Protein, fiber, and heart healthy fats are packed into this amazing hybrid of fudgy chocolate brownie and sweet cookie dough. You almost do yourself a disservice not to eat it!
I challenge you to try these Brookies and think they taste “healthy”! The fudgy brownies are topped with chewy cookie dough,
and while they taste like the real deal, they are full of protein, fiber, and heart healthy fats that the sugar-filled versions are lacking.
I’m a very indecisive person. When given options, I can’t make decisions quickly. And if asked to choose between a fudgy brownie and a doughy chocolate chip cookie, I don’t think I could ever make a choice. So, when faced with two equally tough choices, I tend to choose the third option. And for me, that’s putting both together for an amazing, one of a kind treat – the Brookie! Part brownie, part cookie, all delicious.
I promise this treat won’t disappoint. The brownies are moist and chewy, while the cookie dough is sweet and delectable. There is no fancy equipment or advanced baking techniques needed to make these brookies either. Just grab a few mixing bowls, a large spoon, and you’re mere minutes away from the most nutritious brownie-cookie dough hybrid you will ever allow your taste buds to enjoy – and enjoy guilt free, might I add!
Both the brownie and the cookie dough recipe utilize high protein powders as part of their “flour” base to bump up the protein content. The oat flour provides great fiber and the coconut oil contributes dose of good-for-you fats. You’re almost doing yourself a disservice not to eat these!
Don’t forget to Pin the recipe for later!
Yields 16 bars
Low Carb; Gluten Free; High Protein; Egg Free; Nut Free; Vegan - optional
40 minPrep Time
25 minCook Time
1 hr, 5 Total Time
- 1 Tbsp flaxseed meal + 2 Tbsp water (to make a “flax egg”)
- ¾ cup (90 g) soy protein powder
- ¼ cup + 1/8 cup (33 g) coconut flour
- 3 Tbsp granulated sweetener of choice
- ½ tsp salt
- 3 Tbsp applesauce
- 3/4 cup milk of choice
- 2 Tbsp coconut oil (in liquid form)
- 2 Tbsp water
- 1 Tbsp vanilla or almond extract
- ½ tsp baking soda + 2 tsp lemon juice
- 1/3 cup chocolate chips**
- 1/3 cup (26 g) vanilla or unflavored whey protein powder**
- 1/3 cup (24 g) vanilla or unflavored soy protein powder
- 1/3 cup (30 g) coconut flour
- ¼ cup (20 g) oat flour
- 2 Tbsp granulated sweetener of choice
- ½ cup unsweetened cocoa powder (I used dark chocolate)
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1/3 cup + 1/8 cup plain Greek yogurt (I used nonfat)**
- ¼ cup + 1/8 cup milk of choice
- 3 Tbsp butter**
- ¼ cup water
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Preheat the oven to 350 F. Line or grease a 8”x 8” square baking pan.
- For the cookies: In a small bowl, combine the flaxseed meal and water for the “flax egg”. Set aside.
- In a medium bowl, whisk together the protein powder, flour, sugar, and salt.
- If needed, melt the coconut oil in a small, heat safe bowl in the preheating oven until liquid form.
- In a separate bowl, combine the applesauce, milk, oil, water, and extract.
- Add in the “flax egg”. Stir to combine.
- In the small bowl, combine the baking soda and lemon juice and stir. Add the bubbling mixture to the wet ingredients.
- Add the wet ingredients into the dry ingredients. Stir together until fully incorporated.
- Set aside in the refrigerator.
- For the brownies: In a large bowl, whisk together the protein powders, flours, sugar, cocoa, baking soda, baking powder, and salt.
- Cream together the yogurt, milk, and butter.
- Stir in the water, juice, and extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour into the prepared 8”x8” pan and spread dough using a spoon or your hands to fill the pan.
- Bake in preheated oven for 5 minutes.
- While the brownies are baking, take the cookie dough out of the refrigerator and fold in the chocolate chips.
- Once brownies are baked for the 5 minutes, remove them from the oven.
- Lower the oven temperature to 325 F.
- Pour the cookie dough onto the brownies and immediately return to the oven.
- Bake for another 18-20 minutes, or until the edges of the cookie dough are a light golden brown.
- Let the “brookies” cool completely in the pan, as this will help finish cooking them without them getting too dry.
- Slice these goodies up, and you’re ready to eat!