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Are you Team Brownie or do you prefer cookies? With this Chocolate Protein Brookie, you won’t have to choose. This recipe combines a rich, moist brownie base packed with flavour with a soft and fluffy oat cookie layer, topped with dark chocolate chunks. Best of all, it can be made in the microwave in just a few minutes, making it the perfect option for enjoying an easy homemade dessert with an extra boost of protein.
Ingredients
- *For the base:
- 2 eggs
- 60 g smooth peeled peanut butter
- 60 g cocoa and hazelnut protein cream
- 45 g almond flour
- 20 g chopped walnuts
- 30 g erythritol powder
- *For the layer:
- 65 g white chocolate and lemon flavoured instant oat flour
- 60 g natural yoghurt
- 20 g smooth peeled peanut butter
- 5 g baking powder
- 30 g powdered erythritol
- 10 g high-protein dark chocolate bar with stevia
| Nutritional Information per serving | |
|---|---|
| Calories: | 171,1kcal |
| Fat: | 11,9g |
| of which saturates: | 1,7g |
| Carbohydrates: | 9,3g |
| of which sugars: | 1,4g |
| Fiber: | 2,2g |
| Proteins: | 6,7g |
| Salt: | 0,2g |
How to make: Chocolate Protein Brookie
| Preparation time: | 15 minutes |
| Cooking time: | 4 minutes |
| Portion size: | 1 slice |
| Number of servings: | 8 |
| Cooking style: | Mediterranean |
- Prepare the brownie by mixing the eggs, peanut butter, protein cocoa and hazelnut spread, almond flour, walnuts, and erythritol until you have a smooth batter. Pour the mixture into a microwave-safe mould.
- For the cookie layer, mix the yoghurt, oat flour, peanut butter, baking powder, and erythritol until you have a thick dough. Carefully spread it over the brownie mixture and sprinkle the chocolate chunks on top.
- Microwave for 3 minutes and 30 seconds at 850 W.
- Leave to rest for a few minutes before removing from the mould and... enjoy!
