Protein Brookie
A massive protein-packed brookie that combines a rich chocolate brownie base with a chewy protein cookie topping for the ultimate guilt-free indulgence.
Equipment
Ingredients
Cookie Batter
Plain or Vanilla Nonfat Greek Yogurt
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
80 g
Pumpkin Purée
120 g
Almond Milk
120 ml
All Purpose Flour
35 g
All Purpose Flour
35 g
Granulated Sugar Substitute
72 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
Chocolate Chips
15 g
Ice Cream
50 g
Chocolate Sauce
20 g
Instructions
Preheat oven
Preheat oven to 177°C and prepare two 5- or 6-inch springform pans.
Mix cookie batter
Mix the cookie batter wet and dry ingredients separately, then combine.
Mix brownie batter
Mix the brownie batter wet and dry ingredients separately, then combine. Do not overmix.
Divide brownie batter
Divide the brownie batter evenly between both pans.
Add cookie batter
Dollop the cookie batter over the brownie batter, gently spread, and add chocolate chips.
Bake brookies
Bake 28–38 min (6-inch) or 32–42 min (5-inch), until the edges are set and the centers are slightly soft.
Cool brookies
Cool in the pans for 30 minutes.
Original recipe
Storage
Store in an airtight container. Can be frozen for up to a month.
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