Brownies are usually full of butter and excess sugar, which makes it hard to enjoy them on a lighter eating plan.
That is why I started making these low calorie cottage cheese brownies instead. They give you the exact same fudgy texture with much fewer calories.
Blending the cottage cheese until completely smooth creates a rich base that keeps the squares moist without adding any oil.
They bake in under thirty minutes and taste even better after they cool down in the fridge.
Why I Love This Recipe
Super Fudgy Texture – Blending cottage cheese creates an ultra smooth base that bakes into rich, melt in your mouth squares.
Deep Chocolate Flavor – Real cocoa powder and melted mini chocolate chips deliver an intense chocolate hit in every bite.
Guilt Free Sweetness – Using monk fruit sweetener cuts down on sugar while keeping every piece soft, sweet, and low in calories.
Easy Blender Prep – The blender does the heavy work in under one minute, making cleanup fast and completely painless.
Ingredient List
- 1 cup Low Fat Cottage Cheese
- 2 Large Eggs
- 1/2 cup Granulated Monk Fruit Sweetener
- 2 tbsp Brown Sugar
- 2 tsp Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Oat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Mini Chocolate Chips
How to Make It
Step 1
Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a little overhang on two sides so you can lift the brownies out later.
Step 2
Add the cottage cheese, eggs, monk fruit sweetener, brown sugar and vanilla to a blender. Blend on high for 45-60 seconds, scraping down once, until the mixture is completely smooth with no curds left at all.
This step is the secret to a creamy, fudgy texture, so do not rush it.
Step 3
In a large bowl, whisk together the cocoa powder, oat flour, baking powder and salt, breaking up any lumps of cocoa.
Step 4
Pour the blended cottage cheese mixture into the dry ingredients and fold with a spatula just until no dry streaks remain. The batter will be thick and glossy. Fold in 1/4 cup of the mini chocolate chips.
Step 5
Spread the batter evenly into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface.
Step 6
Bake for 22-26 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Do not bake until the toothpick is clean or you will lose the fudgy center.
Step 7
Cool completely in the pan, then lift out using the parchment and cut into 16 squares. For the fudgiest texture, chill for 1 hour before serving.
Tips
Blend the Wet Ingredients Completely Smooth
You’ll get the best results if you run your blender until the cottage cheese looks just like heavy cream. Stop and scrape down the sides once so no small curds get missed at the bottom.
Even tiny bits of cottage cheese will show up as white specks in your baked brownies. Blending it completely smooth is the real secret to getting that silky, fudgy bite.
Sift the Cocoa Powder Before Mixing
Unsweetened cocoa powder naturally forms stubborn, dry little balls in the container. I recommend pouring it through a small mesh strainer right into your bowl so you can break up those clumps easily.
Since you want to mix the batter gently, those dry pockets will not break down with a spoon alone. Sifting takes care of them beforehand so every bite has a smooth chocolate taste.
Spoon and Level the Oat Flour
From my experience, dipping a measuring cup straight into the flour bag packs in way too much oat flour. This is the main reason low-calorie baked treats turn out dry instead of soft.
My favorite trick here is to stir the flour with a spoon, scoop it gently into your measuring cup, and sweep the top flat with a straight edge.
That simple habit keeps the batter balanced and keeps your brownies moist and tender.
FAQs
Can you taste the cottage cheese in the finished brownies?
Not at all, as long as you blend the wet mixture until it is completely silky smooth.
The cocoa powder and sweetener completely mask the cheese flavor, leaving behind only a rich and fudgy chocolate taste.
Low Calorie Cottage Cheese Brownies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a little overhang on two sides so you can lift the brownies out later.
- Add the cottage cheese, eggs, monk fruit sweetener, brown sugar and vanilla to a blender. Blend on high for 45-60 seconds, scraping down once, until the mixture is completely smooth with no curds left at all. This step is the secret to a creamy, fudgy texture, so do not rush it.
- In a large bowl, whisk together the cocoa powder, oat flour, baking powder and salt, breaking up any lumps of cocoa.
- Pour the blended cottage cheese mixture into the dry ingredients and fold with a spatula just until no dry streaks remain. The batter will be thick and glossy. Fold in 1/4 cup of the mini chocolate chips.
- Spread the batter evenly into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface.
- Bake for 22-26 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Do not bake until the toothpick is clean or you will lose the fudgy center.
- Cool completely in the pan, then lift out using the parchment and cut into 16 squares. For the fudgiest texture, chill for 1 hour before serving.