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Cottage Cheese Almond Flour Brownies

These Cottage Cheese Almond Flour Brownies provide a healthy twist on a classic treat, combining wholesome ingredients for a guilt-free dessert that’s fudgy, rich, and satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup cottage cheese Opt for low-fat or full-fat based on preference, blended until smooth.
  • 1 tsp vanilla Pure vanilla extract adds warmth and depth.
  • 1/3 cup honey Natural sweetener that will make these brownies moist and rich.
  • 2 large eggs Room temperature eggs yield a better texture.
  • 1 tbsp instant coffee Enhances the chocolate flavor without being coffee-flavored.
Dry Ingredients
  • 1/3 cup cocoa powder Use unsweetened cocoa for a deep chocolate taste.
  • 1/4 cup coconut sugar A great alternative to refined sugar, offering caramel notes.
  • 1 cup almond flour Make sure it’s finely ground for the best texture.
  • 1/2 tsp baking soda Helps the brownies rise perfectly.
  • 1/2 tsp salt Enhances sweetness and balances flavors.
  • 1/4 tsp ground cinnamon Adds warmth and a dash of spice.
Optional Ingredients
  • 1/4 cup chocolate chips For an extra chocolatey experience—recommended dark chocolate chips.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal later.
  2. In a medium bowl, whisk together the dry ingredients: 1 cup almond flour, 1/3 cup cocoa powder, 1/4 cup coconut sugar, 1/2 tsp baking soda, 1/2 tsp salt, and 1/4 tsp ground cinnamon.
  3. In a blender, blend together the wet ingredients: 3/4 cup cottage cheese, 2 eggs, 1/3 cup honey, 1 tsp vanilla, and 1 tbsp instant coffee until smooth and creamy.
Baking
  1. Pour the wet mixture into the dry ingredients and fold gently using a spatula until just combined. Be careful not to overmix, as this can lead to chewy brownies.
  2. If using, fold in the 1/4 cup chocolate chips.
  3. Transfer the batter into the prepared baking dish, smoothing the top with your spatula.
  4. Bake for 22 to 25 minutes, until set but with a few moist crumbs when tested with a toothpick. Rotate your baking dish halfway through for even baking.
Cooling
  1. Let the brownies cool in the pan for 15 to 20 minutes. Use the overhanging parchment paper to lift the brownies out, then cut into squares.

Notes

Let brownies cool completely for optimal flavor. They can be stored in an airtight container for up to 3 days at room temperature or refrigerate for a week. Brownies freeze beautifully; just thaw whenever you get a craving.