dessert · american
Cookie Dough Brownie Bars
Fudgy brownie, thick cookie dough on top. 12g protein.
A dense, fudgy cocoa brownie under a thick layer of brown-sugar cookie dough you can eat unbaked, because it's built on oat flour and has no egg in it. Chocolate whey and Greek yogurt carry the protein; the butter stays, because that's where the flavor lives. Chill them properly and they slice like something from a bakery case.
6.1 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Brownie layer
- ½ cup unsweetened cocoa powder43 g unsweetened cocoa powder
- 2 scoops chocolate whey protein powder2 scoops chocolate whey protein powder
- ½ cup oat flour52 g oat flour
- ½ cup zero-calorie granulated sweetener95 g zero-calorie granulated sweetener
- ¼ cup light brown sugar, packed55 g light brown sugar, packed
- 1 tsp instant espresso powder, optional, makes it taste more chocolatey, not like coffee1 tsp instant espresso powder, optional, makes it taste more chocolatey, not like coffee
- ½ tsp baking powder½ tsp baking powder
- ½ tsp kosher salt½ tsp kosher salt
- 2 large eggs, room temperature2 large eggs, room temperature
- ¾ cup nonfat plain Greek yogurt170 g nonfat plain Greek yogurt
- 3 tbsp unsalted butter, melted and slightly cooled43 g unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract1 tsp pure vanilla extract
Cookie dough layer
- 3 tbsp unsalted butter, very soft43 g unsalted butter, very soft
- 2 tbsp light brown sugar, packed28 g light brown sugar, packed
- 2 tbsp zero-calorie granulated sweetener24 g zero-calorie granulated sweetener
- 1 tsp pure vanilla extract1 tsp pure vanilla extract
- ¼ tsp kosher salt¼ tsp kosher salt
- 1½ scoops vanilla whey protein powder1½ scoops vanilla whey protein powder
- ½ cup oat flour52 g oat flour
- ¼ cup skim milk, added a tablespoon at a time59 ml skim milk, added a tablespoon at a time
- ¼ cup mini semisweet chocolate chips42 g mini semisweet chocolate chips
- flaky sea salt, to taste, for finishingflaky sea salt, to taste, for finishing
Method
- Heat the oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving an overhang on two sides so you can lift the slab…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Keep covered in the fridge up to 5 days; they're best cold. Freeze bars individually wrapped up to 2 months and thaw 15 minutes on the counter.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
