High-Protein Cottage Cheese Cheesecake Brownies Recipe
These high-protein cottage cheese cheesecake brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cheesecake topping made from cottage cheese and cream cheese. Enhanced with chocolate whey protein powder, this recipe offers a delicious way to boost protein intake without sacrificing dessert indulgence. Swirled to create a beautiful marbled effect, these brownies bake into a moist, satisfying treat perfect for snack or dessert lovers seeking a nutritious twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 50 minutes
- Yield: 16 brownies (approximately 2-inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Cheesecake Topping
- 3/4 cup cottage cheese, divided, room temperature
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Brownie Batter
- 1 package brownie mix (plus ingredients called for on box, usually oil, water, and eggs)
- 1 tablespoon chocolate whey protein powder
- Cooking spray
- Parchment paper (for lining pan)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F and position the rack in the center. Lightly spray a 9″ x 9″ square baking dish with cooking spray, then line it with parchment paper, leaving an overhang on two opposite sides for easy removal of the brownies.
- Blend Cottage Cheese: Place the 3/4 cup cottage cheese in a food processor and blend on medium speed until completely smooth with no visible curds. Remove 1/4 cup of this smooth cottage cheese and set it aside for the brownie batter.
- Make Cheesecake Mixture: To the remaining cottage cheese in the processor, add the softened cream cheese and sugar. Process until the mixture is smooth and creamy, about 1 minute. Then add the egg and vanilla extract and continue blending until everything is well combined and silky.
- Prepare Brownie Batter: In a large bowl, prepare the brownie mix according to the package instructions, which typically involve combining the mix with oil, water, and eggs as specified. Stir in the chocolate whey protein powder and the reserved 1/4 cup smooth cottage cheese mixture to enrich the batter with protein and creaminess. Reserve 1/3 cup of this brownie batter for topping.
- Assemble Brownies: Pour the remaining brownie batter into the prepared baking pan, spreading it evenly. Spoon the cheesecake batter over the brownie layer and spread into an even layer. Dollop spoonfuls of the reserved 1/3 cup brownie batter on top of the cheesecake layer. Using a knife or toothpick, drag through the layers in figure-8 motions to create attractive swirls combining the brownie and cheesecake batters.
- Bake: Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist cheesecake crumbs. The cheesecake layer should be bouncy with a slight give when gently touched in the center.
- Cool and Slice: Remove the brownies from the oven and transfer the pan to a wire rack. Allow the brownies to cool completely for at least 3 hours to set before lifting them out using the parchment overhang and slicing into squares.
Notes
- Ensure the cottage cheese is smooth to prevent large curds in the cheesecake topping.
- Use room temperature ingredients for better blending and texture.
- Cooling the brownies thoroughly is essential to achieve clean slices.
- You can adjust the protein powder amount based on preference, but do not exceed 2 tablespoons to avoid altering texture drastically.
- The swirl design can be customized using different patterns if desired.
Keywords: high protein brownies, cottage cheese cheesecake, protein brownies, chocolate whey protein dessert, healthy brownies
