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Stack of protein brookies showing the fudgy brownie and cookie layers
High-Protein Desserts · Healthy Chocolate

Protein brookies, 12g of protein in a brownie-cookie hybrid

August 17, 2026 Updated September 16, 2026 Total time: 48 min Makes: 9 brookies

I used to think brookies were a gimmick until I made a batch that actually kept the fudgy brownie bottom distinct from the chewy cookie top, and now I cannot go back to picking just one. This version sneaks in two scoops of protein between the layers so it holds up as an actual snack, not just a dessert you regret at 9pm.

The two layers bake in one pan, so it is not any more work than a regular batch of brownies, just a second bowl to stir together. They keep well in the fridge for the week, and I will not pretend I have not eaten one cold straight from there.

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Protein brookies, 12g of protein in a brownie-cookie hybrid

Fudgy brownie on the bottom, chewy cookie dough on top, 12g of protein and 165 calories each. Pull them the moment the toothpick reads right or…

Prep 20 min
Cook 28 min
Total 48 min
Yield 9 brookies

Ingredients

  • Brownie layer:
  • Cookie dough layer:

Instructions

  1. Preheat the oven to 350F. Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
  2. Make the brownie layer: whisk the cocoa powder, protein powder, allulose, baking powder, and salt together in a bowl to break up any clumps.
  3. Add the applesauce, melted coconut oil, eggs, and milk. Stir just until smooth and glossy. Pour into the prepared pan and spread into an even layer.
  4. Make the cookie dough layer: in a separate bowl, stir the peanut butter, maple syrup, and 2 tbsp milk together until smooth, then mix in the protein powder, oat flour, and baking soda. Add the extra tablespoon of milk only if the dough is too dry to hold together, it should be thick like cookie dough, not batter.
  5. Fold in the chocolate chips, then drop spoonfuls of the cookie dough over the brownie batter and gently press them down so they sit partly submerged. Do not swirl them in, you want distinct pockets.
  6. Bake for 24 to 28 minutes, until the edges pull slightly from the pan and a toothpick in the brownie section comes out with a few moist crumbs. The cookie dough pieces will look set and slightly puffed.
  7. Cool in the pan for at least 20 minutes, then lift out using the parchment overhang and slice into 9 squares. They cut cleanest once fully cool.

Nutrition (approximate, per serving)

Calories165
Fat6g
Carbs16g
Fiber2g
Sugar8g
Protein12g

Macros are per serving, and a serving here is one of nine brookies. See how these numbers are calculated.

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Whey protein tightens up fast in the oven, so pull these the moment the toothpick test looks right. A minute or two too long and the brookie edges turn dense and rubbery instead of fudgy.
  • No peanut butter on hand, almond butter or a seed butter both work in the cookie dough layer.
  • Store covered in the fridge for up to 5 days, or freeze individual squares and microwave for 15 seconds when a craving hits.
  • If your protein powder is very sweet on its own, cut the allulose in the brownie layer to 3 tbsp so it does not read as cloying.

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