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Cottage Cheese Cookie Dough Brownies

These brownies combine rich chocolate brownie with creamy cookie dough, enhanced by cottage cheese for a guilt-free treat that everyone will love.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Brownie Layer
  • 4.5 oz dark chocolate (preferably 70% cocoa for rich flavor)
  • 1 cup butter (melted and cooled slightly; unsalted recommended)
  • 3/4 cup sweetener (organic coconut sugar, maple syrup, or erythritol)
  • 3 large eggs (room temperature) for a fluffier texture
  • 1 tsp vanilla extract (pure recommended)
  • 1/4 cup almond flour adds moisture without gluten
  • 2 tbsp coconut flour absorbent, use the right amount
  • 1/2 cup chocolate chips (milk or dark) Ghirardelli preferred
Cookie Dough Layer
  • 1 cup almond flour (blanched for smooth texture)
  • 4 tbsp butter (softened to room temperature; unsalted recommended)
  • 1 oz cream cheese adds a delightful tang
  • 1/3 cup sweetener (same options as above)
  • 1 tsp molasses for depth of flavor
  • 1.5 tsp vanilla extract
  • 1 tsp coconut flour
  • 1/2 cup chocolate chips to fold into the dough
  • 1/8 tsp sea salt a sprinkle on top for gourmet touch

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with butter or line it with parchment paper for easy removal later.
  2. In a microwave-safe bowl, combine the dark chocolate and melted butter. Heat in 30-second intervals, stirring between each interval until melted and smooth.
  3. In another bowl, whisk together the sweetener, eggs, and vanilla extract until pale and frothy (about 3-4 minutes). Slowly mix in the cooled chocolate-butter mixture, followed by folding in the almond flour and coconut flour. Stir in the chocolate chips.
  4. Pour the brownie batter into the prepared baking dish and bake for 30-35 minutes, until the toothpick inserted in the center comes out with a few moist crumbs.
  5. While the brownies are baking, blend together the butter, cream cheese, sweetener, molasses, and vanilla extract until smooth. Mix in the almond flour and coconut flour, and finally incorporate the chocolate chips.
  6. Once your brownies are baked and cooled for 10-15 minutes, spread the cookie dough layer on top and sprinkle with sea salt. Allow the entire dish to cool completely before slicing into squares.

Notes

Keep an eye on the brownies; it’s better to underbake slightly than to end up with dried brownies. Store in an airtight container for up to 3 days or in the fridge for a week. These brownies freeze beautifully.