Fudgy Cottage Cheese Brownies

These fudgy cottage cheese brownies are made with full-fat cottage cheese, almond flour, maple syrup, and cocoa powder, then finished with a three-ingredient chocolate icing. They're soft in the middle, and the icing firms up slightly when refrigerated.

Course Dessert

Cuisine American

Keyword almond flour brownies, chocolate icing, cottage cheese brownies, fudgy cottage cheese brownies, gluten-free brownies, maple syrup brownies

Prep Time 15

Cook Time 25

Cooling: 2

Total Time 2 40

Servings brownies

Calories 190kcal

Author Cathy Pollak

Equipment

baking pan 8x8 (20×20-cm). For baking the brownies.
food processor Blends the cottage cheese and wet ingredients until completely smooth.
mixing bowls (large and small). For combining the blended mixture with the almond flour and cocoa powder and making the icing.
rubber spatula For mixing the batter, spreading it in the pan, and applying the icing.
measuring cups and spoons For measuring the ingredients.
parchment paper Lines the pan and makes removing the cooled brownies easier.

Ingredients

Brownies:

1 cup (225 g) full-fat cottage cheese (I prefer Good Culture brand)
2 large eggs
½ cup (120 ml) pure maple syrup
½ teaspoon (2.5 ml) vanilla extract
⅛ teaspoon kosher salt
½ cup (48 g) finely ground blanched almond flour
½ cup (43 g) natural unsweetened cocoa powder

Chocolate Icing:

4 tbsps (21 g) unsweetened cocoa powder
3 tbsps (45 ml) nut milk (any kind)
2 tbsps (30 ml) pure maple syrup

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20-cm) baking pan with parchment paper, leaving some overhang on two sides to make removing the brownies easier.
Add the full-fat cottage cheese, eggs, maple syrup, vanilla extract, and kosher salt to a food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. There should be no visible cottage cheese curds remaining.
1 cup (225 g) full-fat cottage cheese, 2 large eggs, ½ cup (120 ml) pure maple syrup, ½ teaspoon (2.5 ml) vanilla extract, ⅛ teaspoon kosher salt
Transfer the blended mixture to a mixing bowl. Add the finely ground blanched almond flour and natural unsweetened cocoa powder. Stir with a spatula until the dry ingredients are fully incorporated and no pockets of flour or cocoa remain.
½ cup (48 g) finely ground blanched almond flour, ½ cup (43 g) natural unsweetened cocoa powder
Pour the brownie batter into the prepared pan and spread it evenly with a spatula, making sure it reaches the corners.
Bake for approximately 25 minutes, until the edges are set and the center no longer jiggles when the pan is gently moved. A toothpick inserted into the center should come out with a small amount of thick, fudgy batter rather than liquid batter. Avoid baking until the toothpick comes out completely dry, as these brownies are meant to remain soft in the middle.
Remove the brownies from the oven and allow them to cool completely in the pan, approximately 1–2 hours, before adding the icing.
While the brownies cool, combine the natural unsweetened cocoa powder, nut milk, and maple syrup in a small bowl. Stir until smooth and creamy, with no dry cocoa powder remaining.
4 tbsps (21 g) unsweetened cocoa powder, 3 tbsps (45 ml) nut milk, 2 tbsps (30 ml) pure maple syrup
Once the brownies have cooled completely, spread the chocolate icing evenly over the surface. Refrigerate until the icing firms up slightly, then lift the brownies from the pan using the parchment paper and cut into nine squares. Serve chilled for the best texture.

Notes

Full-fat cottage cheese is recommended for this recipe. Blend it thoroughly with the wet ingredients until no visible curds remain.
Use finely ground blanched almond flour rather than almond meal. All-purpose flour has not been tested as a substitute.
Use natural unsweetened cocoa powder in both the brownie batter and the icing. Pure maple syrup provides the sweetness, so avoid substituting pancake syrup.
The brownies are finished baking when the outer portion is set and the center no longer jiggles. A small amount of thick batter on the toothpick is expected. Do not wait for a completely dry toothpick.
Allow the brownies to cool completely before adding the chocolate icing. Refrigeration helps the icing firm up slightly without turning it into a hard chocolate coating.
Store the brownies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight, freezer-safe container for up to 2 months, separating layers with parchment paper. Thaw in the refrigerator before serving.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition