Cottage Cheese Fudgy Brownies (Caramel Rolo Edition)
Craving chocolate on your GLP-1 journey without the heavy sugar crash? These ultra-fudgy cottage cheese brownies deliver rich cocoa indulgence and gooey caramel pockets in a manageable, protein-dense portion that is gentle on sensitive digestion. Made with smooth cottage cheese and pantry staples for under R7 a square.
Equipment
- Blender or food processor
Ingredients
- 2 large eggs
- 200 g low-fat cottage cheese, smooth or chunky blended smooth
- 60 g erythritol or xylitol (or standard sugar), approx. ⅓ cup
- 1 tsp vanilla extract (5ml)
- 80 g chocolate slab (Rum & Raisin or plain milk chocolate), gently melted
- 45 g cake flour or all-purpose flour (approx. ⅓ cup + 1 tbsp), spooned and levelled
- 30 g unsweetened cocoa powder (¼ cup)
- ¼ tsp Baking soda
- ¼ tsp fine salt
The Caramel Fold & Topping
- 70 g Rolo chocolate slab (about half a 150g bar), roughly broken
- optional: white chocolate chips, roughly broken
Instructions
- Preheat & Prepare: Preheat your oven to 175°C (or 160°C in an air fryer). Line a small square or rectangular baking tin (approx. 18x18 cm or 20x10 cm) with baking paper, leaving an overhang on the sides for easy lifting.
- Blend the Wet Ingredients: Place the eggs, cottage cheese, sweetener, and vanilla extract into a blender cup or food processor. Blend on high for 30 - 45 seconds until completely silky, pale, and free of visible curds.
- Incorporate Melted Chocolate: Melt the 80g chocolate slab in short 15-second microwave bursts or over a gentle water bath. Slowly whisk the warm melted chocolate into the blended cottage cheese base until completely smooth and glossy.
- Combine Dry Ingredients: In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift or tip into the wet mixture and gently fold using a silicone spatula just until no dry flour streaks remain. Do not overmix, or the brownies will lose their fudgy crumb!
- Layer with Caramel Pockets: Fold half of the chopped Rolo chunks into the batter. Pour into your prepared baking tin and smooth the top. Press the remaining Rolo pieces evenly across the surface.
- Bake to a Soft Set: Bake for 20 to 22 minutes. The edges should appear set and matte, while the centre retains a slight, soft wobble.
- Chill & Slice: Allow the brownies to cool completely at room temperature, then chill in the fridge for at least 1 - 2 hours. The cocoa butter and cottage cheese will firm up into a decadent, dense fudge texture before slicing into 8 squares.
Tip: If the chocolate stays "dry" and crumbly when melting it in the microwave, add 1 tbsp of milk and stir until blended well.
Tip: Don't press the Rolo chunks too deep into the batter - it will be swallowed as the batter expands while cooking!
Notes
GLP-1 Recipe Snapshot per Serving (1 Brownie Square):
- 🔥Calories: ~165 kcal
- 🍗 Protein: ~6.3g
- 🌾 Carbohydrates: ~14.4g
- 🥑 Fat: ~8g
- 🪙 Estimated Cost: ~R6.20 per square **
