Dessert

Cottage Cheese Cheesecake Brownies

Boxed brownie batter swirls through a cottage cheese and cream cheese layer for marbled brownies.

Serving ideas

Cut into nine squares after cooling.

See the ingredient checklist

cooking spray
3/4 cup cottage cheese, at room temperature
8 oz softened cream cheese
1/4 cup granulated sugar, 50 g
1 large egg
1 tsp pure vanilla extract
1 package brownie mix, 17.3 to 18.3 oz, plus ingredients called for on the package
1 tbsp chocolate whey protein powder

Leave a parchment overhang so the cooled brownies lift out of the pan.

Heat the oven to 350°F. Spray a 9-inch square baking dish and line it with parchment, leaving an overhang on two sides.
Process the cottage cheese until smooth. Reserve 1/4 cup. Add the cream cheese and sugar to the processor and blend about 1 minute, then blend in the egg and vanilla.
Prepare the brownie mix as directed on the package. Stir in the protein powder and reserved cottage cheese. Set aside 1/3 cup brownie batter and spread the rest in the pan.
Spread the cheesecake batter over the brownie layer. Dollop the reserved brownie batter on top and drag a knife or toothpick through it in figure eights.
Bake 35 to 40 minutes, until a tester comes out mostly clean and the cheesecake layer is set at the edges with a little give in the center. Cool on a rack for at least 3 hours.

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

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Boxed brownie batter swirls through a cottage cheese and cream cheese layer for marbled brownies.

Total Time 4

Servings: 9 brownies

Course: Dessert

Cuisine: American

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cooking spray
¾ cup cottage cheese, at room temperature
8 oz softened cream cheese
¼ cup granulated sugar 50 g
1 large egg
1 tsp pure vanilla extract
1 package brownie mix 17.3 to 18.3 oz, plus ingredients called for on the package
1 tbsp chocolate whey protein powder

Get Recipe Ingredients

Heat the oven to 350°F. Spray a 9-inch square baking dish and line it with parchment, leaving an overhang on two sides.
Process the cottage cheese until smooth. Reserve 1/4 cup. Add the cream cheese and sugar to the processor and blend about 1 minute, then blend in the egg and vanilla.
Prepare the brownie mix as directed on the package. Stir in the protein powder and reserved cottage cheese. Set aside 1/3 cup brownie batter and spread the rest in the pan.
Spread the cheesecake batter over the brownie layer. Dollop the reserved brownie batter on top and drag a knife or toothpick through it in figure eights.
Bake 35 to 40 minutes, until a tester comes out mostly clean and the cheesecake layer is set at the edges with a little give in the center. Cool on a rack for at least 3 hours.

Leave a parchment overhang so the cooled brownies lift out of the pan.

Adapted from Gabriella Stern, Delish.

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