Introduction

These High-Protein Cottage Cheese Cheesecake Brownies combine the rich indulgence of classic brownies with a creamy cheesecake twist. Packed with protein, they make a delicious and satisfying treat that’s perfect for snack time or dessert.

The image shows 16 square brownies arranged in a grid on a white marbled surface, with one brownie slightly tilted and resting on top of another. Each brownie has two layers: a thick dark brown chocolate base with a soft texture and an upper creamy layer with a light beige color. Swirled through the top creamy layer are artistic patterns of dark brown chocolate creating curved and looping shapes, giving each piece a unique marbled look. Small crumbs are scattered lightly around the brownies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
3/4 cup cottage cheese, divided, room temperature
1 package cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 package brownie mix, plus ingredients called for on box
1 tablespoon chocolate whey protein powder

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Spray a 9″ x 9″ square baking dish with cooking spray and line it with parchment paper, leaving an overhang on two opposite sides for easy removal.
Step 2: In a food processor, blend the cottage cheese on medium speed until smooth and no curds remain. Measure out 1/4 cup of this mixture and set it aside for the brownie batter.
Step 3: To the remaining cottage cheese in the processor, add cream cheese and sugar. Process until the mixture is smooth, about 1 minute. Then add the egg and vanilla extract and continue to process until fully combined.
Step 4: In a large bowl, prepare the brownie batter according to the package instructions. Stir in the chocolate whey protein powder and the reserved 1/4 cup cottage cheese mixture. Scoop out 1/3 cup of the brownie batter and set it aside for later.
Step 5: Pour the remaining brownie batter into the prepared baking dish and spread it evenly. Spread the cheesecake batter over the brownie layer. Dollop spoonfuls of the reserved 1/3 cup brownie batter on top of the cheesecake layer. Using the pointed edge of a knife or toothpick, swirl the brownie batter through the cheesecake layer in figure-8 patterns to create a marbled effect.
Step 6: Bake for 35 to 40 minutes, or until a tester comes out mostly clean but with some cheesecake crumbs attached. The cheesecake topping should feel bouncy or have a slight give in the center. Transfer the pan to a wire rack and let cool completely, at least 3 hours, before slicing into squares.

Tips & Variations

For a richer flavor, use full-fat cottage cheese and cream cheese, but low-fat versions work well too.
If you don’t have a food processor, you can blend the cottage cheese with an immersion blender or whisk vigorously until smooth.
Try adding chopped nuts or chocolate chips to the brownie batter for extra texture.
Swap the chocolate whey protein for vanilla or unflavored protein powder to change up the flavor.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. Because of the cheesecake layer, it’s best enjoyed chilled. Reheat briefly in the microwave if you prefer them warm, but they are delicious straight from the fridge.

How to Serve

The image shows several square brownies with two distinct layers placed on a white marbled surface. The bottom layer is a dark brown, rich and moist chocolate cake, while the top layer is a creamy off-white cheesecake with smooth texture. Swirled patterns of the dark chocolate mix gently into the cheesecake layer, creating artistic, curved shapes on top. One brownie piece has a bite taken out, revealing the thick, dense chocolate below the cheesecake layer. Small crumbs are scattered around, adding a natural, casual look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, use a gluten-free brownie mix and ensure the protein powder is gluten-free. This will make the recipe suitable for gluten-sensitive diets.

Can I freeze the brownies?

Yes, you can freeze the cooled brownies in an airtight container for up to 2 months. Thaw them overnight in the refrigerator before serving for the best texture.