Cottage cheese brownies
Makes: 9
Serves: 9
Prep time: 15Total time: 
Recipe photograph by Stuart West
Cottage cheese brownies
Cottage cheese – that dieting classic of the 1970s – is having an in-the-spotlight moment, going viral on social media with influencers who are using it in everything from flatbreads to spreading it on toast. Here it makes a batch of gluten-free brownies super moist and rich
Makes: 9
Serves: 9
Prep time: 15Total time: 
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Nutritional information (Brownie )
Calories
207Kcal
Fat
9gr
Saturates
4gr
Carbs
23gr
Sugars
20gr
Fibre
2gr
Protein
8gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 300g cottage cheese
- 3 medium eggs
- 1 tsp vanilla extract
- 75g cocoa powder
- 150g coconut sugar
- 1 tsp baking powder
- 30g cacao nibs
- 50g dark chocolate, chopped into small chunks
Step by step
How to store
The brownies will keep in an airtight container for up to a week.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 20cm square tin with baking paper, using enough to leave an overhang (this will help remove the bake from the tin).
- Put the cottage cheese in a food processor with the eggs and vanilla extract, then whiz until smooth. Transfer to a bowl.
- Sieve the cocoa powder into the bowl and add the sugar and baking powder. Stir until you have a smooth batter, then fold through the cacao nibs and two-thirds of the dark chocolate. Transfer the batter to the prepared tin and smooth over to level out. Scatter over the remaining chocolate and bake for 30 minutes, until spongy to the touch. Remove from the oven and leave to cool in the tin. Once cool, remove from the tin and cut into 9 squares.
