with almond flour and sweetened with maple syrup (plus a little optional sugar if you want).
You’ll Also Love: Cottage Cheese Muffins
Cottage Cheese Brownie Recipe Ingredients
The ingredients for these Cottage Cheese Brownies are simple and easy to find! Here’s what you’ll need:
- Cottage Cheese (opens in a new tab) – Blended until smooth. Whole milk cottage cheese works best, and higher-quality seems to truly make a difference!
- Eggs – Room temperature if possible.
- Vanilla Extract
- Maple Syrup
- Granulated Sugar – If you want a bit of a sweeter brownie, add in a little bit of optional sugar to turn these into a real treat!
- Almond Flour (opens in a new tab) – You could also use regular all-purpose flour.
- Unsweetened Cocoa Powder
- Baking Soda
- Chocolate Chips (opens in a new tab) – Plus extra for topping. Mini chocolate chips work great, too!
How to Make Cottage Cheese Protein Brownies
All you’ll need is a 9×9-inch baking pan and 25 minutes to make these healthy protein brownies! Here’s how to make brownies with cottage cheese:
- Preheat the oven and prep a 9×9-inch baking pan with parchment paper.
- Blend the cottage cheese, eggs, vanilla, maple syrup, and optional sugar until completely smooth.
- Whisk together the almond flour, cocoa powder, and baking soda in a large mixing bowl.
- Combine the wet and dry ingredients and stir (don’t overmix!).
- Fold in the chocolate chips, then pour the batter into the pan.
- Bake for 18-22 minutes.
- Let cool, slice, and enjoy!
Protein Brownies Recipe Tips
- If you’re looking to make a lower calorie/higher protein brownie, leave the optional sugar out. If you want a sweeter and more indulgent brownie, feel free to add it in!
- Use regular or mini chocolate chips.
- Feel free to add extra chocolate chips on top! You can also add a drizzle of peanut butter to take them up a notch.
- The batter will be a bit thick, but don’t worry – they still bake into perfectly fudgy brownies!
Toppings/Mix-In Ideas
I topped these brownies with a little bit of peanut butter, but here are a few more topping ideas:
- Caramel Drizzle
- Chopped Dates
- Fudge Topping
- Chopped Walnuts
- Strawberry Slices
- Sprinkle of Sea Salt
Storing Cottage Cheese Protein Brownies
These brownies are so easy to store! Since they have cottage cheese in them, I find that it’s best to keep them in fridge or freezer. Here’s how to store Cottage Cheese Brownies:
Refrigerator – Store in an airtight container for up to 3-4 days.
Freezer – Let cool completely, then place in airtight containers and keep in the freezer for up to 2 months!
Reheat – When ready to enjoy, heat up the brownies in the microwave for just a few seconds to enjoy warm!
More Cottage Cheese Recipes
- Cottage Cheese Pancakes
- Chocolate Chip Cookie Dough Overnight Oats
- Cottage Cheese Waffles
- High Protein Cookie Dough
- Cottage Cheese Ice Cream
- Protein Pasta Recipe
- Cottage Cheese Egg Bites
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Cottage Cheese Brownie Recipe
Equipment
Ingredients
- 2/3 cup cottage cheese (opens in a new tab) (blended until smooth)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/4 cup granulated sugar (optional)
- 1/2 cup almond flour (opens in a new tab)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/3 cup chocolate chips (opens in a new tab) (plus extra for topping)
Instructions
- Preheat the oven to 325 degrees F. Grease an 8×8-inch or 9×9-inch baking pan or line it with parchment paper for easy removal.
- Blend the cottage cheese, eggs, vanilla, maple syrup, and sugar (optional, if you want them a little sweeter) until smooth.
- In a large bowl, whisk together the almond flour, cocoa powder, and baking soda.
- Pour the liquid ingredients into the dry ingredients and stir until just combined, ensuring no dry spots remain (the batter will be slightly thick). Avoid overmixing to keep the brownies fudgy!
- Fold in the chocolate chips.
- Pour the batter into the prepared baking pan. Smooth the top with a spatula. Sprinkle additional chocolate chips on top if desired.
- Bake for 18–22 minutes, or until the edges are set but the center still looks slightly underbaked. A toothpick inserted in the center should come out with moist crumbs (not wet batter).
- Let the brownies cool for about 5 minutes.
- Slice into squares and enjoy!
Watch Me Make This
Notes
- If you’re looking to make a lower calorie/higher protein brownie, leave the optional sugar out. If you want a sweeter and more indulgent brownie, feel free to add it in!
- Use regular or mini chocolate chips.
- Feel free to add extra chocolate chips on top! You can also add a drizzle of peanut butter to take them up a notch.
- The batter will be a bit thick, but don’t worry – they still bake into perfectly fudgy brownies!
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
I’m planning to make these tomorrow. How did you get the peanut butter thin enough to drizzle? Did you mix something else in it? Thx.
Hey Margaret! I used a natural peanut butter that was a little thinner to easily drizzle but I have also warmed peanut butter in the microwave for a few seconds to also make it easier to drizzle. The Sprouts brand natural peanut butter is often what I’ll gab when I want something that is thin for drizzling. Enjoy!
This is the third time I have made these healthy brownies. They are cakey and not overly sweet. I substitute oat flour for almond flour at a 1:1 ratio because of a nut allergy. This works well and still yields moist brownies. Thank you for this simple and delicious recipe!
Thanks, Ethan. I’m glad you enjoy this brownie recipe!
This is the third time I’ve made these healthy brownies. They are delicious, cakey, and not overly sweet. I substitute oat flour for almond flour at a 1:1 ratio because of a nut allergy. This works well and still yields moist brownies. Thank you for this simple and delicious recipe!
These turned out so good however my batter was not thick at all so my brownies ended up thin. I am not sure what I did wrong. Could it be the cottage cheese? It was 2%.
Hey Vivian! Some brands or % have more liquid than others so it may be what affected it but I’m glad enjoyed them!
These are SO good. I did add the 1/4 cup of sugar and will maybe try without next time. Very very tasty though! Thanks for sharing!
So glad you enjoyed it!