Description
Rich, fudgy, flourless brownies made with cottage cheese, eggs, honey, and cocoa powder. These high-protein brownies have a dense chocolate texture and taste even better chilled overnight.
Ingredients
Scale
Brownies
- 1 1/2 cups (339g) high-protein 4% cottage cheese
- 3 large eggs
- 3/4 cup honey
- or substitute with 1 cup + 2 tbsp coconut sugar
- 3/4 cup (72g) unsweetened Dutch process cocoa powder
Optional Chocolate Frosting
- 1/2 cup dark chocolate chips
- 1/4 cup canned coconut milk
Instructions
- Preheat oven to 350°F (177°C).
- Line an 8-inch square baking pan with parchment paper.
- Add cottage cheese, eggs, and honey to a blender. Blend until completely smooth.
- Add cocoa powder and blend again until the batter is fully combined and uniform.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40 to 45 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let brownies cool completely.
- For best texture and flavor, chill several hours or overnight before slicing.
Optional Frosting Instructions
- Add chocolate chips to a medium bowl.
- Heat coconut milk in a small saucepan until simmering.
- Pour over chocolate chips and let sit for 60 seconds.
- Stir until smooth and glossy.
- Spread over cooled brownies.
Notes
- High-protein 4% cottage cheese gives the best texture.
- Brownies taste sweeter and less tangy after chilling overnight.
- Coconut sugar creates a puffier brownie with slight cracking on top.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: Per Brownie
- Calories: 95 kcal
- Sugar: 13g
- Fat: 3g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g