Can you taste the cottage cheese in these brownies?

Not at all. When blended smooth, cottage cheese disappears into the batter. The chocolate flavor completely masks any tang, leaving only a fudgy, moist brownie.

What’s the final protein count per brownie?

When following this recipe with a standard whey/casein blend, each brownie packs roughly 12g of protein. Keep in mind that macros will vary depending on your specific protein powder and any mix-ins. A detailed nutrition estimate is available in the recipe card below.

Can I make these Cottage Cheese Protein Brownies vegan or dairy-free?

Yes. Use dairy-free cottage cheese alternatives or thick plant-based yogurt. Pair with vegan protein powder, and swap eggs with flax or chia eggs for proper binding.

What’s the best substitute for cottage cheese in brownies?

Greek yogurt works well, though slightly tangier. Pumpkin puree or mashed banana can also replace cottage cheese, but this will reduce protein content.

Why did my protein brownies turn out dry?

This is the most common issue in protein baking! Nine times out of ten, it’s either using a 100% whey isolate protein powder (absorbs too much moisture) or overbaking . Pull them from the oven while the center still looks soft, they will firm up perfectly as they cool.

7 Secrets to Making the Best Cottage Cheese Protein Brownies (Fudgy & High-Protein)

Description

Fudgy, high-protein Cottage Cheese Protein Brownies that are moist, chocolatey, and perfect for a smart dessert or post-workout snack. Dense, gooey, and macro-friendly, no compromise on flavor.

Ingredients

Scale

1 cup cottage cheese (full-fat or low-fat)
1/2 cup chocolate protein powder (whey/casein blend or plant-based)
1/4 cup unsweetened cocoa powder
2 large eggs
1/4 cup sweetener (maple syrup, monk fruit, or preferred sweetener)
2 tbsp melted coconut oil or almond butter (optional for richness)
1/2 cup flour of choice (all-purpose, oat, or almond)
1/2 cup chocolate chips (plus extra for topping)
1 tsp vanilla extract
Pinch of salt
1/2 tsp baking powder (optional)

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Instructions

Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
In a blender, combine cottage cheese, eggs, sweetener, and vanilla. Blend until completely smooth.
Add melted coconut oil or almond butter to the wet mixture and blend briefly to combine.
In a separate bowl, whisk together chocolate protein powder, cocoa powder, flour, pinch of salt, and baking powder.
Gently fold the dry ingredients into the wet base until just combined — do not overmix.
Fold in chocolate chips, saving some to sprinkle on top of the batter.
Pour batter into prepared pan and spread evenly. Bake for 18-22 minutes, or until a toothpick comes out with moist crumbs but not wet batter.
Allow brownies to cool completely before slicing into squares. Enjoy!

Notes

Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.
Tips: Pull brownies out while the center is still slightly underdone, they firm up as they cool.
Customization: Swap flours, add nut butters, swirl in peanut butter, or fold in nuts for variations.
Protein Tip: Use whey/casein or plant-based blends for optimal moisture and fudginess. Avoid pure whey isolate.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert, High-Protein
Method: Oven, Blender
Cuisine: American, Healthy

Nutrition

Serving Size: 1 brownie
Calories: 145
Sugar: 6g
Sodium: 95mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 12g
Cholesterol: 40mg