Description
These brownies get their gooey texture from cottage cheese and a bit of whole-wheat flour for extra fiber. Don’t let the “healthy” ingredients fool you—these are rich, chocolatey, and totally satisfying.
Ingredients
Scale
- ½ cup semi-sweet chocolate (chips or chopped), melted
- 1 cup cottage cheese
- 1 teaspoon pure vanilla extract
- 1 large egg
- ¼ cup melted butter (or use avocado oil for a dairy-free option)
- ¾ cup milk (any kind)
- ½ cup granulated sugar (or coconut sugar / sugar substitute)
- ½ cup unsweetened cocoa powder
- ¾ cup whole wheat flour (white whole wheat works great)
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1/3 cup mini chocolate chips (optional mix-in)
Instructions
- Preheat your oven to 350°F (177°C). Line an 8×8 or 9×9-inch pan with parchment, or grease it lightly.
- In a food processor, combine the cottage cheese, melted chocolate, melted butter (or oil), vanilla, egg, milk, sugar, and cocoa. Process until completely smooth and well blended — the cottage cheese should disappear into a silky batter. Tip: If your chocolate or butter is very hot, let it cool slightly before adding the egg.
- In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
- Pour the processed wet mixture into the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips if you’re using them. Don’t overmix.
- Spread the batter evenly into your prepared baking pan and smooth the top.
- Bake 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. Ovens vary — start checking at 18 minutes.
- Let the brownies cool completely in the pan on a wire rack (chilling 30 minutes in the fridge makes slicing neater). Cut into 12–16 squares and enjoy.
Notes
- Storage
- Store cooled brownies in an airtight container in the refrigerator for up to 5 days. Freeze individual squares wrapped tightly for up to 2 months.
- Variations & swaps
- Swap the whole wheat for all-purpose flour if you prefer a more classic texture.
- Stir in chopped nuts instead of chips for crunch.
- Swirl peanut butter on top before baking for a nutty ribbon.
- To make smaller snacks, bake batter in a lined muffin tin for brownie muffins.
- Quick tips
- Smooth batter = no curds: Process the cottage cheese until totally smooth for best texture.
- Underbake slightly for fudgier results.
- Chill before cutting for cleaner edges.
Nutrition
- Calories: 143kcal
- Sugar: 11g
- Sodium: 166mg
- Fat: 7g
- Saturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 19mg