Cheese Brownie Twist (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
3/4 cup milk
02 -
1 cup cottage cheese
03 -
1 egg
04 -
1/2 cup melted chocolate or chocolate chips
05 -
1 tsp vanilla extract
06 -
1/4 cup avocado oil or melted butter
07 -
1/2 cup sugar, coconut sugar, or a sugar-free option
→ Dry Ingredients
08 -
1/2 cup cocoa powder
09 -
1/4 tsp salt
10 -
3/4 cup whole wheat flour (preferably white whole wheat by King Arthur)
11 -
1/2 tsp baking soda
→ Mix-ins
12 -
1/3 cup mini chocolate chips
# Instructions:
01 -
Turn your oven on and set it to 350°F.
02 -
In a food processor, toss in cottage cheese, melted chocolate, oil or melted butter, vanilla, sugar, cocoa powder, egg, and milk. Blend everything together until smooth. If the chocolate or butter you’re adding is really warm, be sure to let it cool a bit before adding the egg directly on top.
03 -
Mix the flour, salt, and baking soda in a big bowl.
04 -
Stir the dry mix into the wet mix until it’s just brought together. Gently fold in the mini chocolate chips.
05 -
Pour the batter into a square 9x9 dish that’s either greased up lightly or lined with parchment paper.
06 -
Put the dish in the oven and bake for 20-25 minutes. Check if it’s ready by poking a toothpick in the center—it should come out clean. Remember, ovens can vary, so always double-check the middle before pulling it out.
07 -
Wait until the brownies cool off all the way, then cut them into 16 squares.
# Notes:
01 -
Rich, fudgy brownies made with protein-packed cottage cheese and whole wheat flour.
02 -
The cottage cheese brings a soft, moist texture with an added protein boost, cutting down on the usual fat content.
03 -
Nutrition info is approximate, based on one square serving.
04 -
Store these brownies in an airtight container: leave them at room temp for 2-3 days, or pop them in the fridge for up to a week.