Protein Brookie
300 Calorie Protein Brookie
A delicious hybrid of fudgy brownie and soft cookie, packed with protein and lower in calories for a guilt-free treat.
Equipment
Ingredients
Brownie Layer
Egg Whites (liquid)
120 ml
Plain Non Fat Greek Yogurt (plain)
80 g
Pumpkin Purée (puréed)
120 g
Unsweetened Almond Milk (unsweetened)
120 ml
Plain Flour (plain)
35 g
Granulated Sweetener (granulated)
84 g
Whey/Casein Blend Protein Powder (powder)
20 g
Dark Cocoa Powder (dark)
25 g
Baking Soda (powder)
0.33 tsp
Baking Powder (powder)
0.5 tsp
Salt (fine)
1 pinch
Cookie Layer
Plain Non Fat Greek Yogurt (plain)
40 g
Egg Whites (liquid)
25 ml
Vanilla Extract (liquid)
0.5 tsp
Plain Flour (plain)
10 g
Casein Protein Powder (powder)
10 g
Oat Flour (fine)
5 g
Granulated Sweetener (granulated)
24 g
Baking Soda (powder)
0.25 tsp
Salt (fine)
1 pinch
Topping
Chocolate Chips (chips)
10 g
Instructions
Preheat oven and prepare tins
Preheat oven to 180°C and lightly grease two 5 to 6 inch springform tins or ramekins.
Prepare cookie layer batter
Mix the wet ingredients for the cookie layer, then stir through the dry ingredients until just combined.
Prepare brownie layer batter
In a separate bowl, mix the wet ingredients for the brownie layer, then fold through the dry ingredients. Do not overmix.
Divide brownie batter
Divide the brownie batter evenly between the tins.
Add cookie layer
Spoon the cookie dough over the brownie batter and gently spread it out.
Add chocolate chips
Sprinkle over the chocolate chips.
Bake brookies
Bake for 28 to 38 minutes in 6 inch tins or 32 to 42 minutes in 5 inch tins, until the edges are set but the centre is still slightly soft.
Cool before serving
Cool for at least 30 minutes before serving.
Original recipe
Storage
Store in an airtight container. Thaw frozen brookies at room temperature before reheating.
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