Imported from Instagram

246-Calorie Giant Protein Brookie

Name: 246-Calorie Giant Protein Brookie
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 1 servings
Cuisine: American
Ingredients: 11 g Light butter (Softened); 10 g Granulated erythritol; 10 g Brown erythritol; 10 g Unsweetened applesauce; 10 g Egg whites (For the cookie dough); 0.25 tsp Vanilla extract; 7 g Casein protein (For the cookie dough; the recipe indicates that casein works best here); 0.125 tsp Baking powder (For the cookie dough); Salt (A pinch, for the cookie dough); 2 g Sugar-free chocolate chips (To mix into the cookie dough); 60 ml Egg whites (For the brownie batter); 80 g Pumpkin purée (Canned pumpkin is recommended); 45 ml Unsweetened almond milk; 15 g All-purpose flour (Base amount for the brownie); 15 g Additional all-purpose flour (Optional; double the flour for a denser brownie); 42 g Granulated sugar substitute (The source indicates a range of 36–48 g (3–4 tbsp)); 7 g Whey-and-casein blend protein powder (For the brownie batter; the source recommends a whey-and-casein blend); 10 g Black or dark cocoa powder; 1 g Baking soda; 1 g Baking powder (For the brownie batter); Salt (A pinch, for the brownie batter); Additional chocolate chips and chunks (Optional, for topping at the end); Ice cream (Optional, for serving); Chocolate sauce (Optional, for serving)

Recipe by Nick Kazamias @nickkaz.fit · Instagram

Imported by Dario on SeeMeCook

A single-serving brookie that combines a chocolate-and-pumpkin brownie base with protein cookie dough and sugar-free chocolate chips. The recipe makes one large, square or round brookie with approximately 246 kcal and 23 g of protein.

1 servings33 minAmerican

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Ingredients

11 g Light butter (Softened)
10 g Granulated erythritol
10 g Brown erythritol
10 g Unsweetened applesauce
10 g Egg whites (For the cookie dough)
0.25 tsp Vanilla extract
7 g Casein protein (For the cookie dough; the recipe indicates that casein works best here)
0.125 tsp Baking powder (For the cookie dough)
Salt (A pinch, for the cookie dough)
2 g Sugar-free chocolate chips (To mix into the cookie dough)
60 ml Egg whites (For the brownie batter)
80 g Pumpkin purée (Canned pumpkin is recommended)
45 ml Unsweetened almond milk
15 g All-purpose flour (Base amount for the brownie)
15 g Additional all-purpose flour (Optional; double the flour for a denser brownie)
42 g Granulated sugar substitute (The source indicates a range of 36–48 g (3–4 tbsp))
7 g Whey-and-casein blend protein powder (For the brownie batter; the source recommends a whey-and-casein blend)
10 g Black or dark cocoa powder
1 g Baking soda
1 g Baking powder (For the brownie batter)
Salt (A pinch, for the brownie batter)
Additional chocolate chips and chunks (Optional, for topping at the end)
Ice cream (Optional, for serving)
Chocolate sauce (Optional, for serving)

Steps

1
Preheat the oven to 350 °F (175 °C). Grease a pan or line it with parchment paper; use a 5–6-inch (13–15 cm) round or square pan. For a standard brownie pan, double the recipe.
2
Prepare the brownie batter: mix the egg whites, pumpkin purée, and almond milk until smooth and uniform.
3
Add the flour, sugar substitute, protein powder, cocoa, baking soda, baking powder, and salt. Mix until a thick batter forms.
4
Pour the brownie batter into the prepared pan and spread it evenly.
5
Prepare the cookie dough: mix the softened butter, granulated erythritol, brown erythritol, applesauce, egg whites, and vanilla.
6
Add the casein, baking powder, and salt to the cookie mixture. Stir until a thick dough forms.
7
Fold the sugar-free chocolate chips into the cookie dough.
8
Bake the brownie for 15–20 minutes, until the exterior is set and a toothpick comes out clean.
9
Place 3 small portions of cookie dough on top of the partially baked brownie.
10
Return the pan to the oven and bake for 3 more minutes.
11
Let the brookie cool slightly and, if desired, add additional chocolate chips and chunks before removing it from the pan. Ice cream and chocolate sauce are also optional toppings.

Notes

The recipe makes 1 large brookie. The additional options—extra flour, chocolate chips or chunks for topping, ice cream, and chocolate sauce—are not included in the listed macronutrients. The source gives a range of 36–48 g of sugar substitute; the midpoint of 42 g has been used here. The transcript also mentions that whole eggs may be used instead of egg whites and Greek yogurt instead of pumpkin, but these alternatives are not part of the main ingredient list.