These Cottage Cheese Brownies are easy, high-protein brownies made with 4 ingredients, no eggs, no refined sugar needed. They are fudgy, low-sugar, and low-calorie snack, perfect if you prioritize proteins in your diet.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper, and lightly oil the paper. Set aside.
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In a food processor, add the 4 ingredients and blend until smooth with no pieces of cottage cheese visible. I stop the food processor a few times, scrape down the sides of the bowl with a rubber spatula, and blend again until nicely smooth and thick.
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Pour the batter into the prepared pan – it’s very sticky, that’s normal. Oil the back of a tablespoon to press the dough flat. If you like, sprinkle a few chocolate chips on top.
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Bake the brownies for 18-20 minutes at 350°F (180°C) until the top is set and dry.
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Let them cool down for 10 minutes in the pan, then 1 hour on a cooling rack before slicing into 6 squares.
Note 2: Or almond butter or sunflower seed butter for a nut-free option.
Note 3: Or agave syrup or coconut nectar
Storage: Store the brownies in the fridge, in an airtight container, for up to 4 days. The brownies get fudgier in the fridge.
Serving: 1 squareCalories: 157 kcal (8%)Carbohydrates: 8.8 g (3%)Fiber: 2.4 g (10%)Net Carbs: 6.4 gProtein: 7.5 g (15%)Fat: 12.2 g (19%)Saturated Fat: 2.8 g (18%)Polyunsaturated Fat: 2.7 gMonounsaturated Fat: 5.8 gCholesterol: 3 mg (1%)Sodium: 176.5 mg (8%)Potassium: 193.9 mg (6%)Sugar: 2.8 g (3%)Vitamin A: 24.5 IUVitamin B12: 0.1 µg (2%)Vitamin D: 0.02 µgCalcium: 29.6 mg (3%)Iron: 0.9 mg (5%)Magnesium: 55.6 mg (14%)Zinc: 0.9 mg (6%)
Ingredients and Substitutions
You only need 4 base ingredients to make these brownies. Here’s how to pick them.
- Cottage Cheese – This provides the main source of protein and contributes to the fudgy texture of the brownies. You can use either full-fat or low-fat cottage cheese.
- Peanut Butter – This adds healthy fats, protein, and a rich, nutty flavor. Almond butter or sunflower seed butter are excellent alternatives if you need a nut-free option.
- Unsweetened Cocoa Powder – This delivers the classic chocolate flavor we expect in brownies.
- Maple Syrup – This acts as a natural sweetener and adds moisture. You could also use agave syrup or coconut nectar as alternatives. For a lower sugar option, sugar-free maple syrup would also work.
How to Make 4-Ingredient Cottage Cheese Brownies
These brownies are super easy to whip up. Here’s how in a few pictures.
Combine all the ingredients in the bowl of a food processor.
Process the batter until it’s smooth and uniform.
Transfer it to a baking pan lined with parchment paper.
Bake the brownies for 18-20 minutes at 350°F (180°C).
Carine’s Baking Tips
Let me share a few more tips for perfect brownies.
- Extra Chocolatey – Sprinkle a few chocolate chips on top of the batter before baking for an even richer chocolate flavor.
- Cool for Clean Slices – Ensure the brownies cool down completely before slicing. This helps them firm up and prevents them from being too fragile.
- Lower Calorie Option – If you’re looking to reduce the calorie count, feel free to use low-fat cottage cheese.
- Lower Sugar Choice – Choose sugar-free maple syrup to make these brownies a lower-sugar and a lower-carb treat.
- Smooth Batter is Key – Make absolutely sure you blend the cottage cheese thoroughly in the food processor until no lumps remain. Otherwise, the brownies will have a slightly weird and lumpy texture.
- Flavor Enhancements – Stir in a teaspoon of vanilla extract and a tiny pinch of salt into the final batter to enhance the overall flavor profile.
- Line the Pan Well – Since the batter is sticky, ensure you line the loaf pan with parchment paper and lightly oil it to prevent the brownies from sticking and making them easier to remove.
- Press the Batter Evenly – Use the back of an oiled spoon or a spatula to gently press the sticky batter evenly into the prepared pan for uniform baking.
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About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!