98 Calorie High Protein Ooey and Gooey Brookie Brick

Ingredients

• 42.5 g Plain or Vanilla Nonfat Greek Yogurt (for cookie batter; about 3 tbsp)
• 30 ml Egg Whites (for cookie batter; about 2 tbsp)
• 2.1 ml Vanilla Extract (optional; for cookie batter)
• 15 g All Purpose Flour (for cookie batter; about 2 tbsp)
• 0.33 scoop Vanilla Whey/Casein Protein Powder (for cookie batter)
• 7.5 g Oat Flour (for cookie batter; about 1 tbsp)
• 36 g Granular Sugar Substitute (Swerve recommended; for cookie batter)
• 2 g Baking Soda (for cookie batter; about 1/3 tsp)
• 0.5 g Salt (for cookie batter; about 1/4 tsp)
• 1 Egg (medium; for brownie batter)
• 85 g Vanilla, Chocolate, or Plain Nonfat Greek Yogurt (for brownie batter; about 1/3 cup)
• 240 ml Almond Milk (for brownie batter; about 1 cup)
• 120 g All Purpose Flour (for brownie batter; about 1 cup)
• 96 g Granulated Sugar Substitute (Swerve recommended; for brownie batter)
• 1 scoop Whey/Casein Blend Vanilla Protein Powder (for brownie batter)
• 30 g Cocoa Powder (for brownie batter; about 1/4 cup + 2 tbsp)
• 3 g Baking Soda (for brownie batter; about 1/2 tsp)
• 2 g Baking Powder (for brownie batter; about 1/2 tsp)
• 21 g Chocolate Chips (for mix-ins and topping; about 1 1/2 tbsp)
• Extra Chocolate Chips (to taste (optional))

Steps

1. 1

   Preheat your oven to 350°F (175°C). Prepare a loaf tin by spraying it with non-stick cooking spray.

2. 2

   In a small bowl, whisk together the cookie wet ingredients (Greek yogurt, egg whites, and vanilla extract). In a separate bowl, combine the cookie dry ingredients (all-purpose flour, protein powder, oat flour, sugar substitute, baking soda, and salt).

3. 3

   Combine the cookie wet and dry ingredients, along with a portion of the chocolate chips, and mix until a batter forms. Set aside.

4. 4

   In a larger bowl, whisk together the brownie wet ingredients (egg, Greek yogurt, and almond milk). In another bowl, combine the brownie dry ingredients (all-purpose flour, sugar substitute, protein powder, cocoa powder, baking soda, and baking powder).

5. 5

   Gradually add the brownie dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix the batter.

6. 6

   Pour the brownie batter into the prepared loaf tin, spreading it evenly.

7. 7

   Add the cookie batter in dollops across the top of the brownie batter.

8. 8

   Sprinkle the remaining chocolate chips (and extra if desired) over the top.

9. 9

   Bake for 50-55 minutes. The center should remain slightly underbaked to ensure an 'ooey and gooey' texture once cooled.

10. 10

    Remove from the oven and let the brookie brick cool completely in the tin before slicing into 10 servings.

Notes

The author notes that macros are calculated per 1/5 of a 'huge brownie' (which would be 2 servings based on the 10-serving yield). For the gooey texture, ensure you do not overbake. Optional ingredients like extra chocolate chips and vanilla extract are not included in the provided macro count.

Nutrition per serving

• dessert
• high-protein
• low-calorie
• brownies
• cookies
• baked
• sweet