Cottage Cheese Brownies

5 from 1 vote

Healthy cottage cheese brownies with dark chocolate and banana. Moist, fudgy, protein-rich, and perfect for a lighter dessert.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate, cottage cheese, easy, healthy snacks

Servings:

Calories: 101kcal

Prep: Heat oven to 350°F (180°C). Line an 8-inch (20 cm) square pan with parchment paper. Set aside.
Blend wet ingredients: In a blender or food processor, blend cottage cheese, maple syrup and bananas until completely smooth. Transfer into a large mixing bowl.
Melt chocolate: Melt dark chocolate gently in the microwave or over a double boiler and let cool slightly. Add to the cottage cheese mixture and mix.
Combine: Add eggs and mix until combined. Then, whisk in flour, cocoa powder, baking powder, and salt just until smooth.
Bake: Pour batter into prepared pan and bake for 20–24 minutes, until the edges are set and the center is just slightly soft. A toothpick should come out with moist crumbs, not wet batter.
Cool: Let brownies cool completely before slicing for the best texture.

Chocolate: Chocolate is the key ingredient here, and the final result depends heavily on the chocolate you use. Choose a high-quality dark chocolate you enjoy eating on its own, ideally around 70% cocoa solids. For a sweeter version, you can use semi-sweet or even milk chocolate.
Sweetness level: These brownies are not overly sweet since no refined sugar is added. If you prefer sweeter brownies, add 2–4 tablespoons of sugar (any type) or use stevia or another zero-calorie sweetener for a lighter option.
Mix-ins: Feel free to customize with mix-ins like chopped walnuts, pecans, or hazelnuts, chocolate chips, white chocolate chunks, peanut butter chips, shredded coconut, or a swirl of peanut or almond butter.
Flour: For a healthier twist, swap all-purpose flour with oat flour, whole wheat flour, or spelt flour. For a gluten-free version, use a 1:1 gluten-free flour blend or oat flour.
Cocoa powder: Use unsweetened cocoa powder. Dutch-process cocoa will give a darker color and smoother chocolate flavor, while natural cocoa adds a slightly sharper chocolate taste.
Boost the Protein: For an extra protein boost, you can replace 1–2 tablespoons of flour with chocolate or vanilla protein powder.
Storage: Store brownies in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months, just thaw in the fridge or at room temperature before serving. These brownies taste even fudgier the next day.