Description
Delight in these Cottage Cheese Pumpkin Cheesecake Brownies featuring a rich, gluten-free almond flour brownie base topped with a creamy, smooth pumpkin cottage cheese cheesecake layer. Baked to perfection, these high-protein brownies combine warm autumn spices with luscious chocolate chips for a comforting and nutritious dessert.
Ingredients
Scale
Brownie Base
- 1/2 cup grass-fed unsalted butter
- 1/4 cup cacao powder
- 1/2 cup coconut sugar
- 2 tsp vanilla extract
- 2 eggs
- 1.5 cups almond flour
- 2/3 cup chocolate chips
Cheesecake Layer
- 2 cups cottage cheese
- 1/2 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup greek yogurt
- 1 tsp vanilla extract
- 3 eggs
- 2 tbsp arrowroot powder
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat and Prepare: Preheat the oven to 350F and line an 8x8-inch baking dish with parchment paper for easy removal.
- Make Brownie Base: In a bowl, combine melted butter, cacao powder, coconut sugar, vanilla extract, and eggs. Mix well until smooth. Fold in almond flour until just combined, then gently fold in the chocolate chips. Press this batter evenly into the prepared baking dish.
- Prepare Cheesecake Layer: Add cottage cheese, pumpkin puree, coconut sugar, greek yogurt, vanilla extract, eggs, arrowroot powder, pumpkin pie spice, cinnamon, nutmeg, and salt to a food processor. Pulse until the mixture is completely smooth and creamy.
- Assemble: Pour the cheesecake mixture over the brownie base in the baking dish. Optionally, swirl in some pumpkin butter if desired to add extra flavor and visual interest.
- Bake: Bake in the preheated oven for 60 minutes. The edges should be fully set, with only a slight jiggle remaining in the center when you gently shake the pan.
- Cool and Chill: Remove from the oven and let cool on the counter for 1 hour. Then transfer to the refrigerator and chill for at least 6 hours or preferably overnight to fully set the cheesecake layer.
- Serve: Slice into 12 brownies and serve with whipped cream and optionally dairy-free caramel sauce for an indulgent finishing touch.
Notes
- These brownies are naturally gluten-free thanks to almond flour.
- Using grass-fed unsalted butter improves the flavor and nutritional profile.
- Arrowroot powder can be substituted with tapioca flour or cornstarch for thickening.
- For a vegan or dairy-free version, try dairy-free alternatives for cottage cheese and yogurt, though it will affect texture.
- Allow the brownies to chill fully to ensure clean slices and better texture.
- Adding a swirl of pumpkin butter on top before baking enhances pumpkin flavor and creates a decorative effect.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 85 mg
