Heat the oven to 350 F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift out the brownies.
Melt 1/4 cup dark chocolate chips until smooth and let the chocolate cool for 5 minutes.
Blend the cottage cheese, eggs, maple syrup, vanilla extract, and melted chocolate until completely smooth.
Whisk the oat flour, cocoa powder, protein powder, baking powder, and salt in a mixing bowl. Pour in the cottage cheese mixture and stir just until no dry streaks remain.
Fold in the remaining dark chocolate chips, then spread the batter evenly in the prepared pan.
Bake for 21 to 25 minutes, until the edges are set and the center has only a few moist crumbs when tested. Avoid overbaking so the brownies remain fudgy.
Cool the brownies completely in the pan, then refrigerate them for 1 hour before portioning for the cleanest texture.
