Protein Brookie (Cookie-Brownie Hybrid)

Ingredients

• 🥛Plain or Vanilla Nonfat Greek Yogurt120g total (3 tbsp + 1/3 cup)
• 🥚Egg Whites145mL total (1 tbsp + 2 tsp + 1/2 cup)
• 🌾Vanilla Extract2.1mL (1/2 tsp)
• 🌾All Purpose Flour80g total (1 tbsp + 1 tsp + 1/4 cup)
• 💪Casein Protein Powder10g (1/3 scoop)
• 🌾Oat Flour5g (2 tsp)
• 🍬Granulated Sugar Substitute96-120g total (2 tbsp + 6-8 tbsp)
• 🧂Baking Soda3g total (1/4 tsp + 1/3 tsp)
• 🧂SaltPinch
• 🎃Pumpkin Puree120g (1/2 cup)
• 🥛Almond Milk120mL (1/2 cup)
• 💪Whey/Casein Blend Protein Powder20g (2/3 scoop)
• 🍫Black or Dark Cocoa Powder25g (1/4 cup)
• 🧂Baking Powder2g (1/2 tsp)
• 🍫Chocolate Chips10g

Method

1. 1Preheat oven to 350°F and lightly spray two 5- or 6-inch springform pans.
2. 2Mix cookie batter wet ingredients (Greek yogurt, egg whites, vanilla) in one bowl.
3. 3Mix cookie batter dry ingredients (flour, casein protein, oat flour, sugar substitute, baking soda, salt) in another bowl.
4. 4Combine wet and dry cookie batter ingredients.
5. 5Mix brownie batter wet ingredients (egg whites, Greek yogurt, pumpkin puree, almond milk) in one bowl.
6. 6Mix brownie batter dry ingredients (flour, sugar substitute, whey/casein protein, cocoa powder, baking soda, baking powder, salt) in another bowl.
7. 7Combine wet and dry brownie batter ingredients without overmixing.
8. 8Divide brownie batter evenly between both pans.
9. 9Dollop cookie batter over brownie batter, gently spread, and sprinkle chocolate chips on top.
10. 10Bake 28–38 minutes (6-inch pans) or 32–42 minutes (5-inch pans) until edges are set and centers are slightly soft.
11. 11Cool in pans for 30 minutes before serving.