High Protein Chocolate Brownie Brookie

Ingredients

• 40 g Nonfat Greek Yogurt (Plain or vanilla)
• 25 ml Egg Whites
• 2.1 ml Vanilla Extract (Optional)
• 10 g All Purpose Flour
• 10 g Casein Protein Powder
• 5 g Oat Flour
• 24 g Granulated Sugar Substitute
• 1 g Baking Soda
• Salt (Pinch)
• 120 ml Egg Whites
• 80 g Nonfat Greek Yogurt (Plain or vanilla)
• 120 g Pumpkin Purée
• 120 ml Almond Milk
• 35 g All Purpose Flour (You can add more flour to make it denser)
• 84 g Granulated Sugar Substitute (72-96g range provided)
• 20 g Whey/Casein Blend Protein Powder
• 25 g Black or Dark Cocoa Powder
• 2 g Baking Soda
• 2 g Baking Powder
• Salt (Pinch)
• 10 g Chocolate Chips

Steps

1. 1

   Preheat your oven to 180°C (350°F). Lightly spray two 5-inch or 6-inch springform pans with non-stick cooking spray.

2. 2

   Prepare the cookie batter: In one bowl, whisk together the wet ingredients (Greek yogurt, 25mL egg whites, and vanilla extract). In a separate bowl, combine the dry ingredients (10g flour, casein, oat flour, 24g sugar substitute, baking soda, and salt).

3. 3

   Combine the cookie batter wet and dry ingredients, mixing until just incorporated. Set aside.

4. 4

   Prepare the brownie batter: In a large bowl, mix the wet ingredients (120mL egg whites, Greek yogurt, pumpkin purée, and almond milk). In another bowl, whisk the dry ingredients (35g flour, 72-96g sugar substitute, protein powder blend, cocoa powder, baking soda, baking powder, and salt).

5. 5

   Add the brownie dry ingredients to the wet ingredients. Mix until combined, being careful not to overmix.

6. 6

   Divide the brownie batter evenly between the two prepared springform pans.

7. 7

   Dollop the prepared cookie batter over the brownie batter in each pan. Gently spread the cookie batter to cover the top, then sprinkle with chocolate chips.

8. 8

   Bake in the preheated oven. For 6-inch pans, bake for 28-38 minutes. For 5-inch pans, bake for 32-42 minutes. The brookies are done when the edges are set but the centers remain slightly soft.

9. 9

   Remove from the oven and allow to cool in the pans for at least 30 minutes before removing and serving.

Notes

The recipe is designed for two servings (two small pans), but can be made as one large tray. Macros for one serving (half the total recipe) are approximately 305 calories, 32g protein, 32g carbs, and 5g fat. If the brownie is too soft for your preference, add slightly more flour to the brownie batter for a denser result.

Nutrition per serving

• dessert
• high-protein
• baking
• low-calorie
• vegetarian
• snack