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Prepare the pan: Butter an 9x9-inch baking pan and line it with parchment paper, allowing some overhang for easy removal. Preheat your oven to 350°F (175°C).
Mix dry ingredients: In a medium bowl, whisk together the cocoa powder, instant coffee, baking powder, and salt. Set aside.
Blend wet ingredients: In a blender, combine the eggs, sugar, vanilla extract, and cottage cheese. Blend until smooth.
Melt chocolate chips: Using a double boiler or microwave (in short bursts, stirring frequently), melt the chocolate chips with the butter. Add this to the blender with the egg mixture and blend until fully incorporated.
Combine: Pour the blended mixture into the bowl with the dry ingredients. Stir until just combined. If using walnuts, gently fold them in.
Bake: Pour the batter into the prepared pan. Smooth the top with a spatula if needed. Bake for 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool and serve: Let the brownies cool in the pan for 35-40 minutes, then transfer them to a wire rack to cool completely before cutting into squares.
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