Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Add cottage cheese, eggs and honey to a blender and blend until completely smooth, scraping down the sides of the machine with a spatula as needed. Make sure there are no chunks of cottage cheese remaining. Add in the cocoa powder and blend until the cocoa powder is fully incorporated and the batter is uniform in color.

Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until the center of the brownies are set and toothpick inserted comes out mostly clean. If you make this with the coconut sugar, the brownies will initially puff up a lot during baking and also crack slightly, but will sink back down once the brownies cool. If you make the brownies with honey, the brownies will get more moist on the surface as they cool.

For best results, wait several hours to cut and serve the brownies. If possible, wait for them to fully rest overnight in the fridge before eating. Waiting a few hours or overnight will allow the brownies to become sweeter. The brownies are more tangy if eaten soon after they are baked. You can also add frosting before serving the brownies. Store leftover brownies in an airtight container in the fridge.