Cottage cheese brownies
40 min · 12 g protein · 117 cals / serving
The viral blender brownies, made so they actually taste like brownies: cottage cheese, eggs and cocoa blitzed silky, a spoon of oat flour for structure, and a little dark chocolate, half melted in and half scattered on top. There is no rise and no crust: they bake into a dense, fudgy, deeply chocolatey slab with a faint cheesecake tang, and they are at their best cold from the fridge.
Ingredients
- 1 1/4 oz dark chocolate 70-85%, 70 %, chopped; 20 g to melt, 15 g for the top
- 2 cups cottage cheese (1%), 1 % milkfat
- 2 eggs
- 1/4 tsp + 2 pinches stevia, pure stevia powder, or sweetener equal to 2/3 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp instant coffee powder, optional; it deepens the chocolate
- 1/2 cup + 1 tbsp cocoa powder, unsweetened
- 1/3 cup whole grain oat flour
- 2 tbsp casein protein powder, chocolate or unflavoured
- 1/4 tsp salt
Steps
- Heat the oven to 350°F and line an 8 inch square pan with baking paper, leaving an overhang to lift it out. Melt 20 g of the chocolate in the microwave in 20-second bursts, stirring, until smooth. Chop the rest for the top.
- Blend the cottage cheese, eggs, egg whites, stevia, vanilla and coffee for a full minute, until completely smooth with no curds left; this is what makes the brownies fudgy instead of lumpy. Blend in the melted chocolate.
- Add the cocoa, oat flour, casein and salt and pulse just until no dry streaks remain. The batter is thick and glossy, like chocolate pudding. There is no baking powder on purpose: these are meant to stay dense, not rise like cake.
- Scrape it into the pan, smooth the top and scatter over the chopped chocolate. Bake 26–30 minutes, until the edges are set and the middle has only a slight wobble; a toothpick in the middle comes out with moist crumbs, not wet batter.
- Cool in the pan for 30 minutes, then chill at least 2 hours (or overnight) before cutting into 9 squares with a hot knife. Warm, they are soft and custardy; cold, they are dense and fudgy, which is how they are best.
Good to know
Why do they need to chill?
With so little flour, the cottage cheese and eggs set like a baked custard and only firm up as they cool. Straight from the oven they taste great but will not cut cleanly; after 2 hours in the fridge they are proper fudgy brownies.
Can I skip the blender?
Not really. Unblended cottage cheese leaves little white pockets in the crumb. A stick blender in a tall jug works fine.
How do I keep them?
In a covered box in the fridge for 4 days. They are best cold or at cool room temperature, and they freeze well in single squares.
Alternative
Per
- Calories
- 152
- Protein
- (41%)
- 16 g
- Fat
- (33%)
- 6 g
- Carbohydrates
- (26%)
- 12 g
- of which sugar
- 3 g
- Fiber
- 4 g
- Sodium
- 405 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1050 kcal goes into the pot and 791 g of ingredients comes out as about 690 g of food: 152 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.