Cottage Cheese Brownies (Printable View)
Fudgy chocolate brownies with a creamy, tangy cottage cheese swirl for added richness and texture.
# Ingredient List:
→ Brownie Batter
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Cottage Cheese Swirl
09 - 3/4 cup cottage cheese
10 - 1 large egg yolk
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon vanilla extract
# How to Prepare:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring paper overhangs edges for easy removal.
02 - Whisk melted butter and granulated sugar in a large bowl until smooth. Add eggs and vanilla extract, whisking until fully incorporated and glossy.
03 - Sift cocoa powder, flour, salt, and baking powder into the wet mixture. Fold gently with a spatula until just combined, being careful not to overmix.
04 - Blend cottage cheese in a food processor or with an immersion blender until completely smooth. Add egg yolk, sugar, and vanilla; process until creamy and uniform.
05 - Spread brownie batter evenly in the prepared pan. Drop spoonfuls of cottage cheese mixture over the surface. Run a knife or skewer through the batters in a figure-eight pattern to create marble effect.
06 - Bake for 33 to 36 minutes until edges are set and a toothpick inserted in the center comes out with moist crumbs. The center should still appear slightly fudgy.
07 - Allow brownies to cool completely in the pan before lifting out by parchment paper edges. Slice into 12 squares for clean cuts.
# Expert Suggestions:
01 -
- The cottage cheese swirl creates these incredible pockets of tangy creaminess that cut through all that rich chocolate
- People will never guess your secret ingredient until they take that second bite and look at you suspiciously
02 -
- Overblending the cottage cheese mixture is better than underblending because any lumps will bake into weird rubbery pockets
- The brownies continue cooking as they cool so pull them out when the center still seems slightly underdone
03 -
- Use full fat cottage cheese because low fat versions can make the swirl layer slightly rubbery
- Let the butter cool for a few minutes before adding the eggs so they do not scramble