I saw a recipe for “4 ingredient cottage cheese brownies” and wondered how they would turn out/taste. While it isn’t precisely “brownies’ they pass for it, look-wise. Grain-free, gluten-free, and sweetened with honey.
What I found is that they needed significantly more time to bake to be fully set, and that they should be served chilled for optimal texture and taste. This helps temper the egg flavor and texture, both of which are strong when warm.
It was a nice treat; however, I don’t think many kids would be happy with it.
Grain-Free Protein Brownies
Ingredients:
- 1½ cups 4% cottage cheese*
- 3 large eggs
- ¾ cup honey (preferably local)
- ¾ cup dark cocoa powder (Dutch process)
Directions:
Preheat oven to 350°, lightly oil an 8×8″ pan. Cut parchment paper to fit the pan, and up the sides, press in so it sticks.
Add the ingredients to a blender, process until smooth, scraping the sides as needed.
Pour the mixture into the prepared pan and smooth it out.
Bake for 45 to 55 minutes, until the top looks set.
Let the brownies cool for a bit, then lift them out by the paper and let them cool completely on a wire rack.
Slice into serving pieces, then chill in the refrigerator before enjoying.
Notes:
*When selecting cottage cheese, look for brands with minimal ingredients and at least 13 grams of protein per half-cup serving. You want to avoid low-fat or non-fat options, as they often contain thickeners, which can make them too watery.
~Sarah