Protein-Packed Cottage Cheese Brownies

These Protein-Packed Cottage Cheese Brownies are a must try for brownie lovers. They’re fluffy, cakey and incredibly easy to make. These brownies are also gluten-free and have no refined sugar.

These Cottage Cheese Brownies are about to be your new favorite dessert hack — high-protein, fudgy, rich, chocolatey, and made with just a few simple, nourishing ingredients that you likely already have in your kitchen. I still can’t believe how dreamy these are with cottage cheese as the base. YES. Cottage cheese. We’re doing it. And we’re loving it.

If you’ve been around here a while, you already know I’m no stranger to sneaking cottage cheese into recipes. It’s such an underrated ingredient that brings in that creamy texture and a protein boost without needing protein powder or extra fuss. Whether it’s in pancakes, smoothies, or these insanely fudgy brownies — cottage cheese totally delivers.

These brownies are sweetened with a little coconut sugar and maple syrup, which gives the perfect amount of sweetness without being overly sugary. And we’re skipping the traditional flour and using almond flour to keep them grain-free and naturally gluten-free too. If you’re looking for that go-to better-for-you dessert that doesn’t taste “healthy” — this is it.

Let’s break it all down and make these brownies happen.

What You Need to Make Cottage Cheese Brownies

We’re keeping things so simple here — one bowl, no mixer required (except to quickly blend the cottage cheese), and only a handful of wholesome ingredients.

Here’s everything you need:

• Cottage cheese – This is the secret sauce! Cottage cheese gives that creaminess and extra protein without any dairy flavor once it’s baked in. You just need to give it a quick whirl in a blender or food processor to make it smooth and silky.

• Eggs – The eggs help bind the brownies together and add a little extra richness.

• Vanilla extract – For that cozy, dessert-y flavor we all love.

• Coconut sugar + maple syrup – This combo gives the perfect amount of sweetness and moisture. The coconut sugar gives a bit of that caramelized flavor and the maple syrup keeps things soft and chewy.

• Almond flour – A pantry staple around here. Almond flour keeps things gluten-free and adds a nice, soft texture.

• Cacao powder – Use cacao powder or unsweetened cocoa powder for that rich chocolatey flavor. This is where the brownie magic begins.

• Chocolate chips – Use whatever kind of chocolate you love — semi-sweet, dark chocolate, or even milk chocolate. I like to do a mix sometimes because why not?

How to Make Them:

Okay, let’s bake! These brownies are truly foolproof and come together in about 10 minutes of prep time.

1. Step 1: Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper or grease it well.
2. Step 2: Add your cottage cheese to a blender or food processor and blend until smooth. It should look like a thick yogurt consistency. Set aside.
3. Step 3: In a large mixing bowl, whisk together the eggs, vanilla extract, coconut sugar, and maple syrup. Stir in the blended cottage cheese until fully combined.
4. Step 4: Add in the almond flour, cacao powder, and baking soda. Mix until you have a smooth, thick brownie batter.
5. Step 5: Fold in your chocolate chips, saving a few to sprinkle on top if you want that bakery-style chocolate puddle situation.
6. Step 6: Pour the batter into your prepared baking dish, spread it evenly, and sprinkle with the remaining chocolate chips.
7. Step 7: Bake for about 24–26 minutes, or until a toothpick comes out mostly clean with a few moist crumbs (we want fudgy, not dry!).
8. Step 8: Let the brownies cool in the pan for at least 15–20 minutes before slicing. They’ll continue to set as they cool.

A Few Tips + Substitutions

These brownies are super flexible and easy to customize based on what you have or what your fam loves. Here are a few ways you can make them your own:

• Can I use Greek yogurt instead of cottage cheese?
  Yes! Greek yogurt will work if that’s what you have on hand. It won’t have quite the same protein content or texture, but it still makes a delicious brownie.

• Want them extra chocolatey?
  Add an extra handful of chocolate chips or a chopped dark chocolate bar. You could even swirl in some chocolate tahini or nut butter on top before baking. Heaven.

• Don’t have almond flour?
  Oat flour can work in a pinch, just use slightly less (start with 6 tablespoons and adjust). Coconut flour is not a good swap here — it absorbs way too much moisture and will make them dry.

• Love a little crunch?
  Add chopped walnuts or pecans to the batter! It adds a nice texture and pairs so well with chocolate.

• Make them dairy-free
  Use a dairy-free cottage cheese (like Good Culture’s lactose-free or other alt-dairy options), and dairy-free chocolate chips. Easy!

Why You’ll Be Obsessed With These Brownies

There’s just something about this recipe that feels like a total win. You’re getting that rich, fudgy brownie taste and texture — without needing loads of sugar, butter, or flour. And I know we all love a dessert that tastes indulgent but still checks some nutritional boxes.

These brownies are:

• High in protein (hello, cottage cheese + eggs!)

• Gluten-free and grain-free

• Naturally sweetened with coconut sugar and maple syrup

• So easy to make — one bowl, minimal cleanup

• Kid-approved and husband-approved (which says a lot over here 😆)

• Perfect for meal prep or freezer stashing

I like to bake a batch at the beginning of the week and stash them in the fridge for a grab-and-go treat, or a little after-dinner sweet bite. They also freeze really well — just slice them and store in a freezer-safe container with parchment between layers. Pop one out, microwave for 15 seconds, and enjoy with a spoonful of almond butter on top. You’re welcome.

Let’s Talk Cottage Cheese for a Sec

If you’ve been a little hesitant about the whole cottage cheese trend — I totally get it. I was not a cottage cheese girl growing up (like, at all). But once I started experimenting with it in recipes — everything changed. It’s creamy, high in protein, and surprisingly neutral once it’s mixed into batters or blended into sauces and dips.

In these brownies, it’s really all about the texture. You don’t taste the cottage cheese at all, I promise. But you get that soft, rich, gooey center that we all crave in a brownie. Plus that little extra protein boost never hurts, especially when I’m packing a snack for my kids (or let’s be real, myself).

So if you’ve got a tub of cottage cheese sitting in the fridge and you’re not sure what to do with it… please make these brownies. And then thank yourself later.

More Brownie Recipes to Try:

If you’re on a brownie kick now (join the club), here are a few other faves from the blog:

• Peanut Butter Banana Brownies (gluten-free)
• DELISH Sheet Pan Brownies! (gluten-free)
• The BEST Gluten-free Brownie Recipe
• DELISH Banana Bread Brownies (gluten-free)
• The BEST Gluten-free Brownie Recipe

Because let’s be honest — there’s always room for one more brownie recipe.

If You Make These Cottage Cheese Brownies…

Tag me over on Instagram @rachlmansfield and let me know what you think! I LOVE seeing you make my recipes and always repost your creations. Let me know if you tried any fun add-ins or twists, too — I’m always here for your creativity in the kitchen.

And if this recipe helped you fall a little more in love with cottage cheese, welcome to the club 🧡