Preheat your oven to 350°F (175°C). Line a small 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.

In a high-powered blender or food processor, combine the cottage cheese, honey, eggs, and vanilla extract. Blend for 1 to 2 minutes until the mixture is completely smooth and creamy, ensuring no cottage cheese lumps remain. Scrape down the sides to incorporate everything.

Add the cocoa powder, baking powder, and salt to the smooth wet mixture. Blend or process briefly until the batter is thick, uniform, and dark brown. Do not overmix. If using optional chocolate chips or nuts, fold them in now.

Pour the batter into the prepared 8×8 inch pan and spread it into an even layer. Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).

Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.

Once cool, slice into 9 uniform squares.