High-Protein Cookie Dough Brownies

$- 1 cup almond flour - 1/2 cup cocoa powder - 1/2 cup protein powder (vanilla or chocolate) - 1/2 teaspoon baking powder - 1/4 teaspoon salt I love starting with dry ingredients. Almond flour gives a light texture. Cocoa powder adds deep chocolate flavor. Protein powder boosts the health factor, while baking powder makes them rise. A pinch of salt balances everything. - 1/2 cup pure maple syrup - 1/4 cup creamy almond butter - 1/4 cup unsweetened applesauce - 1 teaspoon vanilla extract Next, the wet ingredients bring it all together. Maple syrup is sweet and rich. Almond butter adds creaminess and healthy fats. Applesauce keeps the brownies moist. Vanilla extract enhances the overall flavor. - 1/2 cup canned chickpeas, rinsed and drained - 1/4 cup creamy almond butter - 2 tablespoons pure maple syrup - 1/4 teaspoon vanilla extract - 2 tablespoons chocolate chips For that cookie dough layer, chickpeas are a surprise ingredient. They add protein and fiber without altering taste. Almond butter gives it creaminess. Extra maple syrup sweetens it, and chocolate chips make it fun. This layer adds a lovely contrast to the brownies. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Line an 8x8 inch baking pan with parchment paper. - In a large bowl, mix these dry ingredients: - 1 cup almond flour - 1/2 cup cocoa powder - 1/2 cup protein powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - Stir until no lumps remain. - In another bowl, whisk together these wet ingredients: - 1/2 cup pure maple syrup - 1/4 cup creamy almond butter - 1/4 cup unsweetened applesauce - 1 teaspoon vanilla extract - Mix until smooth and well-blended. - Gradually pour this mixture into the bowl with dry ingredients. - Stir gently until a smooth brownie batter forms. - Fold in 1/2 cup mini chocolate chips evenly. - Spread half of the brownie batter in the prepared pan. - For the cookie dough layer, use a food processor to blend: - 1/2 cup canned chickpeas, rinsed and drained - 1/4 cup creamy almond butter - 2 tablespoons pure maple syrup - 1/4 teaspoon vanilla extract - Blend until creamy, then stir in 2 tablespoons chocolate chips. - Drop dollops of cookie dough on the brownie layer and spread it out. - Cover with the remaining brownie batter, ensuring the cookie dough is hidden. - Bake in your preheated oven for 25–30 minutes. - The edges should look firm. A toothpick should come out clean or with a few crumbs. - Let the brownies cool in the pan on a wire rack. - Once cool, use the parchment to lift them out and cut into squares. To get the best texture, use room temperature ingredients. Cold items can cause clumps. Mix your batter gently. Overmixing can lead to dense brownies. Aim for a smooth but not overly worked batter. Want more flavor? Add nuts or dried fruit to the brownie mix. They give great crunch and taste. You can also change the sweetness. If you like it sweeter, add more maple syrup. For less sweetness, reduce the syrup. Make your brownies look great! Use dusting techniques to add flair. A light sprinkle of cocoa powder on top looks fancy. You can also serve them on a nice platter. Pair with ice cream or whipped cream for a tasty touch. Pro Tips Use Room Temperature Ingredients: Allow your almond butter and applesauce to come to room temperature for a smoother batter that incorporates better. Chickpea Texture Matters: Ensure your chickpeas are well-rinsed and drained to prevent excess moisture, which can affect the consistency of your cookie dough layer. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense brownies. Storage Tips: Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. {{image_4}} You can make these brownies fun with different flavors. Try using chocolate protein powder for an extra rich taste. Vanilla protein powder adds a light sweetness. You can also switch up nut butters. Peanut butter gives a classic taste, while cashew butter adds a creamy twist. If you need gluten-free options, almond flour works great. You can also use coconut flour, but adjust the amount. For a vegan version, swap the eggs with flaxseed meal mixed with water. Use maple syrup as a sweetener to keep it plant-based and delicious. Want more texture? Add extra chocolate chips or nuts for crunch. Chopped walnuts or pecans add great flavor. For a fun twist, swirls of nut butter on top can create a tasty look. Just drop spoonfuls of nut butter before baking for a unique finish. Store your High-Protein Cookie Dough Brownies at room temperature. Use an airtight container to keep them fresh. A simple glass or plastic container works great. Place a piece of parchment paper between layers to prevent sticking. You can enjoy these brownies for about 3-5 days. For long-term storage, freezing is your best bet. Cut the brownies into squares and wrap each piece in plastic wrap. Then, place them in a freezer-safe bag or container. This way, they’ll stay fresh for up to three months. When you're ready to enjoy them, take out a brownie and let it thaw at room temperature. You can also warm it up in the microwave for about 10-15 seconds for a cozy treat. To keep your brownies fresh, store them in a cool, dry place. Always check for signs of spoilage. If the brownies smell off or have a dry texture, it’s best to toss them. Fresh brownies should be soft and slightly chewy. If they feel hard or crumbly, they're past their prime. Yes, you can swap almond flour for other flours. Good choices include oat flour or coconut flour. Both will change the taste and texture slightly. Oat flour tends to be softer, while coconut flour absorbs more moisture. You may need to adjust the liquid in the recipe if you use coconut flour. To add more sweetness, use extra maple syrup. You can also mix in more chocolate chips. If you enjoy a richer flavor, add a bit of brown sugar. Make sure to blend well. Taste your batter before baking to find your perfect sweetness level. For clean cuts, use a sharp knife. First, let the brownies cool completely. You can also warm the knife under hot water. Wipe the knife after each cut for neat edges. This technique gives you pretty squares that look great on a plate. Yes, you can make these brownies ahead of time. They store well for a few days. Keep them in an airtight container at room temperature. You can also freeze them for up to three months. Just thaw them in the fridge before serving. Absolutely! These brownies are perfect for meal prep. They are high in protein and keep you satisfied. Portion them into individual squares for easy grab-and-go snacks. They work well for breakfast or a post-workout treat. These brownies blend healthy ingredients for a tasty treat. You learned how to mix dry and wet components, layer cookie dough, and bake with ease. Tips for texture and flavor add fun to your baking. Explore variations to keep it fresh and store them wisely for later use. Don't hesitate to try new things. Your baking adventure starts now. Happy baking!$

High-Protein Cookie Dough Brownies

Delicious brownies with a high-protein cookie dough layer, perfect for a healthy treat.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup almond flour
0.5 cup cocoa powder
0.5 cup protein powder (vanilla or chocolate)
0.5 cup pure maple syrup
0.25 cup creamy almond butter
0.25 cup unsweetened applesauce
1 teaspoon vanilla extract
0.5 teaspoon baking powder
0.25 teaspoon salt
0.5 cup mini chocolate chips
0.5 cup canned chickpeas, rinsed and drained
0.25 cup creamy almond butter
2 tablespoons pure maple syrup
0.25 teaspoon vanilla extract
2 tablespoons chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan by lining it with parchment paper, allowing some overhang for easy removal later.
In a large mixing bowl, thoroughly combine the almond flour, cocoa powder, protein powder, baking powder, and salt. Ensure there are no lumps in the dry ingredients.
In a separate mixing bowl, whisk the maple syrup, almond butter, applesauce, and vanilla extract together until the mixture is smooth and well-blended.
Gradually pour the wet mixture into the bowl of dry ingredients. Stir delicately until a smooth brownie batter forms. Be sure to fold in the mini chocolate chips until evenly distributed throughout the batter.
Evenly spread half of the brownie batter into the prepared baking pan, making sure to reach the corners.
To create the cookie dough layer, add the rinsed chickpeas, almond butter, maple syrup, and vanilla extract into a food processor. Blend until the mixture is creamy and smooth. Stir in the chocolate chips by hand.
Using a spoon or spatula, drop dollops of the cookie dough mixture on top of the brownie batter. Gently spread this layer, aiming for an even coverage but don’t worry about perfection; rustic is charming!
Carefully spread the remaining brownie batter over the cookie dough layer, ensuring the cookie dough is fully covered.
Place the baking pan in the preheated oven and bake for about 25-30 minutes. The edges should look firm, and a toothpick inserted in the center should come out clean or with only a few moist crumbs attached.
Once done, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack. After cooling, use the parchment overhang to lift the brownies out and cut them into squares.

Notes

Serve on a decorative platter and dust with cocoa powder for an elegant finish.

Keyword brownies, cookie dough, healthy dessert, high-protein