These Slutty Protein Brownies sandwich real Oreo cookies between a sugar cookie base and a soft, fudgy brownie layer. Basically, they’re what dreams are made of. Each brownie has 10 grams of protein and just 21 grams of carbs.
| Total Calories: 200 |
Servings: 9 |
Serving Size: 1 Brownie |
Ingredients:
Protein Cookie Base:
- 1/4 c (56g) Light Butter
- 1/4 c (48g) Swerve Granular
- 1 scoop (31g) PEScience Gourmet Vanilla Select Protein Powder
- 1/4 c (30g) All-Purpose Flour
- 1/4 tsp Baking Powder
- 1/2 tsp Vanilla Bean Paste or Vanilla Extract
- 9 Oreos
Protein Brownie Layer:
- 2 scoops (62g) PEScience Gourmet Vanilla Select Protein Powder
- 1/2 c (60g) All-Purpose Flour
- 3 tbsp (15g) Unsweetened Dark Cocoa Powder
- 3/4 c (180mL) Unsweetened Cashew Milk or Milk of Choice
- 3 tbsp (42g) Vanilla Fat-Free Greek Yogurt
- 3 tbsp (42g) Dark Chocolate Chips
- 3 tbsp (42g) Light Butter
Directions:
- Preheat oven to 350 degrees F and line an 8x8 baking dish with parchment paper sling. Spray the edges with nonstick cooking spray and set aside.
For the Protein Cookie Base:
- Using a food processor, stand mixer, or whisk, cream the 1/4 C of light butter and 1/4 C of Swerve together until light a fluffy.
- Add the 1 scoop of PEScience protein powder, 1/4 C flour, baking powder, and vanilla bean paste and mix until the mixture is crumbly and can be shaped into a dough. (I used 5-6 pulses in a food processor.)
- Spread the cookie dough across the bottom of the baking dish in a thin layer and top with the Oreos.
For the Protein Brownie Layer:
- Mix the 2 scoops of protein powder. 1/2 C of flour, and cocoa powder together in a large bowl.
- Add the milk and Greek Yogurt, stirring to fully incorporate.
- In a small bowl, microwave the chocolate chips for 45-60 seconds until melted. Add the butter and stir until smooth before adding to the batter. Stir well.
- Pour the brownie batter on top of the cookie base and Oreos, spreading it to the edges.
- Bake for 20-25 minutes or until there is a little wiggle when shaken. (You want the brownies to be slightly gooey in the center as they will firm up a bit once out of the oven.)
- Let the brownies cool for a few minutes before transferring them to a cooling rack using the parchment paper sling. The brownies will be easier to cut when cooler for at least 30 minutes.
NUTRITION FACTS:
Calories: 200
Fat: 9.5g
Carbs: 21g
Protein: 10g
Recipe by @mason_woodruff
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