High-protein microwave cottage cheese brownie

Step 1: Measure and Prepare Ingredients

1. Start by laying everything out. It makes the process smoother, especially when working with protein powders that can clump quickly.
2. Use accurate measuring tools to prevent dry or overly wet batter.
3. For a smoother brownie texture, consider blending the cottage cheese before adding it in. A quick blitz in a mini blender for 15 seconds will do the trick.

Step 2: Blend or Mix the Cottage Cheese Base

1. In your mug or ramekin, combine:
2. ½ cup cottage cheese
3. 1–2 oz of milk or your milk substitute

What to expect:

1. The mixture should become creamy and slightly thick — think yogurt consistency.
2. If it’s too thick, add another tablespoon of milk.
3. Don’t skip this step! If you don’t mix thoroughly, your brownie may have lumpy curds and uneven texture.

Step 3: Combine and Fold in Dry Ingredients

1. Add to your mug:
2. 1 scoop chocolate protein powder
3. 2 tbsp cocoa powder
4. 2 tsp sweetener
5. 1 tsp baking powder
6. Pinch of salt
7. Use your fork or whisk to fold gently but thoroughly.

Consistency check:

1. The batter should be thick but not dry — a soft pudding-like texture is ideal.
2. If it’s too dry, add a splash of milk. Too wet? Add 1 more tsp cocoa powder or a dash more protein powder.
3. Avoid overmixing, especially with whey-based powders — they can become rubbery if agitated too much.

Step 4: Adjust the Consistency

1. This is a crucial step and often overlooked.
2. Scoop test: Your spoon should glide through the batter without resistance, but it shouldn’t drip like a smoothie.
3. Taste the batter. Yes, it’s safe! Adjust sweetness or cocoa if needed.
4. Think of this like the Goldilocks zone — not too runny, not too firm.

Step 5: Microwave – Timing, Texture, and What to Watch For

1. Place the mug in the center of your microwave.
2. Microwave on high for 60–90 seconds.
3. At 60 seconds, check the surface. If the center is slightly soft and jiggly, it’s ready. It will firm up as it cools.
4. If the top is still wet or raw, continue in 10-second increments.

What NOT to do:

1. Don’t cook it for more than 90 seconds straight — it will overcook and turn rubbery.
2. Avoid microwaving in intervals longer than 10 seconds once past 60 seconds — protein cooks fast and can dry out quickly.

What to expect:

1. The top should rise slightly and pull away from the edges.
2. Inside should be fudgy, not bone-dry — like a lava cake center.
3. Let it sit for 1–2 minutes before eating. This helps it set and enhances the flavor.