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Cottage Cheese and Raspberry Brownies

These cottage cheese and raspberry brownies are a healthier twist on a classic treat - gluten-free, and naturally lower in fat and sugar. They’re soft, fudgy, and full of rich chocolate flavour, with bursts of juicy raspberries in every bite. Perfect with morning coffee or afternoon tea, they can also be dressed up for special occasions with a cream cheese frosting, raspberry glaze, or buttercream - depending on your dietary needs.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g cottage cheese
  • 1 large egg beaten (or 1 flax egg for vegan)
  • 2 Tbsp almond butter
  • 3 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • 3 Tbsp date syrup or more, to taste
  • ½ cup fresh raspberries
  • ½ cup almond flour or rice flour
  • ½ cup dark chocolate chips

Method
 

  1. Preheat the oven to 180°C / 350°F.
  2. Add the cottage cheese, egg, cocoa powder, almond butter, vanilla and date syrup to a food processor. Blend until smooth.
  3. Fold in the raspberries and almond (or rice) flour, then stir in the chocolate chips.
  4. Grease a 22 × 22 cm (9 × 9 inch) baking dish and line it with parchment paper.
  5. Pour in the brownie batter and smooth the top evenly.
  6. Bake on the middle shelf for about 25 minutes — the brownies should still feel soft and slightly underbaked in the centre.
  7. Allow to cool to room temperature, then chill in the fridge for 30 minutes to set fully before cutting.
  8. Slice and serve- plain or topped with your choice of frosting.