Easy Cottage Cheese Brownies

Preheat the oven to 350°F. Line an 8 x 8″ metal baking dish (see Notes) with a piece of parchment paper, cut so that it extends on two sides to easily remove the brownies from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.

In the bowl of a large food processor, add the cocoa powder, flour, sugar, baking powder, and salt and pulse to combine. Add cottage cheese, eggs, and vanilla extract and process for a few seconds until a batter forms.

Place ½ cup chocolate chips into a dry glass measuring cup or glass bowl (make sure it’s completely dry or the chocolate will seize). Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds and stir. At this point it should be mostly melted with a few chunks: keep stirring and if necessary cook another 15 seconds until all the chocolate chunks disappear and the chocolate is perfectly smooth*. Pour the melted chocolate into the food processor and process until combined and a smooth batter forms.

Add the remaining ½ cup chocolate chips and pulse twice until combined, scraping once and processing again. Pour the batter into the prepared pan and smooth into an even layer. Sprinkle another handful or two of chocolate chips over the top.

Bake 33 to 40 minutes until set in the center (and the center no longer looks shiny). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further. Slice into 16 pieces and enjoy warm or cool to room temperature. Store at room temperature wrapped in foil for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).