Description
Deliciously moist and chocolatey brownies made with cottage cheese for a healthy twist.
Ingredients
Scale
- 1 cup cottage cheese (or 1 cup silken tofu for a dairy-free version)
- 1/2 cup unsweetened cocoa powder (no substitutions recommended)
- 1 cup almond flour (can be replaced with regular flour)
- 2 eggs (or 2 flaxseed eggs for the vegan option)
- 1/3 cup maple syrup (or sugar-free monk fruit syrup for a keto-friendly version)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (check for freshness)
- 1/4 teaspoon salt (optional)
- 1 cup dark chocolate chips (optional, use sugar-free versions)
Instructions
- Preheat the oven to 180°C (350°F) and lightly grease your baking pan or line it with parchment paper.
- Add the cottage cheese (or tofu) to a large bowl. Beat in the eggs (or flaxseed eggs) with a hand mixer or whisk until slightly frothy.
- Pour in the maple syrup and vanilla extract and mix until well combined.
- In a separate bowl, combine the dry ingredients: cocoa powder, almond flour, baking powder, and salt. Mix well.
- Combine the dry ingredients into the wet mixture and fold gently. Avoid overmixing – the texture should be creamy and slightly lumpy.
- Add the chocolate chips and mix again. Spread the batter evenly in the prepared baking pan.
- Bake the brownies for 25-30 minutes until set but not too dry. A toothpick should come out with moist crumbs.
- Let the brownies cool in the pan before slicing and enjoying!
Notes
These brownies can be prepared ahead of time and keep in the fridge for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg