Ingredients

• 1 cup (225 g) cottage cheese, blended until smooth
• 1 cup (120 g) carrots, steamed until soft and pureed
• ½ cup (50 g) unsweetened cocoa powder
• 2 large eggs
• ¼ cup (60 ml) honey or maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (60 g) oat flour (or finely ground oats)
• ½ cup (60 g) chopped walnuts
• Optional: ¼ teaspoon cinnamon
• Optional: ¼ cup dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper.
3. Blend the cottage cheese until smooth.
4. Steam carrots until very soft and puree until smooth.
5. In a large bowl, whisk together cottage cheese, carrot puree, eggs, honey, and vanilla.
6. Add cocoa powder, oat flour, baking powder, salt, and cinnamon (if using). Mix until combined.
7. Fold in chopped walnuts and chocolate chips.
8. Pour batter into the prepared pan and spread evenly.
9. Bake for 28–35 minutes, or until a toothpick comes out with a few moist crumbs.
10. Cool completely before slicing.

Yield

• 9 large brownies
• or 12 smaller brownies

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Nutrition (Approximate)

Per brownie (9 servings):

• Calories: 150–170
• Protein: 7–8 g
• Carbohydrates: 13–15 g
• Fat: 8–10 g
• Fiber: 3–4 g

Values vary depending on sweetener and chocolate chips used.

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Nut Information

Walnuts

• Rich in omega-3 fatty acids (ALA)
• Good source of:
  • Healthy fats
  • Protein
  • Fiber
  • Magnesium
  • Copper
  • Manganese
  • Vitamin B6

Allergy Warning

Contains:

• Tree nuts (walnuts)
• Dairy (cottage cheese)
• Eggs

For a nut-free version:

• Omit walnuts.
• Replace with sunflower seeds or pumpkin seeds if desired.

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Storage

Room Temperature

• Up to 2 days in an airtight container.

Refrigerator

• Up to 5 days.

Freezer

• Up to 3 months.
• Wrap individual brownies and thaw overnight in the refrigerator.

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Tips

• Blend the cottage cheese well for the smoothest texture.
• Steam carrots until very soft.
• Do not overbake; the brownies continue to set as they cool.
• Chill before slicing for cleaner edges.
• Add espresso powder (½ teaspoon) to enhance the chocolate flavor.

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Frequently Asked Questions

Q: Can I use ricotta instead of cottage cheese?
Yes. Ricotta works well and gives a similarly creamy texture.

Q: Can I make these gluten-free?
Yes. Use certified gluten-free oat flour.

Q: Can I make them dairy-free?
Replace cottage cheese with a thick dairy-free yogurt or dairy-free cream cheese alternative, though the texture will change slightly.

Q: Can I use raw carrots?
It’s best to steam them first. Steamed carrots blend more smoothly and produce a moister brownie.

Q: Why are my brownies too wet?
They may need a few extra minutes in the oven, or the carrot puree may have contained excess water. Let the puree cool and drain any excess liquid before mixing.

Q: Can I reduce the sweetener?
Yes. You can reduce it to 2–3 tablespoons if you prefer a less sweet brownie.

Q: What can I add for extra flavor?
Try:

• Orange zest
• Cinnamon
• Instant espresso powder
• Dark chocolate chips
• A pinch of sea salt on top