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Cottage Cheese Cookie Dough Brownies

Indulge in these decadent Cottage Cheese Cookie Dough Brownies that combine fudgy brownie layers with a creamy cookie dough topping, offering a guilt-free yet rich dessert experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Brownie Base
  • 4.5 oz dark chocolate for a rich flavor—consider using high-quality brands like Ghirardelli or Lindt.
  • 1 cup butter (melted and cooled slightly) helps create a fudgy texture.
  • 3/4 cup sweetener use your favorite—granulated or brown sugar both work well!
  • 3 large eggs (room temperature) for fluffiness.
  • 1 tsp vanilla extract enhances flavor.
  • 1/4 cup almond flour gluten-free substitute.
  • 2 tbsp coconut flour for texture.
  • 1/2 cup chocolate chips I like using semi-sweet for a balanced sweetness.
For the Cookie Dough Layer
  • 1 cup almond flour provides structure.
  • 4 tbsp butter (softened to room temperature) ensures a creamy consistency.
  • 1 oz cream cheese adds richness.
  • 1/3 cup sweetener for sweetness—feel free to adjust as needed.
  • 1 tsp molasses for depth of flavor.
  • 1.5 tsp vanilla extract for a sweet aroma.
  • 1 tsp coconut flour to absorb moisture.
  • 1/2 cup chocolate chips always a must-have!
  • 1/8 tsp sea salt to enhance the sweet flavors.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and grease a 9x13 inch baking dish thoroughly.
  2. Chop the dark chocolate into small pieces and combine it with the melted butter in a microwave-safe bowl. Microwave in 20-30 second intervals until melted, then let it cool for 2-3 minutes.
  3. In another bowl, whisk together the sweetener, eggs, and 1 tsp vanilla extract until smooth and creamy.
  4. Gradually add the cooled chocolate mixture to the egg mixture, stirring well to incorporate everything.
  5. Gently fold in the almond flour and coconut flour until smooth. Then fold in the 1/2 cup of chocolate chips.
  6. Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Cookie Dough Layer
  1. To make the cookie dough, beat together the softened butter and cream cheese with the sweetener in a separate bowl until smooth.
  2. Add the vanilla extract and molasses, and mix well. Gently combine in the almond flour and coconut flour until you create a thick dough.
  3. Toss in the chocolate chips and mix until evenly distributed.
  4. Once the brownies are out of the oven, allow them to cool for 10-15 minutes before spreading the cookie dough layer over the top.
  5. Sprinkle a pinch of sea salt on top.
  6. Let everything cool completely before slicing into squares.

Notes

Ensure your butter is softened to room temperature for the cookie dough layer. You can substitute the flours for regular flour if you're not gluten-free, but be mindful of the differences in texture.