High Protein Cookie Dough Brownies
Fudgy brownies with a creamy cashew-based cookie dough topping, spiked with vanilla protein powder. Chocolate chips and sea salt flakes add crunch and balance. Make-ahead friendly and naturally sweetened with maple syrup.
Ingredients
- ½ cup coconut oil
- ⅓ cup semi-sweet chocolate chips
- ½ cup pure maple syrup
- 2 whole eggs
- 1 tsp pure vanilla extract
- ½ cup raw cacao powder
- ¼ cup coconut flour
- ¾ cup cashew butter
- ¼ cup almond flour
- ¼ cup vanilla protein powder
- ¼ cup pure maple syrup
- ¼ cup coconut oil
- 1 tsp pure vanilla extract
- 2 Tbsp unreal chocolate gems
- 2 Tbsp semi-sweet chocolate chips
- 1 pinch Maldon sea salt flakes
Instructions
- 1
Combine chocolate chips and coconut oil, melt over low heat.
- 2
Add maple syrup and stir until thickened.
- 3
Add eggs and vanilla extract, mix to combine.
- 4
Add coconut flour and cacao powder, mix until combined.
- 5
Transfer to parchment-lined pan and bake at 350F for 20 minutes.
- 6
Cool completely.
- 7
Combine cashew butter, coconut oil, maple syrup, vanilla extract, almond flour, and vanilla protein powder to make cookie dough filling.
- 8
Spread cookie dough mixture over cooled brownies.
- 9
Press chocolate gems and chocolate chips overtop.
- 10
Sprinkle with sea salt flakes.
- 11
Slice and serve.
Tips
Cool brownies completely before adding cookie dough topping to prevent melting.
Press chocolate gems and chips firmly into topping so they adhere.
Good to Know
Refrigerate in airtight container for up to 5 days.
Brownies can be baked 2 days ahead. Prepare cookie dough topping up to 1 day ahead, refrigerate separately. Assemble just before serving.
Serve chilled or at room temperature. Cut into squares with a sharp knife dipped in hot water for clean edges.
Common Mistakes
Do not skip cooling brownies completely to avoid cookie dough topping melting into brownie layer.
Do not overmix batter after adding flour to avoid dense brownies.