Fudgy, chocolatey brownies made with protein-rich cottage cheese and no refined sugar — a healthier dessert that still feels indulgent.

Scale

1 cup cottage cheese (full-fat, unsalted)

2 large eggs

1 cup almond flour

½ cup unsweetened cocoa powder

1 tsp baking powder

¼ tsp salt

¼ cup coconut oil (melted)

½ cup maple syrup or honey

1 tsp vanilla extract

½ cup dark chocolate chips (sugar-free)

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1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. Blend cottage cheese in a food processor until completely smooth.

3. In a large bowl, whisk eggs, maple syrup (or honey), vanilla, and melted coconut oil. Stir in the blended cottage cheese.

4. In another bowl, sift together almond flour, cocoa powder, baking powder, and salt.

5. Fold dry ingredients into wet ingredients until just combined.

6. Stir in sugar-free dark chocolate chips.

7. Pour batter into prepared pan, smooth the top, and bake for 22–28 minutes until a toothpick comes out with a few moist crumbs.

8. Cool for 20 minutes, then lift from the pan and slice into squares.

Use unsweetened cottage cheese for the best results.

You can replace maple syrup with sugar-free syrup for lower carbs.

Store brownies in the fridge for up to 5 days or freeze for up to 3 months.