9 Calorie High Protein Chocolate Chip Brookie Bar

15 mins
Serves 88
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Preheat oven to 350°F.
  3. 3Preheat oven to 350°F.
  4. 4In one bowl, combine all cookie wet ingredients and mix until smooth.
  5. 5In one bowl, combine all cookie wet ingredients and mix until smooth.
  6. 6In one bowl, combine all cookie wet ingredients and mix until smooth.
  7. 7In a separate bowl, combine all cookie dry ingredients, then mix wet and dry together.
  8. 8In a separate bowl, combine all cookie dry ingredients, then mix wet and dry together.
  9. 9In a separate bowl, combine all cookie dry ingredients, then mix wet and dry together.
  10. 10Add mix-ins to the cookie batter.
  11. 11Add mix-ins to the cookie batter.
  12. 12Add mix-ins to the cookie batter.
  13. 13In another bowl, combine all brownie wet ingredients and mix.
  14. 14In another bowl, combine all brownie wet ingredients and mix.
  15. 15In another bowl, combine all brownie wet ingredients and mix.
  16. 16In a separate bowl, mix all brownie dry ingredients, then combine wet and dry.
  17. 17In a separate bowl, mix all brownie dry ingredients, then combine wet and dry.
  18. 18In a separate bowl, mix all brownie dry ingredients, then combine wet and dry.
  19. 19Line a cookie sheet with parchment paper and lightly coat with cooking spray.
  20. 20Line a cookie sheet with parchment paper and lightly coat with cooking spray.
  21. 21Line a cookie sheet with parchment paper and lightly coat with cooking spray.
  22. 22Spread the brownie batter evenly.
  23. 23Spread the brownie batter evenly.
  24. 24Spread the brownie batter evenly.
  25. 25Drop spoonfuls of the cookie dough on top of the brownie layer.
  26. 26Drop spoonfuls of the cookie dough on top of the brownie layer.
  27. 27Drop spoonfuls of the cookie dough on top of the brownie layer.
  28. 28Add chocolate chips or toppings (optional).
  29. 29Add chocolate chips or toppings (optional).
  30. 30Add chocolate chips or toppings (optional).
  31. 31Bake at 350°F for about 15-20 minutes, or until edges are set but center is slightly soft (should be slightly underdone looking but toothpick will come out clean).
  32. 32Bake at 350°F for about 15-20 minutes, or until edges are set but center is slightly soft (should be slightly underdone looking but toothpick will come out clean).
  33. 33Bake at 350°F for about 15-20 minutes, or until edges are set but center is slightly soft (should be slightly underdone looking but toothpick will come out clean).
  34. 34Remove from oven and allow to cool completely so it firms up.
  35. 35Remove from oven and allow to cool completely so it firms up.
  36. 36Remove from oven and allow to cool completely so it firms up.
  37. 37Once cooled, slice into 88 pieces or desired size. Then enjoy!
  38. 38Once cooled, slice into 88 pieces or desired size. Then enjoy!
  39. 39Once cooled, slice into 88 pieces or desired size. Then enjoy!

Ingredients

  • 85 g Plain or Vanilla Nonfat Greek Yogurt
  • 85 g Plain or Vanilla Nonfat Greek Yogurt
  • 85 g Plain or Vanilla Nonfat Greek Yogurt
  • 1 Medium Egg
  • 1 Medium Egg
  • 1 Medium Egg
  • 4.2 mL Vanilla Extract
  • 4.2 mL Vanilla Extract
  • 4.2 mL Vanilla Extract
  • 52 g All Purpose Flour
  • 52 g All Purpose Flour
  • 52 g All Purpose Flour
  • 0.66 Scoop Vanilla Protein Powder
  • 0.66 Scoop Vanilla Protein Powder
  • 0.66 Scoop Vanilla Protein Powder
  • 15 g Oat Flour
  • 15 g Oat Flour
  • 15 g Oat Flour
  • 48 g Granular Sugar Substitute (I used Swerve)
  • 48 g Granular Sugar Substitute (I used Swerve)
  • 48 g Granular Sugar Substitute (I used Swerve)
  • 3 g Baking Soda
  • 3 g Baking Soda
  • 3 g Baking Soda
  • 1 g Salt
  • 1 g Salt
  • 1 g Salt
  • 57 g Plain Nonfat Greek Yogurt
  • 57 g Plain Nonfat Greek Yogurt
  • 57 g Plain Nonfat Greek Yogurt
  • 80 mL Almond Milk
  • 80 mL Almond Milk
  • 80 mL Almond Milk
  • 48 mL Egg Whites
  • 48 mL Egg Whites
  • 48 mL Egg Whites
  • 30 g All Purpose Flour
  • 30 g All Purpose Flour
  • 30 g All Purpose Flour
  • 15 g Cocoa Powder
  • 15 g Cocoa Powder
  • 15 g Cocoa Powder
  • 1 Scoop Chocolate or Vanilla Protein Powder
  • 1 Scoop Chocolate or Vanilla Protein Powder
  • 1 Scoop Chocolate or Vanilla Protein Powder
  • 3.2 g Baking Soda
  • 3.2 g Baking Soda
  • 3.2 g Baking Soda
  • 48 g Granular Sugar Substitute (I used Swerve)
  • 48 g Granular Sugar Substitute (I used Swerve)
  • 48 g Granular Sugar Substitute (I used Swerve)
  • 21 g Chocolate Chips
  • 21 g Chocolate Chips
  • 21 g Chocolate Chips
  • Extra Chocolate Chips to Taste
  • Extra Chocolate Chips to Taste
  • Extra Chocolate Chips to Taste

Equipment

ovenbowlscookie sheetparchment papercooking spraytoothpick

Tips

  • Allow to cool completely so it firms up.