98 Calorie High Protein Ooey and Gooey Brookie Brick
98 Calorie High Protein Ooey and Gooey Brookie Brick
Ingredients
For the Cookie Batter (Wet)
- 42.5 g plain or vanilla nonfat Greek yogurt
- 30 mL egg whites
- 2.1 mL vanilla extract, optional
For the Cookie Batter (Dry)
- 15 g all purpose flour
- 1/3 scoop vanilla whey/casein protein powder
- 7.5 g oat flour
- 36 g granular sugar substitute, such as Swerve
- 2 g baking soda
- 1/2 g salt
For the Brownie Batter (Wet)
- 1 medium egg
- 85 g vanilla, chocolate, or plain nonfat Greek yogurt
- 240 mL almond milk
For the Brownie Batter (Dry)
- 120 g all purpose flour
- 96 g granulated sugar substitute, such as Swerve
- 1 scoop whey/casein blend vanilla protein powder
- 30 g cocoa powder
- 3 g baking soda
- 2 g baking powder
For the Mix-ins and Topping
- 21 g chocolate chips
- extra chocolate chips, to taste, optional
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
In a medium bowl, combine the brownie wet ingredients: 1 medium egg, 85g (1/3 cup) vanilla, chocolate, or plain nonfat Greek yogurt, and 240mL (1 cup) almond milk. Whisk these together until well combined.
⏱️ 3 min
- 3
In a separate large bowl, mix the brownie dry ingredients: 120g (1 cup) all purpose flour, 96g (1/2 cup) granulated sugar substitute, 1 scoop whey/casein blend vanilla protein powder, 30g (1/4 cup + 2 tbsp) cocoa powder, 3g (1/2 tsp) baking soda, and 2g (1/2 tsp) baking powder. Whisk to combine thoroughly.
⏱️ 3 min
- 4
Pour the wet brownie ingredients into the dry brownie ingredients. Mix until just combined, being careful not to overmix. The batter should be liquidy.
⏱️ 2 min
- 5
Pour the prepared brownie batter into a loaf tin that has been sprayed with non-stick cooking spray.
⏱️ 1 min
- 6
In a separate medium bowl, combine the cookie wet ingredients: 42.5g (3 tbsp) plain or vanilla nonfat Greek yogurt, 30mL (2 tbsp) egg whites, and 2.1mL (1/2 tsp) vanilla extract (if using). Whisk these together.
⏱️ 3 min
- 7
In another separate small bowl, mix the cookie dry ingredients: 15g (2 tbsp) all purpose flour, 1/3 scoop vanilla whey/casein protein powder, 7.5g (1 tbsp) oat flour, 36g (3 tbsp) granular sugar substitute, 2g (1/3 tsp) baking soda, and 1/2g (1/4 tsp) salt. Whisk to combine.
⏱️ 3 min
- 8
Combine the wet and dry cookie ingredients and mix until a thick batter forms.
⏱️ 2 min
- 9
Add the cookie batter in dollops on top of the brownie batter in the loaf tin.
⏱️ 1 min
- 10
Sprinkle 21g (1 1/2 tbsp) of chocolate chips over the top of the batter, along with any extra chocolate chips to taste (if using).
⏱️ 1 min
- 11
Bake for 50-55 minutes. For an 'ooey and gooey' texture, bake slightly underbaked.
⏱️ 55 min•🌡️ 350
- 12
Let the brookie brick cool in the loaf tin before slicing and serving. This recipe makes 10 servings, which is equivalent to 2 of the large loaf-shaped brownies shown in the video.
Kitchen Tools
Nutrition Facts (per serving)
98 Calorie High Protein Ooey and Gooey Brookie Brick
For the Cookie Batter (Wet)
- 42.5 g plain or vanilla nonfat Greek yogurt
- 30 mL egg whites
- 2.1 mL vanilla extract, optional
For the Cookie Batter (Dry)
- 15 g all purpose flour
- 1/3 scoop vanilla whey/casein protein powder
- 7.5 g oat flour
- 36 g granular sugar substitute, such as Swerve
- 2 g baking soda
- 1/2 g salt
For the Brownie Batter (Wet)
- 1 medium egg
- 85 g vanilla, chocolate, or plain nonfat Greek yogurt
- 240 mL almond milk
For the Brownie Batter (Dry)
- 120 g all purpose flour
- 96 g granulated sugar substitute, such as Swerve
- 1 scoop whey/casein blend vanilla protein powder
- 30 g cocoa powder
- 3 g baking soda
- 2 g baking powder
For the Mix-ins and Topping
- 21 g chocolate chips
- extra chocolate chips, to taste, optional
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
In a medium bowl, combine the brownie wet ingredients: 1 medium egg, 85g (1/3 cup) vanilla, chocolate, or plain nonfat Greek yogurt, and 240mL (1 cup) almond milk. Whisk these together until well combined.
⏱️ 3 min - 3
In a separate large bowl, mix the brownie dry ingredients: 120g (1 cup) all purpose flour, 96g (1/2 cup) granulated sugar substitute, 1 scoop whey/casein blend vanilla protein powder, 30g (1/4 cup + 2 tbsp) cocoa powder, 3g (1/2 tsp) baking soda, and 2g (1/2 tsp) baking powder. Whisk to combine thoroughly.
⏱️ 3 min - 4
Pour the wet brownie ingredients into the dry brownie ingredients. Mix until just combined, being careful not to overmix. The batter should be liquidy.
⏱️ 2 min - 5
Pour the prepared brownie batter into a loaf tin that has been sprayed with non-stick cooking spray.
⏱️ 1 min - 6
In a separate medium bowl, combine the cookie wet ingredients: 42.5g (3 tbsp) plain or vanilla nonfat Greek yogurt, 30mL (2 tbsp) egg whites, and 2.1mL (1/2 tsp) vanilla extract (if using). Whisk these together.
⏱️ 3 min - 7
In another separate small bowl, mix the cookie dry ingredients: 15g (2 tbsp) all purpose flour, 1/3 scoop vanilla whey/casein protein powder, 7.5g (1 tbsp) oat flour, 36g (3 tbsp) granular sugar substitute, 2g (1/3 tsp) baking soda, and 1/2g (1/4 tsp) salt. Whisk to combine.
⏱️ 3 min - 8
Combine the wet and dry cookie ingredients and mix until a thick batter forms.
⏱️ 2 min - 9
Add the cookie batter in dollops on top of the brownie batter in the loaf tin.
⏱️ 1 min - 10
Sprinkle 21g (1 1/2 tbsp) of chocolate chips over the top of the batter, along with any extra chocolate chips to taste (if using).
⏱️ 1 min - 11
Bake for 50-55 minutes. For an 'ooey and gooey' texture, bake slightly underbaked.
⏱️ 55 min•🌡️ 350 - 12
Let the brookie brick cool in the loaf tin before slicing and serving. This recipe makes 10 servings, which is equivalent to 2 of the large loaf-shaped brownies shown in the video.