1. Preheat your oven to 350 F (175 C). Lightly grease an 8×8 inch baking pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on two sides.

2. In a blender or food processor, combine the full-fat cottage cheese, melted unsalted butter, unsweetened almond milk, large eggs, and vanilla extract. Blend until the mixture is completely smooth and creamy, with no visible lumps of cottage cheese.

3. In a separate medium-sized bowl, whisk together the unsweetened cocoa powder, granulated sugar, protein powder, all-purpose flour, baking soda, and salt. Make sure there are no lumps in the cocoa powder or flour.

4. Pour the smooth wet ingredient mixture from the blender into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.

5. Gently fold in the chocolate chips. You can reserve a few to sprinkle on top before baking.

6. Pour the brownie batter into your prepared 8×8 inch baking pan and spread it evenly with the spatula. Place the pan in the preheated oven and bake for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter.

7. Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once fully cooled, use the parchment paper overhang to lift them out of the pan and cut them into squares.