I made these gluten-free (no matzah meal that makes us constipated during Passover) cottage cheese brownies especially for Passover. They are very moist, fudgy, and packed with deep chocolate flavour in every bite. They are healthier than your average brownie recipe and high in protein from the cottage cheese, eggs, and almond flour. Make them a day ahead as the texture only gets better as the brownies sit out at room temperature. They will become your favourite brownie recipe.

Method:

• Preheat the oven to 180°C (160°C fan/ 350°F) and line a 20cm (8”) square pan  with baking parchment.
• Add the cottage cheese to a blender or a food processor and blend until smooth and creamy.
• Transfer the cottage cheese into a medium mixing bowl and add the eggs, coconut oil, and vanilla; whisk until smooth.
• Add in the almond flour, cocoa powder, sugar, baking soda, and salt. Gently fold the dry ingredients into the wet with a large spoon, just until a smooth mixture forms.
• Chop the chocolate into smaller pieces.
• Transfer the brownie batter to the prepared pan. Top the brownies with the chocolate pieces and bake for 22-25 minutes. The brownies will look a little wet when you pull them out, but they will set at room temperature.
• Allow the brownies to cool before slicing. Serve sprinkled with flakey salt, if desired. Enjoy!

From the Jewish Food Hero Kitchen