Cottage Cheese Brownies Recipe

Close-up of a batch of thick, fudgy cottage cheese brownies. One piece is slightly raised above the others.

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.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Servings Servings

Calories 104

Protein 9

Ingredients

US Customary - Metric

1/2 cup egg whites
1/2 cup dark chocolate chips
3/4 cup unsweetened cocoa powder
35 g whey protein powder - 1 scoop, chocolate flavor is ideal
1/2 cup cottage cheese - low fat ideally but any works
2/3 cups diet soda - sweet, like coke, sprite, etc.
1 teaspoon liquid stevia
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon instant coffee
pinch salt

Instructions

Preheat the oven to 180°C/350°F. Line an 8x8 baking dish with parchment paper.
Begin by whipping the egg whites on high speed until they have stiff peaks.
1/2 cup egg whites
Melt the chocolate in a microwave-safe bowl in 30 second intervals. This took me 1 minute 30 seconds.
1/2 cup dark chocolate chips
Blend the cottage cheese in a blender or food processor until very smooth (about 2 minutes). Make sure there are no lumps.
1/2 cup cottage cheese
In a large mixing bowl, add the whipped cottage cheese, cocoa powder, whey, diet soda, liquid stevia, baking powder, vanilla extract, instant coffee, salt, and melted chocolate. Stir together until it is just mixed.
3/4 cup unsweetened cocoa powder, 35 g whey protein powder, 2/3 cups diet soda, 1 teaspoon liquid stevia, 1 teaspoon baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon instant coffee, pinch salt
Gently fold in the whipped egg whites.
Pour the batter into the parchment paper-lined dish and smooth the top with a spatula.
Bake for 25-35 minutes. Check at 20 minutes as oven temperatures vary. When the brownies no longer jiggle, they're ready.
Allow the brownies to cool completely before slicing. Enjoy!

Notes

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.