Easy Protein Brownies with Cottage Cheese – Low Sugar and Gluten-Free
These cottage cheese brownies are the perfect way to enjoy a treat without the guilt. They are fudgy, low-sugar, and gluten-free. They will become your new obsession!
Why I love these brownies:
- Gluten-free! Low Sugar (well, for a brownie!) without artificial sweeteners!
- The cottage cheese and eggs give a BIG protein boost of 4 grams per brownie!
- Deep chocolate flavour, that arent overly sweet, yet still feel like an indulgence!
- You can whip them up in a jiff by blending all the wet ingredients together, and simply adding to the dry!
- Cottage cheese adds protein, moisture, and a creamy texture without making the brownies taste cheesy.
I love me a chocolatey treat, AND I’m striving for more protein in my diet. I also am trying to limit sugar. I also have a tricky relationship with gluten. I love it, but my body doesn’t.
SO, I decided let’s create a delicious treat that’s a wee bit healthier! I give you, Easy Protein Brownies with Cottage Cheese! And they’re easy to boot!
If you’re looking for a high-protein muffin, then you will want to check out my Blueberry Cottage Cheese Muffins!
Ingredients (see recipe card for measurements)
- Cocoa powder
- Instant coffee (optional, for flavour boost)
- Salt
- Baking powder
- Chocolate chips
- Butter
- Vanilla extract
- Eggs (room temperature)
- Sugar (or sweetener of choice)
- Cottage cheese (room temperature)
- Optional: Chopped walnuts, flaked salt
FAQ
Can I taste the cottage cheese in these brownies?
No, once blended and baked, the cottage cheese is completely undetectable!
Can I use a different type of sweetener?
Yes! You can substitute honey, maple syrup, coconut sugar, or a sugar-free sweetener like monk fruit or erythritol.
Do I have to add instant coffee?
No, but it enhances the chocolate flavour without a coffee taste!
Can I freeze these brownies?
Yes! Wrap individual brownies in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Can I add extra protein powder to these brownies?
You can try adding ¼ cup protein powder, but MAYBE reduce the cocoa powder by 1 tbsp and add an extra 1 tbsp milk or water to prevent dryness.
Method
Preheat your oven, and line your 9×9 pan with parchment paper.
Ok, so first thing’s first, let’s throw all of our dry ingredients in a medium bowl. I like to bit of instant coffee because it just brings that chocolate flavour!
So, that’s the cocoa, baking powder, powdered coffee, and salt. Then set it aside.
Next, we need to create a nice smooth base, so go ahead and toss your cottage cheese and eggs in the blender, along with your vanilla. Blend it until smooth.
Over a double boiler, melt the chocolate with the butter. Don’t allow any water in the chocolate or it will seize. Alternatively, you can melt the chocolate with butter in the microwave.
Just do this 20 seconds at a time, stirring until melted. Do NOT overcook. Allow to cook for a few minutes.
This is a good time to prep your pan, but you already did that!
Ok, now add the chocolate mixture to the egg mixture and just blend until smooth.
Slowly add to the dry ingredients (add the walnuts now if using…and they are GOOD!)
Ok, pour the mixture into your prepared pan, sprinkle with flaked salt if you like, and bake for about 35-40 minutes until set.
Allow to cool before cutting.
Printable Recipe for Easy Protein Brownies with Cottage Cheese
Easy Protein Brownies with Cottage Cheese – Low Sugar and Gluten-Free
These Easy Protein Brownies with Cottage Cheese are the perfect way to enjoy a clean and tidy treat without the guilt, offering a delicious low sugar and gluten-free option that fits seamlessly into a minimalist lifestyle.
Ingredients
- 1/4 cup cocoa powder
- 1/4 tsp instant coffee (optional, for flavour boost)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup chocolate chips
- 1 tbsp butter
- 1 tsp vanilla extract
- 4 eggs (room temperature)
- 1/4 cup sugar (or sweetener of choice)
- 1 cup cottage cheese (room temperature)
- Optional: 1/2 cup chopped walnuts, flaked salt
Instructions
- Prepare the pan: Butter an 9x9-inch baking pan and line it with parchment paper, allowing some overhang for easy removal. Preheat your oven to 350°F (175°C).
- Mix dry ingredients: In a medium bowl, whisk together the cocoa powder, instant coffee, baking powder, and salt. Set aside.
- Blend wet ingredients: In a blender, combine the eggs, sugar, vanilla extract, and cottage cheese. Blend until smooth.
- Melt chocolate chips: Using a double boiler or microwave (in short bursts, stirring frequently), melt the chocolate chips with the butter. Add this to the blender with the egg mixture and blend until fully incorporated.
- Combine: Pour the blended mixture into the bowl with the dry ingredients. Stir until just combined. If using walnuts, gently fold them in.
- Bake: Pour the batter into the prepared pan. Smooth the top with a spatula if needed. Bake for 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool and serve: Let the brownies cool in the pan for 35-40 minutes, then transfer them to a wire rack to cool completely before cutting into squares.
Notes
These store well in the fridge, covered for up to 3 days.
Feel free to add more sugar if you like it a bit sweeter.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 133Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 214mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 4g
