These Cottage Cheese Brownies are rich, fudgy, and naturally high in protein. Made with only five main ingredients, they’re sugar-free, gluten-free, and can be baked in the oven or air fryer in under 30 minutes.
3/4 cup cottage cheese (160g)
1 large egg
1/2 cup unsweetened cocoa powder (42g)
1/2 cup powdered sweetener (80g)
2 tablespoons smooth peanut butter (32g)
Pinch of sea salt (optional)
1. Preheat your air fryer to 320°F (160°C) or your oven to 350°F (180°C).
2. Add the cottage cheese, egg, cocoa powder, powdered sweetener, peanut butter, and optional sea salt to a blender, food processor, or mixing bowl.
3. Blend until the batter is completely smooth, stopping occasionally to scrape down the sides.
4. Grease and line a 5×5-inch baking dish with parchment paper.
5. Pour the brownie batter into the prepared dish and smooth the top evenly.
6. For the air fryer, cook for 19 to 22 minutes until the edges are set but the center remains slightly jiggly.
7. For the oven, bake for 24 to 26 minutes using the same doneness cues.
8. Allow the brownies to cool completely at room temperature.
9. Refrigerate for at least 30 minutes before slicing to achieve the perfect fudgy texture.
10. Slice into 4 brownies and serve.
The brownies should still jiggle slightly in the center when done.
A toothpick inserted in the middle should come out moist, while the edges should have soft crumbs.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months.
These brownies are naturally high in protein, low in sugar, and gluten-free.