Cookie Dough Brownies

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For those times when you can’t decide between a cookie or a brownie—have both!

Cookie Dough Brownies

Cookie Dough Brownies

Ingredients

  • BROWNIES
  • 1 ¼ cups (170g) coconut yogurt
  • 3 ½ tablespoons (50g) maple syrup
  • 3 ½ tablespoons (50g) coconut sugar
  • 2 ½ tablespoons (70g) Biscoff spread
  • 1/3 cup (40g) vegan chocolate protein powder
  • 3 ½ tablespoons (25g) cacao powder
  • 1/3 cup (40g) gluten-free all-purpose flour
  • 2 ¼ oz (60g) chocolate chunks
  • COOKIE DOUGH
  • ¼ cup (60g) coconut yogurt
  • 3 ½ tablespoons (50g) maple syrup
  • 3 ½ tablespoons (50g) coconut sugar
  • 1/4 cup (60g) Biscoff spread
  • 3 ½ tablespoons (50g) vegan vanilla protein powder
  • 2/3 cup (75g) gluten-free all-purpose flour
  • 2 ¼ oz (60g) chocolate chips

Instructions

  1. Preheat the oven to 170°C (350°F) and line or grease a square cake tin with baking paper.
  2. For the brownie base, whisk together the yogurt, syrup, sugar, and Biscoff in a medium bowl until smooth.
  3. Mix in the protein, cacao powder, and flour until a thick batter forms.
  4. Gently fold in the chocolate chunks.
  5. Pour the brownie batter into the prepared tin and spread it evenly. Set aside.
  6. For the cookie dough, whisk the yogurt, syrup, sugar, and Biscoff in a medium bowl until smooth.
  7. Mix in the protein powder and flour until a soft dough forms.
  8. Gently fold in the chocolate chips.
  9. Shape the cookie dough into a square roughly the size of the tin and place it over the brownie base. Flatten it as needed.
  10. Optionally, top with extra chocolate chunks. Bake for 20-25 minutes, then let it cool. Cut into squares, sprinkle with sea salt, and enjoy!
© Maria

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