Monster Cookie Brownies
Servings: 12 servings
Calories: 123kcal
These Monster Cookie Brownies just took the two BEST desserts to a whole new level! The absolute best combination of thick, fudgy, chocolatey brownies topped with a buttery cookie layer and finished off with crunchy and colorful M&M's. They are simply amazing!! 😍
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Ingredients
Brownie Layer:
- 1/2 cup chocolate or vanilla protein powder (62g)
- 1/4 cup oat flour (30g)
- 1/3 cup dark cocoa powder (40g)
- 2 Tbsp granular sweetener (24g) I used Swerve
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup canned pumpkin (244g)
- 2 Tbsp light butter (28g) softened
- 2 Tbsp unsweetened almond milk (30g)
- 2 Tbsp semi-sweet chocolate chips melted
Monster Cookie Layer:
- 2 Tbsp light butter (28g) melted (28g)
- 2 Tbsp granular sweetener (24g) I used Swerve
- 2 Tbsp brown sugar alternative (24g) I used Swerve
- 2 Tbsp egg beaters (30g)
- 1/2 tsp pure vanilla extract
- 2 Tbsp creamy peanut butter (28g)
- 6 Tbsp all-purpose flour (45g)
- 2 Tbsp quick oats (10g)
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 Tbsp baking M&M's or mimi M&M's (13g)
- 1 Tbsp mini chocolate chips (14g)
Topping:
- 1 Tbsp baking M&M's or mini M&M's (13g) option for presentation
Instructions
- Preheat the oven to 325 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
For the Brownies:
- In a large bowl, add the protein powder, oat flour, cocoa powder, sweetener, baking powder, and baking soda. Stir dry ingredients until they are mixed well.
- Then add the pumpkin, butter, milk and melted chocolate. Using a hand or stand mixer, mix to combine. Pour the batter into the prepared dish.
For the Monster Cookie Layer:
- Using a handheld or stand mixer, beat the butter, sweetener, and brown sugar together on medium speed until combined.
- Add egg beaters, vanilla, and peanut butter, then beat again until combined. Scrape down the sides and up the bottom of the bowl as needed.
- Beat in the flour, oats, baking soda, and salt on low speed. Then fold in the M&M's and chocolate chips until well-incorporated.
- Add the cookie layer overtop the brownies and spread out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in the pan, then cut and enjoy!
Notes
These brownies are best the next day, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Powder
To make vegan: use vegan protein powder, vegan butter and make sure your chocolate chips are vegan-friendly. Replace egg beaters with recommended egg replacement.
Nutrition
Serving: 1brownie (54g) | Calories: 123kcal | Carbohydrates: 12.8g | Protein: 6.9g | Fat: 4.9g | Saturated Fat: 1.2g | Fiber: 2.6g | Sugar: 3.9g