📧 nickk@jakerosenentertainment.com 🧁 First ever low cal/high protein recipe generator app coming very soon
- 120 g plain or vanilla nonfat Greek yogurt
- 145 mL egg whites
- 2.1mL optional vanilla extract
- 10g all purpose flour
- 10g casein protein powder
- 5g oat flour
- 24g granulated sugar substitute
- 3 g baking soda
- 2 pinch salt
- 120g pumpkin purée
- 120mL unsweetened almond milk
- 20g whey/casein blend protein powder
- 25g black or dark cocoa powder
- 2g baking powder
- 10g chocolate chips
- as needed optional ice cream
- as needed optional chocolate sauce
Remove items you already have in your ingredients list above to see the difference.
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- plain or vanilla nonfat Greek yogurt120 gplain or vanilla nonfat Greek yogurt1.00
- egg whites145 mLegg whites2.10
- vanilla extract2.1mL optionalvanilla extract1.45
- casein protein powder10gcasein protein powder15.00
- oat flour5goat flour2.15
- pumpkin purée120gpumpkin purée2.25
- unsweetened almond milk120mLunsweetened almond milk1.37
- whey/casein blend protein powder20gwhey/casein blend protein powder12.99
- chocolate chips10gchocolate chips1.32
- ice creamas needed optionalice cream3.28
- chocolate sauceas needed optionalchocolate sauce1.10
Download the app to see the full priced ingredient list
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These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
Preheat oven to 350°F and lightly spray two 5- or 6-inch springform pans.
In one bowl, mix the cookie batter wet ingredients. In a separate bowl, mix the cookie batter dry ingredients, then combine the wet and dry ingredients.
In another bowl, mix the brownie batter wet ingredients. In a separate bowl, mix the brownie batter dry ingredients, then combine the wet and dry ingredients. Do not overmix.
Divide the brownie batter evenly between both springform pans and spread it out.
Divide the cookie batter evenly between both pans. Add it in dollops over the brownie batter, then gently spread or swirl it across the top. Add cookie topping.
Bake for 28–38 minutes in 6-inch pans or 32–42 minutes in 5-inch pans. The edges should be set while the centers remain slightly soft.
Let the brookies cool in the pans for at least 30 minutes before removing the springform rings.
Top each brookie with ice cream, chocolate drizzle, or extra chocolate chips if desired, then enjoy!
