Everyday baking · Dessert · Snack
Banana Cottage Cheese Brownies
Fudgy, protein-packed brownies made with simple ingredients, naturally sweetened with banana and honey.
- Prep
- 10 min
- Cook
- 20–24 min
- Total
- 30–34 min (+ cooling)
- Serves
- 4Source yield: 4 large brownies
Ingredients
Servings
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Method
- Preheat the oven to 175°C (350°F). Line a small baking pan (about 20 × 10 cm or 8 × 4 in) with parchment paper or lightly grease it.
- Add 80 g cottage cheese to a blender and blend until smooth.
- In a large bowl, add 1 mashed banana, blended cottage cheese, 1 egg, 2 tbsp honey, and 1 tsp vanilla extract. Whisk until well combined.
- Add 30 g cocoa powder, 45 g oat flour, ½ tsp baking powder, and a pinch of salt. Mix until smooth. Fold in 10 g chopped walnuts. If using, mix in or sprinkle 20 g chopped dark chocolate on top.
- If the batter is too thick, stir in 1 tbsp of milk at a time until it is thick but spreadable.
- Spread the batter evenly into the prepared pan. Bake for 20–24 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let the brownies cool in the pan for at least 20 minutes. For the best texture, refrigerate for 1–2 hours (or up to 6 hours) before slicing into 4 large brownies.
Tips
- Warm a brownie in the microwave for 10–15 seconds before eating for an extra fudgy texture.
Notes
- Keep the brownies in the fridge for up to 5 days in an airtight container.
- They taste even better after a few hours in the fridge.
- For a gluten-free version, use certified gluten-free oats.
- If the batter is too thick, add 1 tbsp of milk at a time until it is spreadable.
- Cut into 4 large brownies, or 8 smaller ones.
Equipment
- Small baking pan (about 20 × 10 cm or 8 × 4 in)
- Blender
Substitutions
- Walnuts: Almonds or pecans — Or omit them.
Nutrition
Per serving · recipe makes 4
- Calories
- 239
- Protein
- 10.5 g
- Carbohydrates
- 28 g
- Fat
- 9 g
- Fiber
- 4 g