Cottage Cheese Passover Brownie recipe

Making curds cool since forever: Cottage Cheese

I know that Passover is not until Monday, April 22, 2024 but healthier brownies are always good so I am giving us two months to get into this recipe before Passover. 

I made these cottage cheese, Passover-friendly brownies gluten-free, one of my considerations being that too much matzo meal makes us constipated and uncomfortable during Passover. These brownies are very moist, fudgy, and packed with deep chocolatey flavor in every bite. They are healthier than your average brownie recipe and higher in protein from the cottage cheese, eggs, and almond flour. Make them a day ahead as the texture only gets better after the brownies have been sitting out at room temperature. 

Cottage cheese is one of my favorite staple foods because my mother loves it and so I grew up on it - it's that simple. Growing up, cottage cheese was served sweet with a dollop of raspberry jam. The contrast of the tangy sweetness of the jam against the creamy backdrop never failed to please. Other times, we opted for a savory twist, mixing the cottage cheese with chopped ripe tomatoes and crisp cucumbers, seasoned with cracked pepper. The result is a refreshing and cooling dish.  Sadly, the rest of my family is not as into cottage cheese as me. So its one of the foods I try to sneak into dishes - like quiche, pasta sauce and now brownies!

Although dairy is mostly associated with the holiday of Shavuot, it's a favorite during Passover too! 

This recipe is one I contributed to the upcoming Jewish Food Hero community cookbook: Sweet & Jewish: 98 Dessert Recipes from Kitchens Worldwide. Sweet & Jewish is a compilation of recipes contributed by Jewish bakers and dessert makers from around the world. Their recipes invite us into the heart of family food stories, some of them stretching back through several generations and across continents. 

Brief History Of Brownies: Americana

The brownie's history traces back to late 19th-century America. Initially appearing in a 1897 Sears Catalog , brownie recipes evolved over time, leading to their widespread popularity as a beloved dessert staple in American baking. With variations ranging from fudgy to cakey, brownies became synonymous with indulgence and comfort food. Their cultural impact extends globally, with modern adaptations catering to diverse dietary preferences. Today, brownies are an American recipe that is enjoyed worldwide.  

“Passover Brownie” recipes are adaptations of the classic brownie recipe that adhere to the dietary restrictions of the Passover holiday. During Passover, which commemorates the Israelites' liberation from slavery in ancient Egypt, traditional Jewish dietary laws, particularly those regarding leavened bread (chametz), are observed. This means that ingredients such as wheat, barley, rye, oats, and leavening agents like yeast are prohibited.

Passover Brownie recipes typically substitute traditional flour with alternative ingredients that are permissible during the holiday, such as almond flour, potato starch, matzo meal, or a combination of these. Leavening agents are omitted or replaced with alternatives such as whipped egg whites or baking soda combined with vinegar.

History of Cottage Cheese 

Cottage cheese dates back centuries, with its origins somewhat murky but believed to have originated in Eastern Europe. The term "cottage cheese" itself emerged in the 1830s in England, likely due to the fact it was literally produced in cottages or on small farms. However, the cheese itself has likely been made for much longer.

Here are some highlights of the Jewish connections to cottage cheese:

• Dairy in Jewish Cuisine
  Dairy foods hold special significance in Jewish dietary laws, particularly in the context of keeping kosher. According to Jewish dietary laws, meat and dairy products cannot be consumed together. This has led to the development of a variety of dairy-based dishes in Jewish cuisine.
  

• Shavuot:
  Cottage cheese features prominently in the celebration of Shavuot, a Jewish holiday that commemorates the giving of the Torah at Mount Sinai. Shavuot falls in the late spring or early summer, a time when dairy products are abundant. As a result, dairy-based dishes like blintzes (filled with cottage cheese) and cheesecakes became traditional foods for this holiday.
  

• Eastern European Jewish Cuisine:
  Cottage cheese was a staple in Eastern European Jewish cuisine, where it was used in both savory and sweet dishes. 

• Immigrant Influence:
  Jewish immigrants brought their culinary traditions, including dishes featuring cottage cheese, to various parts of the world. In countries like the United States, Jewish delis and bakeries popularized dishes like cheese blintzes, which often featured cottage cheese as a primary ingredient.
  

• Health and Dietary Considerations:
  Cottage cheese's high protein content made it an attractive dietary option for observant Jews, particularly during times when meat was less accessible or affordable. Its versatility also made it suitable for a range of dishes, from breakfast to dessert.

Overall, cottage cheese has deep roots in Jewish culinary traditions, particularly in Eastern European Jewish cuisine. Its significance in holiday celebrations and its adaptability in various dishes have cemented its place in Jewish culinary history.

And aside from all of this history, cottage cheese is a really adaptable, healthy, high-protein ingredient, so I encourage you to include it in more of your cooking - starting with these Cottage Cheese Brownies!

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Cottage Cheese Brownies

Dairy 

Prep time: 10 minutes

Cook time: 25 minutes

Yield: 9-12 brownies

I made these gluten-free (no matzo meal because it makes us constipated during Passover) cottage cheese brownies especially for Passover. They are very moist, fudgy, and packed with deep chocolate flavor 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 favorite brownie recipe! 

Ingredients: 

½ cup cottage cheese
2 large eggs
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
1 cup almond flour
½ cup unsweetened cocoa powder
1 cup coconut sugar (brown sugar also works, as does regular white sugar)

½ teaspoon baking soda
¼ teaspoon salt
2 oz. dark chocolate, roughly chopped

Tools:

Blender

Cutting board

Measuring cups and spoons

Medium mixing bowl

Parchment paper

Sharp knife

8x8-inch square pan

Instructions:

1. Preheat the oven to 350  F and line a square pan with a piece of parchment paper.

2. Add the cottage cheese to a blender or a food processor and blend until smooth and creamy.

3. Transfer the cottage cheese into a medium mixing bowl and add in the eggs, coconut oil, and vanilla; whisk until smooth.

4. 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.

5. Chop the chocolate into smaller pieces.

6. Transfer the brownie batter to the prepared pan. Top the brownies with the chocolate pieces and place in the oven to bake for 22-25 minutes. The brownies will look a little wet when you pull them out, but they will set at room temperature.

7. Allow the brownies to cool before slicing. Serve sprinkled with flakey salt, if desired. Enjoy!

I would love to hear your feedback on this recipe. Feel free to share your photos and thoughts in the comments below or with me via email. If you post your photos online, tag me on Instagram or Facebook at @jewishfoodhero. Enjoy, and happy healthier baking!

Share your experience!

Am Yisrael Chai

Kenden

Spread the joy of healthier Passover baking and share this delicious cottage cheese brownie recipe with a friend.