Flourless Cottage Cheese Brownies (Fudgy u0026amp; Healthy)
APPROXIMATE MACROS per brownie (9 brownies) EXCLUDING optional glazeu003cbru003eu003cstrongu003eper 1 brownie (approx):u003c/strongu003eu003cbru003eu003cstrongu003e~245 caloriesu003c/strongu003eu003cbru003eu003cstrongu003e~9 g proteinu003c/strongu003eu003cbru003eu003cstrongu003e~19–20 g carbsu003c/strongu003eu003cbru003eu003cstrongu003e~16 g fatu003c/strongu003e
Servings 9 servings
Calories 245kcal
Ingredients
- 1 cup 2% cottage cheese ½ cup runny almond butter ½ cup maple syrup 2 large eggs ½ cup unsweetened cocoa powder 2 tbsp tapioca starch 1 tsp vanilla extract ½ tsp baking soda ¼ tsp sea salt ⅓ cup date-sweetened or coconut sugar–sweetened chocolate chips
- optional glaze
- 2 tbsp melted coconut oil 2 tbsp cocoa powder 1–2 tbsp maple syrup (to taste) pinch of sea salt optional: ¼ tsp vanilla extract
Instructions
- preheat oven to 325°f. line an 8x8 pan with parchment paper. add the cottage cheese to a food processor or high-speed blender and blend until completely smooth.
- add the almond butter, maple syrup, eggs, and vanilla extract. blend again until silky and fully combined.
- add the cocoa powder, tapioca starch, baking soda, and sea salt. blend just until a thick, smooth batter forms.
- fold in the chocolate chips by hand. pour the batter into the prepared pan and smooth the top.
- bake for 35 minutes, or until the edges are set and the center is just slightly soft.
- allow brownies to cool completely in the pan, about 30 minutes. then, i recommend transferring to the fridge and letting them set at least one hour. they will firm up as they cool and become perfectly fudgy.
- if adding the optional glaze, whisk all glaze ingredients together until smooth and glossy. drizzle over fully cooled brownies and place in the freezer for about 10 minutes to set. store in the fridge and enjoy!