Crumbl Protein Brookie
Serves 2
Directions
- 1Preheat oven to 350°F and lightly spray two 5- or 6-inch springform pans.
- 2Mix the cookie batter wet ingredients in one bowl, mix dry ingredients in a separate bowl, then combine.
- 3Mix the brownie batter wet ingredients in a bowl, mix dry ingredients in a separate bowl, then combine without overmixing.
- 4Divide the brownie batter evenly between both springform pans and spread.
- 5Divide the cookie batter evenly, adding in dollops over the brownie batter, then gently spread or swirl. Add cookie topping.
- 6Bake for 28–38 minutes in 6-inch pans or 32–42 minutes in 5-inch pans until the edges are set and centers remain slightly soft.
- 7Cool in pans for at least 30 minutes before removing rings.
- 8Top with optional ice cream, chocolate drizzle, or extra chips.
Ingredients
- 40 g 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
- pinch salt
- 120 ml egg whites
- 80 g nonfat greek yogurt
- 120 g pumpkin purée
- 120 ml unsweetened almond milk
- 35 g all purpose flour
- 35 g all purpose flour (optional)
- 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
- pinch salt
- 10 g chocolate chips
- chocolate chips (optional)
- ice cream (optional)
- chocolate sauce (optional)
Equipment
ovenspringform pansbowls
Tips
- Use whey/casein blend (or 75% casein / 25% whey) for the best fudgy texture.
- Adding extra 35g all purpose flour makes the brownie batter denser.
- Optional decorations are not included in the provided macros.
