Crumbl Protein Brookie
Serves 2
Directions
- 1Preheat oven to 350°F and lightly spray two 5- or 6-inch springform pans.
- 2In one bowl, mix the cookie batter wet ingredients. In a separate bowl, mix the cookie batter dry ingredients, then combine the wet and dry ingredients.
- 3In another bowl, mix the brownie batter wet ingredients. In a separate bowl, mix the brownie batter dry ingredients, then combine the wet and dry ingredients.
- 4Divide the brownie batter evenly between both springform pans and spread it out.
- 5Divide the cookie batter evenly between both pans, adding it in dollops over the brownie batter, then gently spread or swirl it across the top.
- 6Add chocolate chips on top of the brookies.
- 7Bake until the edges are set while the centers remain slightly soft.
- 8Let the brookies cool in the pans for at least 30 minutes before removing the springform rings.
Ingredients
- 40 g plain or vanilla nonfat greek yogurt
- 25 ml egg whites
- 2.1 ml vanilla extract (optional)
- 10 g all purpose flour
- 10 g casein protein powder
- 5 g oat flour
- 24 g granulated sugar substitute
- 1 g baking soda
- 1 pinch salt
- 120 ml egg whites
- 80 g plain or vanilla nonfat greek yogurt
- 120 g pumpkin purée
- 120 ml unsweetened almond milk
- 35 g all purpose flour
- 72 g granulated sugar substitute
- 20 g whey/casein blend protein powder
- 25 g black or dark cocoa powder
- 2 g baking soda
- 2 g baking powder
- 1 pinch salt
- 10 g chocolate chips
Equipment
bowlsspatula5- or 6-inch springform pansoven
Tips
- You can substitute half of the Greek yogurt with pumpkin puree.
- Use a whey/casein blend (or 75% casein / 25% whey) for the best fudgy texture.
- Optional toppings include ice cream and chocolate sauce, though these are not included in the macros.