Brownie Cookie Dough Bars

Kaylie

Yields 16 bars

High Protein Brownie Chocolate Chip Cookie Dough Bars

Low Carb; Gluten Free; High Protein; Egg Free; Nut Free; Vegan - optional

40 minPrep Time

25 minCook Time

1 hr, 5 Total Time

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Ingredients

Cookies:
• 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**
Brownies:
• 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
NOTE: all flours and protein powders in this recipe should be measure by spooning the ingredient into the measuring cup rather than scooping it out straight from the container with the measuring spoon.
**Can be subbed for non-dairy/vegan alternatives

Instructions

1. Preheat the oven to 350 F. Line or grease a 8”x 8” square baking pan.
2. For the cookies: In a small bowl, combine the flaxseed meal and water for the “flax egg”. Set aside.
3. In a medium bowl, whisk together the protein powder, flour, sugar, and salt.
4. If needed, melt the coconut oil in a small, heat safe bowl in the preheating oven until liquid form.
5. In a separate bowl, combine the applesauce, milk, oil, water, and extract.
6. Add in the “flax egg”. Stir to combine.
7. In the small bowl, combine the baking soda and lemon juice and stir. Add the bubbling mixture to the wet ingredients.
8. Add the wet ingredients into the dry ingredients. Stir together until fully incorporated.
9. Set aside in the refrigerator.
10. For the brownies: In a large bowl, whisk together the protein powders, flours, sugar, cocoa, baking soda, baking powder, and salt.
11. Cream together the yogurt, milk, and butter.
12. Stir in the water, juice, and extract.
13. Add the wet ingredients to the dry ingredients and stir until fully combined.
14. Pour into the prepared 8”x8” pan and spread dough out to fill the pan.
15. Bake in preheated oven for 5 minutes.
16. While the brownies are baking, take the cookie dough out of the refrigerator and fold in the chocolate chips.
17. Once brownies are baked for the 5 minutes, remove them from the oven.
18. Lower the oven temperature to 325 F.
19. Pour the cookie dough onto the brownies, spread it out evenly, and immediately return to the oven. (You can add some swirls using a toothpick, too, if you want to make it look fancy 😉 )
20. Bake for another 18-20 minutes, or until the edges of the cookie dough are a light golden brown.
21. Let the “brookies” cool completely in the pan, as this will help finish cooking them without them getting too dry.
22. Slice these goodies up, and you’re ready to eat!