Fudgy Flourless Cottage Cheese Blondies

These cottage cheese blondies are the ultimate hack for anyone who wants a rich, gooey dessert that secretly packs a serious protein punch. The secret to these incredibly dense, gluten-free bars lies in a rich, wholesome ingredient trifecta — vanilla protein powder, creamy nut butter and cottage cheese. By whipping the cottage cheese until completely silky, it replaces heavy baking oils and butter, yielding a dense, cheesecake-like moisture that won't cause a sugar crash.

The absolute highlight of this dessert comes when you fold in thick, hand-chopped chunks of Wild West Chocolate. Every single bite delivers decadent pockets of melting real chocolate that balance beautifully with the warm, rich base. Naturally sweetened and served chilled right out of the fridge, these ultra-gooey blondies are the perfect excuse to enjoy your favorite chocolate all day long.

INGREDIENTS:

• 16 ounces full-fat cottage cheese
• 1 cup drippy peanut butter
• 1 ½ cups almond flour
• ½ cup coconut sugar
• 1 scoop vanilla protein powder (optional)
• 3 tablespoons of Wild West chocolate, chopped
• 1 teaspoon vanilla extract optional
• Pinch of salt

HOW TO MAKE

1. Prep. Preheat the oven to 350 degrees F. Line an 8x8 baking dish or prepared baking pan with parchment paper and set aside.

2. Blend the cottage cheese. Add the cottage cheese to a food processor or high-speed blender and blend until smooth.

3. Mix the batter. Transfer the blended cottage cheese to a large mixing bowl. Add the peanut butter, almond flour, coconut sugar, vanilla protein powder (if using), vanilla extract, and a pinch of salt. Mix until fully combined. Fold in the chocolate chips. The batter will be very thick.

4. Bake. Scoop the batter into the prepared baking pan and press it down evenly with the back of a spatula. Bake for 20-25 minutes for softer blondies, or closer to 30 minutes if you want them more firm and cakey.

5. Cool and slice. Leave the blondies in the pan to cool completely in the fridge before slicing into squares. This helps them set (they're very gooey!)

TIPS & TRICKS

• Texture Secret: Make sure your nut butter is runny and "drippy". If the nut butter is stiff or dry from the bottom of the jar, your blondie batter will turn out too dry.
• Extra Protein Boost: Feel free to stir 1 scoop of your favorite vanilla protein powder into the batter before adding the chocolate chips for an extra macro boost.
• Nut-Free Alternative: Swap out the nut butter for sunflower seed butter and replace the rich moisture balance by adding ½ cup of oat flour.

THE RECIPE PERKS

• They’re high protein. Between the cottage cheese, nut butter, and optional vanilla protein powder, these blondies have more protein than your average brownie recipe or blondie recipe.
• They’re made with wholesome ingredients. No artificial sweetener, no weird fillers, and no need for all purpose flour.
• They’re easy. All you need is a food processor or high-speed blender, a large mixing bowl, and an 8x8 baking dish.