Protein Brookies

A peanut butter cookie layer baked right on top of a fudgy chocolate brownie base, with the brownie peeking through in patches. The brookie look. Almond flour base, real protein in both layers, one 8x8 pan.

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Prep Time 15

Cook Time 24

Total Time 39

Course Dessert

Cuisine American

Servings squares

Calories 225 kcal

Ingredients

Brownie layer

1 cup almond flour
1/3 cup chocolate protein powder
2 tbsp Dutch cocoa powder
1 tsp baking powder
1/2 tsp salt
1/3 cup melted coconut oil or butter
1/2 cup unsweetened applesauce
2/3 cup coconut sugar or granulated erythritol
1 tsp vanilla extract
1/2 cup mini chocolate chips

Peanut butter cookie layer

1/2 cup creamy peanut butter (see notes if using natural drippy peanut butter)
1/3 cup coconut sugar or packed brown sugar
1 large egg room temperature
3/4 tsp vanilla extract
1/3 cup vanilla protein powder whey or plant-based
1/4 tsp baking soda
1/4 tsp kosher salt
1/4 cup chocolate chips plus a small handful for pressing on top
Flaky sea salt for finishing

Instructions

Preheat the oven to 350°F. Line an 8x8 pan with parchment paper, leaving overhang on two sides for easy lifting.
Make the brownie layer. In a medium bowl, whisk together the almond flour, chocolate protein powder, cocoa powder, baking powder, and salt. In a second bowl, whisk the melted coconut oil or butter, applesauce, sugar, and vanilla until smooth. Pour the wet into the dry and stir until combined. Fold in the mini chocolate chips. Spread the batter evenly into the prepared pan and smooth the top with the back of a spoon.
Make the cookie layer. In a separate bowl, whisk the peanut butter, sugar, egg, and vanilla together for about 2 minutes, until smooth. Stir in the vanilla protein powder, baking soda, and salt with a rubber spatula until just combined. If your peanut butter was drippy, add 2 to 3 tablespoons almond flour at this stage and stir until the dough thickens to a scoopable consistency. It should hold its shape on a spoon, not slump. Fold in the chocolate chips.
Assemble. Scoop the cookie dough in heaping tablespoon mounds across the top of the brownie layer, about 9 to 12 mounds total. Gently flatten each mound with damp fingertips so they spread toward each other but do not fully connect. You want the brownie peeking through in patches. That is the brookie look. The layers do not need to be even. Uneven patches, mounds spread throughout, brownie showing in places. That is the point. Press a few extra chocolate chips into the tops of the cookie dough.
Bake for 22 to 26 minutes, until the cookie tops are lightly golden and just set in the center. A toothpick inserted into the brownie layer should come out with moist crumbs, not wet batter. Pull on the early side if you are unsure. Protein powder dries out fast.
Finish and cool. Sprinkle flaky sea salt across the top while still warm. Let the brookies cool in the pan for at least 30 minutes before lifting them out by the parchment overhang. Slice into 16 squares, or 12 for a higher protein-per-piece number.

If you want super fudgey brownies, take out of the oven before they are finished, let sit for 30 min and chill for an hour. Then slice and serve. You can reheat if needed in the microwave for a few seconds.

Notes

Estimates only. Final macros depend on your specific protein powder, peanut butter brand, and sweetener. The numbers above are based on 16 squares. Run the recipe through a macro calculator with your real ingredient labels before publishing or captioning.

Per square based on 12 squares: about 300 calories, 14 to 15g protein, 20g carbs, 20g fat, 2.5g fiber, 12g sugar. Cut to 16 for a snack-sized square, or 12 for a more substantial portion with a stronger protein number per piece.

On uneven layers: the brownie and cookie layers are meant to be uneven. Spread the cookie mounds however they land, let the brownie show through in patches, and do not stress about even coverage. The patchy, thrown-together look is the brookie.

On the brownie layer: for a richer, chewier brownie base, swap the 1/2 cup applesauce for 1 egg plus 1/4 cup applesauce. The applesauce-only version is fudgier and slightly more cakey. Both work.

On the peanut butter: use thick, scoopable creamy peanut butter for best results. If all you have is natural drippy peanut butter, stir it well first, then add 2 to 3 tablespoons almond flour to the cookie dough to absorb the extra oil. Without this adjustment, the cookie layer will spread too much and sink into the brownie.

On the protein powder: use a protein powder you actually like the taste of. Whey blends give the cookie a chewier texture, plant-based gives a softer texture. For the brownie layer, a chocolate casein or whey-casein blend holds moisture best. Pure whey isolate in the brownie can read drier, so balance it by pulling the bake on the early end.

Storage: cover and store at room temperature for up to 3 days, or refrigerate up to 5 days. They actually get fudgier on day 2. To freeze, wrap individually and freeze up to 2 months. Thaw at room temp 20 minutes or microwave 15 seconds.

Make it nut-free: swap the almond flour in the brownie for oat flour (1:1) and use sunflower seed butter in place of the peanut butter. Note: SunButter reacts with baking soda and can turn the cookie layer green. Harmless, but visually off-brand. Use baking powder instead (same amount) to avoid it.