Cottage Cheese Brownies (Printable)
Fudgy chocolate squares with a creamy, tangy swirl for extra richness and flavor.
# What You Need:
→ 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 Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisking until well combined.
03 - Sift in cocoa powder, flour, salt, and baking powder. Mix gently until just combined; do not overmix.
04 - In a separate bowl, blend cottage cheese until creamy. Add egg yolk, sugar, and vanilla; blend until smooth.
05 - Pour brownie batter into prepared pan and smooth the top. Spoon dollops of the cottage cheese mixture over the batter. Use a knife or skewer to gently swirl for a marbled effect.
06 - Bake for 33-36 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
07 - Cool completely in the pan before slicing.
# Expert Tips:
01 -
- The cottage cheese swirl adds this incredible creamy tang that balances the rich chocolate without overpowering it
- These brownies stay moist and fudgy for days, unlike the dry ones that haunt you from the back of your pantry
02 -
- Blending the cottage cheese until absolutely silky smooth is nonnegotiable unless you want curious texture surprises in every bite
- Underbaking slightly is better than overbaking—these continue to firm up as they cool and you want that fudgy center
03 -
- Use room temperature ingredients for the smoothest batter and most even baking
- The toothpick test should show moist crumbs not raw batter for that perfect fudgy texture