Quick Cottage Cheese Protein Brownies for Busy Days

Fast, high protein brownies that actually feel like a treat. This Cottage Cheese Protein Brownies recipe uses pantry-friendly ingredients and a blender for a quick clean-up. Ready in about 30 minutes from start to finish, it’s perfect for post-workout snacks or a sensible dessert. If you enjoy cottage cheese desserts, check out this Easter Cheesecake for another speedy option.

Why This Recipe Works

This recipe balances convenience and nutrition by turning cottage cheese into the main moistener and protein boost. A quick blend creates a smooth base so you do minimal mixing by hand. Chocolate protein powder and cocoa add richness while almond flour keeps the carbs reasonable and texture tender. Baking powder gives lift without extra eggs, and a short bake time preserves a fudgy center. Using a sheet pan lined with parchment means fast release and even cooling. Swap add-ins to match what’s on hand for minor flavor tweaks, or sprinkle extra chips on top before baking. For a savory contrast idea or family staples, see this Mum’s Traditional Cottage Pie.

Flavor and Texture

Expect deep chocolate flavor from cocoa and chocolate protein powder with a mild tang from cottage cheese that keeps the brownies from tasting dry. Dark chocolate chips deliver melty pockets while optional nuts add crunch. The crumb should be moist and fudge-like rather than cakey thanks to the short bake. Maple syrup provides natural sweetness and a rounded finish. A pinch of espresso powder boosts the chocolate brightness without making it taste like coffee.

Ingredients

• 1 cup low-fat cottage cheese
• 2 large eggs
• 1/4 cup maple syrup
• 1/3 cup cocoa powder
• 2 scoops (about 60g chocolate protein powder)
• 3 tbsp almond flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 cup dark chocolate chips
• Optional Add-ins:
• 1/4 cup chopped walnuts or pecans
• 1 tsp vanilla extract
• 1/2 tsp espresso powder
• 2 tbsp unsweetened applesauce

Step by Step Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper.
2. Blend cottage cheese in a food processor or blender until smooth, about 30-45 seconds.
3. Add eggs and maple syrup to the blender and pulse until combined.
4. In a separate bowl, whisk together cocoa powder, protein powder, almond flour, salt, and baking powder.
5. Combine the wet mixture with the dry ingredients, folding until just combined (do not overmix).
6. Gently fold in chocolate chips and any other add-ins.
7. Pour batter into the prepared pan and spread evenly.
8. Bake for 18-22 minutes, checking for a moist crumb when inserting a toothpick.
9. Cool in the pan for at least 30 minutes before cutting into squares.

Quick Tips and Shortcuts

Use the blender for the whole wet mix to cut prep time and avoid lumps. If you do not have almond flour, pulse rolled oats into a coarse flour for a pantry hack. Toss the chips in a little cocoa powder before folding them in to stop sinking. Want sweeter brownies without extra sugar Use a flavored protein powder or a splash of vanilla extract. Make the batter the night before and bake fresh in the morning for a fast, warm snack.

Storage and Meal Prep

Store cooled brownies in an airtight container in the fridge for up to four days to keep texture and freshness. Freeze individual squares between pieces of parchment for up to three months and thaw at room temperature or warm briefly. For grab-and-go portions, wrap squares and keep in the fridge for quick breakfasts or post-workout snacks. Reheat gently to return the fudgy texture.

Short Closing Note

Simple ingredients and a blender make these brownies a go-to when time is tight. They deliver protein, chocolate satisfaction, and easy cleanup.

Conclusion

For a similar take and extra tips, check this detailed Cottage Cheese Brownies Recipe – Jar Of Lemons.

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