Did you know that when you cross cookie dough with a brownie, you get a ‘brookie’? And this insanely good combo inspired this very delicious, indulgent (but also kinda healthy!) loaf recipe. With a boost of protein from including protien powder (not essential – you could just use extra flour), chunks of chocolate in the cookie dough layer is topped with a fudgy brownie mixture…THEN drizzled with extra peanut butter and nuts, yum!
Ingredients:
For the cookie base –
- 130g gluten-free flour
- 2 scoops vanilla protein powder
- 70g coconut sugar
- 1 teaspoon baking powder
- 3 tablespoons oil
- 1 teaspoon vanilla extract
- 75-100ml almond milk
- 70g dark chocolate, chopped
For the brownie –
- 100g gluten-free flour
- 30g cocoa powder
- 2 scoops chocolate protein powder
- 50g coconut sugar
- 100g dark chocolate
- 2 tablespoons coconut oil
- 50ml almond milk
- 1 teaspoon vanilla extract
Get making!
- First make the base: Mix together the flour, protein powder, sugar and baking powder in a bowl.
- Whisk together the oil, vanilla and almond milk and pour into the dry ingredients. Stir in the chocolate and mix to form a dough.
- Press into the base of a greased and lined loaf tin evenly then set aside.
- Next make the brownie layer: Mix together the flour, cocoa powder, protein powder and sugar in a bowl. Melt the chocolate and coconut oil then pour in along with the milk and vanilla. Mix well to form a smooth batter.
- Spread this over the base to cover then bake at 180C for 30-35 minutes until firmed up and golden. Leave to cool, then pop out and slice – and enjoy!
