Protein Brookie
A high-protein brookie combining fudgy chocolate brownie and chewy cookie layers, perfect for a guilt-free indulgence.
Equipment
Ingredients
Brownie Layer
Egg Whites
120 ml
Plain Non Fat Greek Yogurt
80 g
Pumpkin Purée
120 g
Unsweetened Almond Milk
120 ml
Plain Flour
35 g
Granulated Sweetener
84 g
Whey/Casein Blend Protein Powder
20 g
Dark Cocoa Powder
25 g
Baking Soda
0.33 tsp
Baking Powder
0.5 tsp
Salt
1 pinch
Cookie Layer
Plain Non Fat Greek Yogurt
40 g
Egg Whites
25 ml
Vanilla Extract
2.5 ml
Plain Flour
10 g
Casein Protein Powder
10 g
Oat Flour
5 g
Granulated Sweetener
24 g
Baking Soda
0.25 tsp
Salt
1 pinch
Topping
Chocolate Chips
10 g
Instructions
Preheat oven
Preheat oven to 180°C and lightly grease two 5 to 6 inch springform tins or ramekins.
Prepare cookie layer
Mix the wet ingredients for the cookie layer, then stir through the dry ingredients until just combined.
Prepare brownie layer
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 to maintain texture
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