Cottage Cheese Brownies Recipe (9g protein, 100 cals)

Fudgy, protein-packed, and full of chocolate flavor, these cottage cheese brownies are a dessert win. They’re made with simple ingredients and have that perfect mix of cakey and fudgy texture. This easy high-protein treat has no flour, no gluten, and way less sugar than traditional brownie recipes.

A batch of chocolate cottage cheese brownies, with one piece slightly elevated, displaying a rich, dense texture.

Protein: 9 grams per brownie

The protein in these brownies comes from a few clever ingredients: whey protein powder, egg whites, and cottage cheese. I like using full-fat cottage cheese for extra richness, but low-fat works too. Blending it until smooth makes the batter super creamy, with no weird lumps. I’ve made these a few times when a dessert craving hits, and I always love how they satisfy my sweet tooth and pack in some grams of protein.

Contents hide

1 Why you will love this recipe

2 Key ingredients and substitutions

3 How to make cottage cheese brownies

4 Recipe notes and tips

5 Storage instructions

6 Variations

7 What to serve with protein brownies

8 Frequently asked questions

9 More recipes you will love

10 Cottage Cheese Brownies Recipe

Why you will love this recipe

Texture: Fudgy, rich, and perfectly soft in the center.
Protein: Packed with high-protein ingredients like cottage cheese and whey.
Simplicity: Made in one bowl with easy-to-find ingredients.
Gluten-free: No flour needed—naturally gluten-free.
Customizable: Add-ins like peanut butter, almonds, or mini chocolate chips.
Storage-friendly: Keeps well in the fridge or freezer for snack emergencies.

Key ingredients and substitutions

Ingredients are laid out: cocoa powder, diet coke, whey protein, chocolate chips, cottage cheese, egg whites, baking powder, instant coffee, vanilla, and liquid stevia—all ready to whip up some irresistible brownies.

Egg whites: Help the brownies rise and add protein. You can use 2 large egg whites or swap in a whole egg for a slightly richer texture.
Dark chocolate chips: Give deep chocolate flavor and melt beautifully. Sub with semi-sweet or even chopped dark chocolate if preferred.
Cocoa powder: Unsweetened cocoa adds rich chocolate taste. Dutch-processed or natural both work.
Whey protein powder: Adds structure and protein. Chocolate flavor is ideal, but vanilla, caramel, or cookies and cream works too.
Cottage cheese: Makes the brownies moist and creamy. Blend until smooth for best texture. Full-fat or low-fat both work.
Diet soda: Sounds strange, but adds moisture and lightness, and also adds sweetness. Diet coke or Dr Pepper taste great, even sprite or cream soda work well. I used cherry Pepsi max this time. The hint of cherry is nice!
Liquid stevia: Sweetens without sugar.
Baking powder: Helps the batter rise slightly.
Vanilla extract: Adds warmth and balances the cocoa.
Instant coffee: Boosts the chocolate flavor (you won’t taste coffee!). Optional but recommended.
Salt: Just a pinch brings everything together.

How to make cottage cheese brownies

Preheat the oven: Set it to 180°C/350°F. Line an 8×8-inch baking dish with parchment paper so nothing sticks.
Whip the egg whites: Use a hand mixer or stand mixer to beat until stiff peaks form. This gives the brownies a light texture.
Melt the chocolate: Microwave chocolate chips in 30-second intervals, stirring in between. Mine took about 1 minute 30 seconds total.
Blend the cottage cheese: Use a blender or food processor until completely smooth—no lumps allowed. About 2 minutes should do it.

A bowl of whipped egg whites forming soft peaks in a metallic mixing bowl.

A bowl of melted chocolate with a spoon sits invitingly on the speckled countertop.

Mix the batter: In a large mixing bowl, stir together the whipped cottage cheese, cocoa powder, whey, diet soda, stevia, baking powder, vanilla extract, instant coffee, salt, and melted chocolate. Stir just until combined.

A mixing bowl brims with wet and dry ingredients for cottage cheese brownies.

A bowl of chocolate brownie batter is being mixed with a green spatula.

Fold in egg whites: Gently fold the whipped egg whites into the chocolate mixture. Don’t overmix—this keeps the batter airy.
Pour and smooth: Pour the batter into your lined baking dish and smooth the top with a spatula.

A green spatula blends chocolate brownie batter with egg whites in a metal bowl on a speckled countertop.

A close-up of uncooked, glossy brownie batter in a baking tray lined with parchment paper.

Bake: Bake for 25–35 minutes. Check at the 20-minute mark. They’re done when they don’t jiggle in the center.
Cool completely: Let them cool in the pan before slicing. This helps the fudgy texture set perfectly.

Three decadent cottage cheese chocolate brownies stacked on a white plate are surrounded by a pink cloth, a golden fork, and scattered chocolate chips.

Recipe notes and tips

Cottage cheese: Blend until completely smooth (and I mean completely smooth) for the best fudgy texture.
Egg whites: Whip to stiff peaks—this makes the brownies rise without flour.
Cooling time: Let them cool fully before slicing to avoid crumbling.
Extra chocolate: Sprinkle mini chocolate chips on top or fold them into the batter with the egg whites before baking if you want a sweeter bite.
Baking time: Every oven is different—start checking at 20 minutes to avoid overbaking.

Storage instructions

Fridge: Store in an airtight container in the fridge for up to 5 days.
Reheat: Microwave for 15–20 seconds to bring back the fudgy texture.
Freezer: Freeze individual squares in wrapped in parchment paper and a sealed bag or container for up to 2 months.
Thaw: Let frozen brownies thaw in the fridge or at room temperature before eating.

Variations

Peanut butter swirl: Add spoonfuls of natural peanut butter or pb2 mixed with water to the top before baking and swirl with a knife.
Crunch: Fold in sliced almonds, chopped walnuts, or other chopped nuts for a little texture and nutty flavor.
Chocolate overload: Mix in mini chocolate chips or dark chocolate chunks for extra gooey bites.
Sprinkle fun: Top with rainbow sprinkles before baking for a party feel.

What to serve with protein brownies

Hot drinks: coffee, espresso, peppermint tea, rooibos, chai.
Cold drinks: chocolate protein shake, vanilla almond milk, sparkling water with lime.
Toppings: Greek yogurt, whipped cottage cheese, whipped cream, warm peanut butter, almond butter, chopped dark chocolate, sea salt flakes.
Sides: vanilla protein ice cream, fresh berries, a small bowl of nuts, or a protein yogurt cup.

Frequently asked questions

Can I use regular sugar instead of stevia?

You can! Use about 2–3 tablespoons of your preferred granulated sweetener or adjust to taste.

Do I have to use diet soda?

Not at all. You can use sparkling water with a splash of vanilla extract. Just increase the liquid stevia slightly.

A rich square of cottage cheese brownie rests on a white plate, beside a whimsical pink utensil and cloth.

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