Protein Brookie

Steps8

1. 1

   Step 1. Preheat the oven

   Preheat your oven to 180°C (350°F) and lightly grease two 5 to 6 inch springform tins or ramekins.

2. 2

   Step 2. Mix the cookie wet ingredients

   Mix the wet ingredients for the cookie layer: 40 g Greek yogurt, 25 ml egg whites and ½ tsp vanilla extract, then stir through the dry ingredients until just combined: 10 g plain flour, 10 g casein protein powder, 5 g oat flour, 24 g granulated sweetener, ¼ tsp baking soda and a pinch of salt.

3. 3

   Step 3. Mix the brownie batter

   In a separate bowl, mix the wet ingredients for the brownie layer: 120 ml egg whites, 80 g Greek yogurt, 120 g pumpkin purée and 120 ml unsweetened almond milk, then fold through the dry ingredients: 35 g plain flour, 84 g granulated sweetener, 20 g whey/casein blend protein powder, 25 g dark cocoa powder, ⅓ tsp baking soda, ½ tsp baking powder and a pinch of salt. Do not overmix.

4. 4

   Step 4. Divide the brownie batter

   Divide the brownie batter evenly between the tins.

5. 5

   Step 5. Spoon the cookie dough

   Spoon the cookie dough over the brownie batter and gently spread it out.

6. 6

   Step 6. Sprinkle the chocolate chips

   Sprinkle over the chocolate chips.

   Topping I added was just a whey protein drizzle.
7. 7

   Step 7. Bake the brookies

   33 min

   Bake for 28 to 38 minutes in 6 inch tins or 32 to 42 minutes in 5 inch tins, until the edges are set but the centre is still slightly soft.

8. 8

   Step 8. Cool before serving

   30 min

   Cool for at least 30 minutes before serving.