Preheat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
Add to a blender cottage cheese, egg, cocoa powder and granular sweetener. Optionally, add baking powder, coffee powder and a pinch of salt. Blend until all ingredients are combined into a smooth brownie batter.
Transfer cottage cheese brownie batter to the prepared pan, and optionally sprinkle with chocolate chips on top. Bake in hot oven for 22 to 30 minutes – mine took 25 minutes. Let cool completely at room temperature before slicing.
Once cooled, seal and store in the fridge for a maximum of 4 days.
