Macros for the WHOLE Brookie:
411 Cals, 51g Carbs, 6g Fat, 37g Protein
Ingredients for Chocolate Chip Cookie Layer (makes 2):
40g Oats
70g Banana
20g Vegan Vanilla Protein Powder
20g Powdered PB
50g Egg Whites
100ml Unsweetened Vanilla Almond Milk
3g Zero Sweetener
2g Baking Soda
Pinch of Salt
15g Mini Chocolate Chips
Ingredients for Fudge Brownie Layer (makes 2):
40g Oats
70g Banana
20g Vegan Chocolate Protein Powder
10g Brownie Batter Protein Cookie Butter Powder
10g Black Cocoa Powder
50g Egg Whites
100ml Unsweetened Vanilla Almond Milk
3g Zero Sweetener
2g Baking Soda
Pinch of Salt
Directions:
1.) Add your cookie layer ingredients to your small blender (I used a nutribullet) and blend till smooth.
2.) Repeat the same process for your brownie layer ingredients.
3.) Spray your 10oz ramekins with non stick cooking spray and evenly add your brownie batter to each. So half of you brownie batter to each ramekin.
4.) Then add half your chocolate chip cookie dough to the top of the brownie batter in each ramekin.
5.) Add to the air fryer on 275 degrees F for 20 minutes. Let cool for about 10-15 minutes, carefully pop out of the ramekins and enjoy!
*Substitutions: If you don’t have cookie butter powder for the brownie layer, you can sub with more cocoa powder or more vegan protein powder. And if you want to sub the vegan for a whey protein, I’d suggest using a whey/casein blend to make sure it doesn’t get cakey and stays a thick brownie like consistency.
*If you want to bake these in the oven, I’d suggest 350 degrees F for 25 minutes. Can’t promise for sure but that should be the sweet spot. I don’t think any less than 25 minutes would be cooked all the way through.