Huge & Massive Crumbl Protein Brookie
Ingredients
Cookie Batter
Plain or Vanilla Nonfat Greek Yogurt (plain)
40 g
Egg Whites
25 ml
Vanilla Extract
2.1 ml
All Purpose Flour
10 g
Casein Protein Powder
10 g
Oat Flour
5 g
Granulated Sugar Substitute
24 g
Baking Soda
1 g
Salt
0.5 g
Brownie Batter
Egg Whites
120 ml
Plain or Vanilla Nonfat Greek Yogurt (plain)
80 g
Pumpkin Purée
120 g
Unsweetened Almond Milk
120 ml
All Purpose Flour
35 g
All Purpose Flour
35 g
Granulated Sugar Substitute
84 g
Whey/Casein Blend Protein Powder
20 g
Black or Dark Cocoa Powder
25 g
Baking Soda
2 g
Baking Powder
2 g
Salt
0.5 g
Toppings
Chocolate Chips
10 g
Instructions
Preheat oven
Preheat oven to 175°C and lightly spray two 5- or 6-inch springform pans.
Mix cookie batter
In one bowl, mix the cookie batter wet ingredients. In a separate bowl, mix the cookie batter dry ingredients, then combine the wet and dry ingredients.
Mix brownie batter
In another bowl, mix the brownie batter wet ingredients. In a separate bowl, mix the brownie batter dry ingredients, then combine the wet and dry ingredients. Do not overmix.
Add brownie batter to pans
Divide the brownie batter evenly between both springform pans and spread it out.
Add cookie batter and topping
Divide the cookie batter evenly between both pans. Add it in dollops over the brownie batter, then gently spread or swirl it across the top. Add cookie topping.
Bake the brookies
Bake for 28–38 minutes in 6-inch pans or 32–42 minutes in 5-inch pans. The edges should be set while the centers remain slightly soft.
Cool the brookies
Let the brookies cool in the pans for at least 30 minutes before removing the springform rings.
Original recipe
Storage
Store in an airtight container. For best texture, reheat before serving.
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