High Protein Cottage Cheese Chocolate Brownies
The cottage cheese adds creamy protein and moisture, and no, you do not taste it! It helps make the batter chocolate rich with a melt in your mouth texture. Enjoy!
High Protein Cottage Cheese Chocolate Brownies
Serves: 16 | Prep time: 20 minutes | Bake time: 20 minutes
Ingredients:
1 cup cottage cheese
4 large eggs room temperature
2 servings Complete protein powder
2/3 cup unsweetened cocoa powder
1/4 cup coconut oil melted
1/2 cup gluten free oat flour
1/2 cup sweetener such as monk fruit, or allulose
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
1/4 cup chopped dark chocolate chips, optional
Directions:
Set out eggs for 20-30 minutes before mixing in recipe to be at room temperature. If do not have oat flour, blend gluten free oats in a food processor to create half a cup, remove and set aside.
Preheat oven to 350°F. Line a 9×9-inch square baking pan with parchment paper or lightly grease the pan. Set aside.
Blend the cottage cheese: Blend cottage cheese in an empty food processor and until completely smooth and creamy. Scrape down the sides as needed.
Add the wet ingredients: the eggs, melted coconut oil, and vanilla extract. Blend again until fully combined.
Add the dry ingredients: Add the Complete protein powder, cocoa powder, oat flour, sweetener, salt and baking powder to the blender. Blend until a smooth, thick batter forms, scraping the sides if necessary.
Transfer to the pan: Pour the batter into your prepared baking dish and spread it evenly with a spatula.
Optional: Sprinkle dark chocolate chips evenly over the top of the batter if desired.
Bake for 20–22 minutes, or until the top is set and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
Cool completely in the pan before slicing into squares.
Notes & Tips:
They will last a week in an airtight container, and also freeze really well.
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