Moist cottage cheese brownies: chocolate squares with cheese instead of butter

Tip: tap a step to mark it as done.

1. Prepare the pan

   5 min

   Preheat the oven to 180 °C (350 °F). Line a 20 × 20 cm square baking pan with parchment paper.

2. Blend the cottage cheese

   3 min

   Blend the cottage cheese, eggs, honey, and vanilla extract with an immersion blender for about 2 minutes, until completely smooth and free of lumps.

3. Add the dry ingredients

   2 min

   Add the cocoa powder, oat flour, protein powder, baking powder, and salt. Blend briefly to make a thick, smooth batter. Fold in two-thirds of the chopped chocolate.

4. Bake

   22 min

   Pour the batter into the pan, smooth the top, and sprinkle with the remaining chocolate. Bake for 20–22 minutes, until the edges are set and the center still springs back slightly when touched. A toothpick inserted into the center should come out with moist crumbs.

5. Let the brownies set

   1 hr

   Let the brownies cool in the pan, then refrigerate for at least an hour. Once set, cut into 8 squares.

Tip: Bake just until the center still springs back slightly; the brownies will continue to set as they cool. Wait until they have chilled in the refrigerator for an hour before cutting, as they will stick to the knife while warm. Read more: How to adjust a recipe for your baking pan

This recipe was translated from the Slovak original: Vlhké brownies z cottage cheese: čokoládové kúsky, v ktorých syr nahradí maslo