In a microwave-safe mug or small bowl, add the cottage cheese, chocolate protein powder, cocoa powder, baking powder, and salt. Stir vigorously until the mixture is relatively smooth and well combined—this breaks down the cottage cheese curds and distributes the dry ingredients evenly. The texture should be thick and slightly lumpy at this point, which is exactly what you want for a moist brownie crumb.

Pour in the maple syrup and vanilla extract, stirring until fully incorporated. I like to add the maple syrup before the almond milk because it dissolves more easily into the thick base, ensuring even sweetness throughout. Now slowly add the almond milk one teaspoon at a time, stirring well between additions. You're aiming for a thick batter consistency—thicker than cake batter but not as stiff as the initial mixture. Fold in the chocolate chips last so they stay intact and distributed throughout.

Microwave the brownie batter on high for 1 minute. The brownie will rise slightly and set on top while staying fudgy inside—this is perfect for a single-serve brownie. If your microwave runs hot or your mug is particularly deep, check at 45 seconds; you want the top to be set but the interior still moist. I prefer to slightly undercook rather than overcook since the residual heat will continue setting it as it cools.

Let the brownie cool in the mug for 2-3 minutes before eating. This resting time allows the structure to firm up slightly and makes it easier to eat. If you prefer it warm and fudgy, enjoy it sooner; if you like it more cake-like, let it cool completely.