Introduction

These Cottage Cheese Brownies offer a surprising twist on a classic treat, combining rich chocolate flavor with added protein and moisture from cottage cheese. They are moist, fudgy, and perfect for a healthier dessert option that doesn’t compromise on taste.

The image shows a close-up of a thick, square-shaped chocolate brownie with a cracked, slightly shiny top layer. The brownie has two main layers: the top crust is darker and firm, with some texture cracks, while the inner part is a lighter, softer, and crumbly chocolate. The brownie is cut into smaller squares, and one piece is lifted slightly above the others, showing the texture contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup egg whites
1/2 cup dark chocolate chips
3/4 cup unsweetened cocoa powder
35 g whey protein powder (1 scoop, chocolate flavor is ideal)
1/2 cup cottage cheese (low fat ideally but any works)
2/3 cups diet soda (sweet, like coke, sprite, etc.)
1 teaspoon liquid stevia
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon instant coffee
Pinch of salt

Instructions

Step 1: Preheat the oven to 180°C (350°F). Line an 8×8 inch baking dish with parchment paper to prevent sticking.
Step 2: Whip the egg whites on high speed until they form stiff peaks, then set aside.
Step 3: Melt the dark chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each, until fully melted (about 1 minute 30 seconds).
Step 4: Blend the cottage cheese in a blender or food processor for about 2 minutes until very smooth and free of lumps.
Step 5: In a large mixing bowl, combine the whipped cottage cheese, cocoa powder, whey protein powder, diet soda, liquid stevia, baking powder, vanilla extract, instant coffee, salt, and melted chocolate. Stir gently until just mixed.
Step 6: Carefully fold in the whipped egg whites to maintain the airy texture of the batter.
Step 7: Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
Step 8: Bake for 25 to 35 minutes. Begin checking at 20 minutes to avoid overbaking; the brownies are done when they no longer jiggle in the center.
Step 9: Let the brownies cool completely before slicing to ensure clean cuts and the best texture. Enjoy!

Tips & Variations

For extra moisture, try substituting the diet soda with club soda or flavored sparkling water.
If you prefer a sweeter brownie, add a little honey or maple syrup instead of liquid stevia.
Using chocolate-flavored whey powder enhances the richness but vanilla or unflavored whey can be used if necessary.
Adding a handful of chopped nuts or dark chocolate chunks can add a nice texture contrast.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm a slice gently in the microwave for 10-15 seconds. They also freeze well for up to 2 months—thaw overnight in the fridge before serving.

How to Serve

Three thick, moist chocolate brownies are stacked one on top of another on a white plate with a textured, circular pattern. Each brownie has a dark brown, slightly cracked top layer with a rich, dense, and soft-looking inside texture. A few scattered dark chocolate chips rest on the plate around the brownies. A pale pink fork with a gold head lies diagonally across the plate. The plate sits on a white marbled surface, and a soft pink cloth is partially visible around it. In the background, a glass baking dish with parchment paper is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture slightly and make the brownies denser and richer. For best results and a lighter texture, stick with just egg whites.

Is it necessary to whip the egg whites to stiff peaks?

Yes, whipping the egg whites to stiff peaks incorporates air and helps create a light, fluffy texture in the brownies. Skipping this step may result in a denser final product.