Blend the cottage cheese in a blender or food processor until it becomes completely smooth and creamy. Take your time with this step — the smoother the cottage cheese, the fudgier your brownies will turn out. If you still see tiny grains, blend for another 10–15 seconds until the texture is silky.

In a mixing bowl, whisk the blended cottage cheese, Greek yogurt, eggs, vanilla extract, and sweetener. Whisk until the mixture looks glossy and uniform with no streaks. This creamy base helps the brownies stay moist without using butter or oil.

In a separate bowl, sift together the cocoa powder, protein powder, oat or almond flour, and a pinch of salt. Sifting helps remove lumps, especially from cocoa powder, and makes the dry ingredients easier to fold into the batter without overmixing.

Add the dry mixture to the wet mixture gradually. Use a silicone spatula to fold everything together gently. Fold just until you no longer see dry spots — overmixing can make protein brownies dense, so stop as soon as the batter looks evenly chocolatey and smooth.

If you’re adding chocolate chips, stir them in now. A small handful makes the brownies richer and adds melty chocolate pockets throughout. Fold them in lightly so the batter stays thick and fudgy.

Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to make lifting the brownies easy later. Pour the batter into the pan and use your spatula to spread it out evenly. Tap the pan on the counter a couple of times to release any trapped air bubbles.

Bake the brownies at 325°F (160°C) for 22–28 minutes. Start checking at the 22-minute mark. The edges should look set, while the center should still be slightly soft and a little jiggly. A toothpick should come out with moist crumbs — not wet batter and not completely clean.

Let the brownies cool fully in the pan for at least 30–40 minutes. Cooling helps them firm up and develop that rich, fudgy texture. For an even denser brownie, place the pan in the fridge for an hour before slicing.

Once cooled, lift the brownies out using the parchment overhang and slice them into neat squares. Wipe your knife between cuts for clean edges.

Store the brownies in an airtight container in the refrigerator for 4–5 days. They taste even better on the second day as the chocolate flavor deepens. For longer storage, freeze them for up to 2 months. Thaw at room temperature or warm gently in the microwave for 10–15 seconds.