Lightly grease a microwave-safe ramekin (6-8 oz capacity works perfectly) with butter or cooking spray to prevent sticking. In a blender or food processor, combine the egg, cottage cheese, cocoa powder, monk fruit sweetener, and vanilla extract. Blend until completely smooth with no lumps—this usually takes 30-45 seconds. The cottage cheese will break down and create a rich, fudgy batter. I like to scrape down the sides halfway through blending to ensure everything is fully incorporated and the texture is silky.

Pour the smooth batter from Step 1 into the prepared ramekin. Sprinkle chocolate chips evenly over the top—I find mixing some directly into the batter and reserving others for topping gives you pockets of chocolate throughout and a nice appearance. Microwave on high for 1.5 to 2 minutes, checking at the 1.5-minute mark by gently shaking the ramekin. The brownie should be mostly set on the edges but still have a slight jiggle in the very center—this is the sweet spot for a fudgy texture. If it's still too wet, add 15-second increments until it reaches the desired firmness.

Remove the brownie from the microwave carefully using an oven mitt, as the ramekin will be hot. Let it cool for 2-3 minutes before eating—this allows it to set slightly more and develop the best fudgy texture. You can eat it straight from the ramekin with a spoon for an indulgent treat, or run a knife around the edges and invert it onto a plate if you prefer.