Preheat your oven to 350°F (175°C) and position a rack in the middle of the oven. Line an 8x8 inch baking pan with parchment paper, leaving 2-inch overhang on two opposite sides for easy removal.

Add the cottage cheese, eggs, granulated sugar, and vanilla extract to a high-speed blender. Blend on high for 30-60 seconds, stopping when you see absolutely no cottage cheese curds and the mixture looks like smooth pancake batter.

Add the cocoa powder, baking powder, and salt to the blender. Pulse just until combined, about 10-15 seconds. Be careful not to overmix.

Remove the blender jar and gently stir in the chocolate chips by hand using a spatula.

Pour the brownie batter into your prepared pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top if desired.

Bake for 20-25 minutes until the edges are set but the center still looks slightly underdone. A toothpick inserted in the center should come out with a few moist chocolate crumbs attached, not wet batter or completely clean.

Let the brownies cool completely in the pan for at least 30 minutes. For cleanest cuts, refrigerate for 1 hour before slicing into 16 squares.