Protein Packed Cookie Dough Brownies Recipe

Introduction

These Protein Packed Cookie Dough Brownies combine a rich, fudgy brownie base with a creamy, protein-rich cookie dough layer. Perfect for a healthy treat that satisfies your sweet tooth and fuels your body.

Ingredients

• Brownie base:
• 8 whole Medjool Dates
• 1/2 cup Almond Flour
• 4 Tbsp Chocolate Protein Powder
• 2 Tbsp Cocoa Powder
• 2 Tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract
• Cookie Dough:
• 1 cup Cottage Cheese (4% or 2%)
• 1/2 cup Vanilla Protein Powder
• 1 1/4 cup Almond Flour
• 2 Tbsp Pure Maple Syrup
• 2 Tbsp Cashew Butter
• 1 tsp Vanilla Extract
• 1/3 cup Mini Chocolate Chips (Semi-Sweet)

Instructions

1. Step 1: If your dates are not soft, soak them in hot water for 5 minutes to soften. Then, process all the brownie base ingredients together in a food processor until well combined and sticky.
2. Step 2: Line a 9×5-inch loaf tin with parchment paper. Press the brownie dough evenly into the bottom of the tin. Place in the freezer to set.
3. Step 3: While the brownie base chills, blend the cookie dough ingredients (except the chocolate chips) until smooth, scraping down the sides as needed. The mixture will be thick.
4. Step 4: Fold the mini chocolate chips into the cookie dough mixture gently.
5. Step 5: Remove the brownie base from the freezer and press the cookie dough layer evenly over the top. Smooth the surface with a spatula lightly sprayed with nonstick spray.
6. Step 6: Return the layered tin to the freezer for at least 1 hour to firm up.
7. Step 7: Slice into squares and enjoy your protein-packed brownies! Keep any leftovers stored in the fridge or freezer.

Tips & Variations

• Oat flour can be used instead of almond flour, but reduce by 1-2 tablespoons since oat flour is drier.
• For the brownie base, you can swap chocolate protein powder for extra cocoa powder if preferred.
• In the cookie dough, if replacing protein powder, increase almond flour to 1.5 cups and add 1/4 cup oat flour for texture.
• Make sure to soften the dates well to ensure a smooth brownie base.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. To enjoy, thaw in the fridge or at room temperature for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut butter?

Yes, cashew butter can be substituted with almond or peanut butter depending on your preference and availability.

Is it possible to make this recipe vegan?

To make this recipe vegan, substitute cottage cheese with a plant-based yogurt or silken tofu, and use vegan protein powders and maple syrup.

Protein Packed Cookie Dough Brownies Recipe

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★★★★★

4.5 from 140 reviews

• Author: Olivia
• Total Time: 1 hour 15 minutes
• Yield: 12 squares 1x
• Diet: Gluten Free

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Description

These Protein Packed Cookie Dough Brownies are a delicious, no-bake treat combining a rich, chewy brownie base made from Medjool dates, almond flour, and chocolate protein powder topped with a creamy, protein-rich cookie dough layer studded with mini chocolate chips. Perfect for a healthy snack or dessert that satisfies your sweet tooth while delivering a boost of protein.

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Ingredients

Scale 1x2x3x

Brownie Base

• 8 whole Medjool Dates
• 1/2 cup Almond Flour
• 4 Tbsp Chocolate Protein Powder
• 2 Tbsp Cocoa Powder
• 2 Tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract

Cookie Dough

• 1 cup Cottage Cheese (4% or 2% fat)
• 1/2 cup Vanilla Protein Powder
• 1 1/4 cup Almond Flour
• 2 Tbsp Pure Maple Syrup
• 2 Tbsp Cashew Butter
• 1 tsp Vanilla Extract
• 1/3 cup Mini Chocolate Chips (Semi-Sweet)

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Instructions

1. Prepare the Brownie Base: If your Medjool dates are not soft, soak them in hot water for 5 minutes to soften. Then process the dates along with almond flour, chocolate protein powder, cocoa powder, pure maple syrup, and pure vanilla extract in a food processor until a sticky dough forms.
2. Press Brownie Base: Line a 9×5 inch loaf tin with parchment paper. Press the brownie dough evenly into the tin to form the base layer, then place it in the freezer to set.
3. Make Cookie Dough Layer: In a blender, combine cottage cheese, vanilla protein powder, almond flour, pure maple syrup, cashew butter, and vanilla extract. Blend until the mixture is smooth and thick, scraping down the sides as needed.
4. Add Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the cookie dough mixture by hand to avoid breaking the chips.
5. Assemble Layers: Remove the brownie base from the freezer and spread the cookie dough mixture evenly over the brownie layer. Smooth the top with a spatula. To prevent sticking, spray the spatula lightly with nonstick spray.
6. Freeze to Set: Place the assembled dessert in the freezer for at least 1 hour to allow both layers to firm up properly.
7. Serve: Once set, slice into squares and enjoy your protein packed cookie dough brownies. Store any leftovers in the refrigerator or freezer for freshness.

Notes

• Oat flour can be substituted for almond flour since this is a no-bake recipe; however, you may need 1-2 tablespoons less oat flour because it tends to be drier.
• For the brownie base, chocolate protein powder can be replaced with additional cocoa powder if desired.
• In the cookie dough layer, to substitute protein powder, increase almond flour to 1.5 cups and add 0.25 cup oat flour instead of protein powder.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: protein brownies, no-bake dessert, healthy brownies, cookie dough topping, protein snack, gluten free dessert, Medjool date brownies