Preheat your oven to 175°C (350°F)

Line an 8x8 inch baking pan with parchment paper

Lightly grease the sides so the brownies release easily

Pro tip: Leave a little parchment overhang on the sides — it makes lifting the brownies out so much easier after baking.

Add the cottage cheese to a blender or food processor

Blend until completely smooth and creamy

Scrape down the sides if needed and blend again

Pro tip: Don’t rush this step. A super smooth cottage cheese base is what gives these brownies that rich, fudgy texture instead of a lumpy bite.

Pour the blended cottage cheese into a mixing bowl

Add eggs, vanilla extract, honey (or maple syrup), and melted butter

Whisk everything together until fully combined

Pro tip: Whisk until the mixture looks silky and uniform—this helps the batter bake evenly later.

Sift in cocoa powder, protein powder, almond flour, baking powder, and salt

Stir gently using a spatula until no dry spots remain

The batter should be thick but smooth

Pro tip: Mix slowly at this stage. Overmixing can make the brownies dense instead of soft and fudgy.

Add chocolate chips into the batter

Gently fold them in so they’re evenly distributed

Pro tip: Save a small handful to sprinkle on top before baking for that melted chocolate finish.

Pour the batter into your prepared pan

Spread it evenly with a spatula

Bake for 20–25 minutes, or until the center is just set

Pro tip: Don’t overbake. The brownies should still look slightly soft in the center—they firm up as they cool.

Let the brownies cool in the pan for at least 15–20 minutes

Lift them out using the parchment paper

Slice into squares once fully cooled

Pro tip: For cleaner cuts, chill them in the fridge for 30 minutes before slicing.