Add the cottage cheese, maple syrup, vanilla, and almond extract to a blender or food processor. Blend on medium speed for 1-2 minutes until the mixture is completely smooth and creamy with no lumps. I find that using thicker cottage cheese varieties like Good Culture gives you a better texture—it blends more easily and creates a richer base without excess liquid.

Transfer the blended cottage cheese mixture to a bowl. Add the oat flour and cacao powder, then gently fold them together using a spatula until just combined—you want to keep the mixture light and airy. I always use finely-ground oat flour like Bob's Red Mill because it incorporates smoothly without creating a grainy texture, and cacao powder delivers a deeper, more sophisticated chocolate flavor than regular cocoa powder.

Divide the brownie batter into bowls or serving glasses. Serve right away alongside cookies for dunking, fresh berries for texture contrast, or fruit for brightness. The batter is best enjoyed fresh while it still has that light, whipped consistency.