Cottage Cheese Brownies (Printable Version)

Rich, fudgy brownies enhanced with a creamy cottage cheese swirl for a luscious twist.

# What You'll Need:

→ For the 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

→ For the Cottage Cheese Swirl

09 - 3/4 cup cottage cheese
10 - 1 large egg yolk
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal later.
02 - In a large bowl, whisk melted butter and granulated sugar until smooth and well incorporated. Add eggs and vanilla extract, whisking until the mixture is glossy and thoroughly combined.
03 - Sift cocoa powder, all-purpose flour, salt, and baking powder directly into the wet ingredients. Mix gently with a spatula just until combined; do not overmix to maintain a tender texture.
04 - In a separate bowl, blend cottage cheese using a food processor or immersion blender until completely smooth and creamy. Add egg yolk, granulated sugar, and vanilla extract; blend until fully incorporated and no lumps remain.
05 - Pour brownie batter into the prepared pan, spreading evenly with a spatula to create a smooth surface. Spoon dollops of the cottage cheese mixture over the batter, distributing evenly across the top.
06 - Using a knife or skewer, gently swirl the cottage cheese mixture into the brownie batter in a figure-eight or circular motion. Take care not to overmix; you want distinct marbled patterns, not a fully blended batter.
07 - Bake for 33 to 36 minutes, or until the edges are set and slightly pulling away from the pan sides. A toothpick inserted into the center should emerge with a few moist crumbs but not wet batter.
08 - Allow brownies to cool completely in the pan before slicing. This step is crucial as the brownies continue to set and the flavors develop during cooling. Lift out using the parchment paper overhang and cut into 12 equal squares.

# Expert Hints:

01 -
  • The cottage cheese swirl creates this incredible creamy tang that cuts through all that intense chocolate darkness
  • These stay miraculously fudgy for days, assuming they last that long in your house
02 -
  • Overmixing the brownie batter develops too much gluten, making them tough instead of fudgy
  • Blending the cottage cheese until absolutely smooth is nonnegotiable for that creamy swirl texture
03 -
  • Use room temperature ingredients for the smoothest, most cohesive batter
  • The toothpick test is tricky with the swirl, insert it in a purely chocolate section

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