cottage cheese edible brownie batter
A rich, no-bake chocolate brownie batter made with blended cottage cheese, cocoa, almond flour, protein powder, maple syrup, and miniature chocolate chips. The mixture is whipped until creamy, then finished with an optional touch of coarse sea salt.
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Ingredients
- 1 cup cottage cheese
- 3 tablespoons unsweetened cocoa powder such as Hershey’s Special Dark
- 2 tablespoons maple syrup such as Coombs Family Farms organic maple syrup
- 1 1/2 scoops chocolate-flavored protein powder
- 1 teaspoon vanilla extract
- 1/3 cup almond flour
- Miniature chocolate chips for folding into the batter and adding on top
- Coarse sea salt optional, for the finishing sprinkle
Instructions
- Place the cottage cheese, maple syrup, and vanilla extract in a high-powered blender or food processor. Process until the ingredients form a completely smooth, creamy mixture.
- Transfer the blended cottage cheese base to a large mixing bowl. Add the cocoa powder, almond flour, and chocolate protein powder, then stir thoroughly until the dry ingredients are evenly incorporated.
- Gently fold the miniature chocolate chips into the chocolate mixture, distributing them evenly throughout the batter.
- Finish the brownie batter with additional miniature chocolate chips and, if desired, a light sprinkling of coarse sea salt for a contrasting salty note.
- Serve immediately, or transfer the batter to a covered container and refrigerate for up to 2 days.
Notes
Coarse sea salt is optional and may be omitted. When storing the brownie batter, keep it tightly covered in the refrigerator to help maintain freshness.