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- Macros For Each Brownie
-
Calories:
155 -
Carbs:
17g -
Fat:
3g -
Protein:
15g
Ingredients
Ingredients for Brownie Layer:
84g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
40g Black Cocoa Powder
30g All Purpose Flour
8g Zero Cal Sweetener of your choice
100g Plain NonFat Greek Yogurt
60g Low Cal Maple Syrup of your choice
100g Egg Whites
28g Light Butter at room temperature (5g fat per 14g)
12 Reduced Fat Oreos
Ingredients for Chocolate Chip Cookie Layer:
84g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
30g All Purpose Flour
30g Powdered Peanut Butter
10g Coconut Flour
8g Zero Cal Sweetener of your choice
100g Plain NonFat Greek Yogurt
60g Low Cal Maple Syrup of your choice
100g Egg Whites
20g Light Butter at room temperature (5g fat per 14g)
Directions
1.) Preheat oven to 350 F. Add dry brownie ingredients into a bowl and mix to avoid clumping. Then add dry chocolate chip cookie ingredients to another bowl and mix to avoid clumping.
2.) Add wet ingredients for brownie layer into another bowl and mix. Then add wet ingredients for chocolate chip layer into another bowl and mix.
3.) Combine the dry with the wet for both the brownie and the cookie layer. Mix until there is a thick brownie and cookie like consistency. Place in the refrigerator to cool for 10 minutes.
4.) Line a 8×8 brownie pan with parchment paper. Add the brownie batter to the middle and spread to all the edges evenly. Space the oreos as evenly as possible so each brownie has an oreo.
5.) Add the chocolate chip cookie dough on top. Add to oven for 12-18 minutes depending on the oven. Be careful not to overbake. Err on the side of caution of under baking because they will set/cook once you take them out of the oven.
6.) Slice into 12 brownies and then enjoy!