Viral Low-Calorie Brookie

Ingredients

• 2 Medium eggs
• 120 g Egg whites (For the brownie batter)
• 170 g 0% Greek yogurt (For the brownie batter)
• 30 g Coconut oil (Melted; for the brownie batter)
• 5 ml Vanilla extract (Optional; for the brownie batter)
• 220 g Granulated 1:1 sugar substitute (Source gives 210–230 g, or 1 to 1⅛ cups; monkfruit was used)
• 40 g All-purpose flour (For the brownie batter)
• 50 g Unsweetened cocoa powder (Source states ½ cup plus 2 tbsp)
• 60 g Chocolate or vanilla protein powder (For the brownie batter)
• 3.5 g Baking powder (Source gives 3–4 g)
• Salt (A pinch, for the brownie batter)
• 40 g Plain or vanilla nonfat Greek yogurt (For the cookie batter)
• 25 ml Egg whites (Source states 1 tbsp plus 2 tsp; for the cookie batter)
• 2.1 ml Vanilla extract (Optional; for the cookie batter)
• 10 g All-purpose flour (For the cookie batter)
• 10 g Chocolate protein powder (For the cookie batter)
• 5 g Oat flour (For the cookie batter)
• 24 g Granulated sugar substitute (Monkfruit was used; for the cookie batter)
• 1 g Baking soda (For the cookie batter)
• Salt (A pinch, for the cookie batter)
• Chocolate chips or nuts (Optional mix-ins or toppings; excluded from the stated macros)

Steps

1. 1

   Preheat the oven to 350°F. Prepare 5- to 6-inch cake pans for baking.

2. 2

   Make the cookie batter first. Place the cookie-batter dry ingredients—10 g all-purpose flour, 10 g chocolate protein powder, 5 g oat flour, 24 g granulated sugar substitute, 1 g baking soda, and a pinch of salt—in one bowl and mix them together.

3. 3

   In a separate bowl, combine the cookie-batter wet ingredients—40 g nonfat Greek yogurt, 25 ml egg whites, and the optional 2.1 ml vanilla extract.

4. 4

   Stir the cookie-batter wet mixture into the dry mixture until a cohesive batter forms. Set it aside.

5. 5

   Make the brownie batter. In a bowl, combine the 2 eggs, 120 g egg whites, 170 g 0% Greek yogurt, 30 g melted coconut oil, and optional 5 ml vanilla extract.

6. 6

   In a separate bowl, mix the brownie-batter dry ingredients—granulated sugar substitute, 40 g all-purpose flour, 50 g cocoa powder, 60 g protein powder, 3–4 g baking powder, and a pinch of salt.

7. 7

   Stir the brownie-batter wet ingredients into the dry ingredients until evenly combined.

8. 8

   Pour the brownie batter into the prepared 5- to 6-inch cake pans, dividing it as needed.

9. 9

   Dollop the cookie batter over the brownie batter. Add optional chocolate chips or nuts as mix-ins or toppings if desired.

10. 10

    Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out almost clean.

11. 11

    Allow the brookies to cool enough to portion and serve.

Notes

The post reports approximately 99 g protein for the whole recipe and about 300 calories per brookie. Optional ingredients are not included in those macros. The source does not specify the exact number of cake pans or brookies produced.

Nutrition per serving

• dessert
• baked
• high-protein
• low-calorie
• brookie
• brownie
• cookie
• vegetarian