Fudgy Cottage Cheese Brownies Recipe

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup full-fat cottage cheese
• 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
• 1/2 cup packed dark brown sugar
• 4 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup Dutch-process cocoa powder
• 1/2 cup all-purpose flour
• 4 tablespoons white whole wheat flour
• 1 teaspoon instant espresso powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon Diamond Crystal kosher salt
• 1/3 cup mini chocolate chips

Melt the Butter and Prepare the Batter

First, preheat your oven to 350F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to act as handles.

Next, melt the butter in a small saucepan over low heat or in the microwave. Pour it into the bowl of a food processor.

To the food processor, add the cottage cheese, melted semi-sweet chocolate, both sugars, the egg, and vanilla. Blend on high speed for a full 1-2 minutes, until the mixture is completely and totally smooth. Scrape down the sides as needed.

Combine and Bake

In a large bowl, whisk together the all-purpose flour, white whole wheat flour, cocoa powder, espresso powder, baking soda, and kosher salt.

Pour the wet ingredients from the food processor into the bowl with the dry ingredients. Fold with a rubber spatula until just combined. Do not overmix. Fold in the mini chocolate chips.

Scrape the batter into the prepared baking pan and smooth the top.

Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with moist, fudgy crumbs, but not wet batter.

Cool Completely

Let the brownies cool completely in the pan on a wire rack. This is a critical step; they need to cool for at least 2 hours for the fudgy texture to set properly.

Once cooled, use the parchment paper handles to lift the brownies out of the pan before slicing.

Fudgy Cottage Cheese Brownies

These are incredibly fudgy brownies that use cottage cheese as a secret weapon for a rich, dense texture. The key is blending the cottage cheese until it’s perfectly smooth, which is non-negotiable for avoiding a grainy texture.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Cooling Time: 2 hours hours

Total Time: 2 hours hours 40 minutes minutes

Ingredients

• 1/2 cup unsalted butter 1 stick
• 1 cup full-fat cottage cheese
• 1/2 cup semi-sweet chocolate chips melted and slightly cooled
• 1/2 cup packed dark brown sugar
• 4 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup Dutch-process cocoa powder
• 1/2 cup all-purpose flour
• 4 tablespoons white whole wheat flour
• 1 teaspoon instant espresso powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon Diamond Crystal kosher salt
• 1/3 cup mini chocolate chips

Instructions

• Preheat oven to 350F. Line 8×8 pan with parchment, leaving overhang.
• Melt butter and pour into food processor.
• Add cottage cheese, melted chocolate, sugars, egg, and vanilla to processor. Blend 1-2 minutes until completely smooth.
• Whisk together flours, cocoa powder, espresso powder, baking soda, and salt in large bowl.
• Pour wet ingredients into dry ingredients. Fold until just combined.
• Fold in mini chocolate chips.
• Spread batter in prepared pan.
• Bake 22-25 minutes until toothpick shows moist crumbs.
• Cool in pan on wire rack for 2 hours.
• Lift using parchment handles and slice.

Notes

Cooling time is essential for proper fudgy texture.