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Cottage Cheese Brownie Batter Pudding - A Creamy, Chocolatey High-Protein Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Full-fat or 2% cottage cheese (1 cup; small curd blends smoothest)
  • Unsweetened cocoa powder or Dutch-process cocoa (3–4 tablespoons)
  • Sweetener of choice: maple syrup, honey, or powdered/granulated zero-calorie sweetener (2–3 tablespoons, to taste)
  • Vanilla extract (1 teaspoon)
  • Pinch of salt (enhances chocolate flavor)
  • Milk of choice (1–3 tablespoons to thin as needed; dairy or non-dairy)
  • Chocolate chips or chopped dark chocolate (optional, 2 tablespoons, for mix-ins)
  • Almond butter or peanut butter (optional, 1 tablespoon, for richness)
  • Espresso powder (optional, 1/4 teaspoon, boosts chocolate depth)

Method
 

  1. Prep your blender. Use a high-speed blender or food processor. A stick blender also works if your cottage cheese is already creamy.
  2. Add base ingredients. Scoop in the cottage cheese, cocoa powder, sweetener, vanilla, and salt. If using espresso powder or nut butter, add them now.
  3. Blend until silky. Start low, then increase speed for 30–60 seconds. Scrape down the sides and blend again until completely smooth and glossy.
  4. Adjust consistency. Add milk 1 tablespoon at a time and blend again. Stop when it looks like thick brownie batter. Don’t over-thin.
  5. Taste and tweak. Add a bit more cocoa for intensity or more sweetener if you like it richer. A tiny extra pinch of salt can make the chocolate pop.
  6. Fold in texture. Stir in chocolate chips or chopped chocolate with a spoon. This keeps some pieces intact for that “brownie bite” feel.
  7. Chill (optional but recommended). Transfer to a jar or bowl and chill 30–60 minutes. The pudding thickens and the flavors meld.
  8. Serve. Top with a few extra chips, a drizzle of nut butter, or a sprinkle of flaky salt. Enjoy cold with a spoon.