Brownie Layer
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Egg Whites | 120 ml (4 fl oz) | 120 mL | 240 mL | 360 mL | 480 mL |
| Plain or Vanilla Non-Fat Greek Yogurt | 80 g (2.8 oz) | 80 g | 160 g | 240 g | 320 g |
| Pumpkin Puree | 120 g (4.2 oz) | 120 g | 240 g | 360 g | 480 g |
| Unsweetened Almond Milk | 120 ml (4 fl oz) | 120 mL | 240 mL | 360 mL | 480 mL |
| Plain Flour | 35 g (1.2 oz) | 35 g | 70 g | 105 g | 140 g |
| Granulated Sweetenerto taste | 72-96 g (2.5-3.4 oz) | 84 g | 168 g | 252 g | 336 g |
| Whey/Casein Blend Protein Powder | 20 g (0.7 oz) | 20 g | 40 g | 60 g | 80 g |
| Dark Cocoa Powder | 25 g (0.9 oz) | 25 g | 50 g | 75 g | 100 g |
| Baking Soda | 1/3 tsp | 0.333 tsp | 0.666 tsp | 0.999 tsp | 1.33 tsp |
| Baking Powder | 1/2 tsp | 0.5 tsp | 1 tsp | 1.5 tsp | 2 tsp |
| Pinch of Salt | Pinch | — | — | — | — |
Cookie Layer
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Plain or Vanilla Non-Fat Greek Yogurt | 40 g (1.4 oz) | 40 g | 80 g | 120 g | 160 g |
| Egg Whites | 25 ml (0.8 fl oz) | 25 mL | 50 mL | 75 mL | 100 mL |
| Vanilla Extractoptional | 1/2 tsp (2.5 ml) | 0.5 tsp | 1 tsp | 1.5 tsp | 2 tsp |
| Plain Flour | 10 g (0.35 oz) | 10 g | 20 g | 30 g | 40 g |
| Casein Protein Powder | 10 g (0.35 oz) | 10 g | 20 g | 30 g | 40 g |
| Oat Flour | 5 g (0.18 oz) | 5 g | 10 g | 15 g | 20 g |
| Granulated Sweetener | 24 g (0.85 oz) | 24 g | 48 g | 72 g | 96 g |
| Baking Soda | 1/4 tsp | 0.25 tsp | 0.5 tsp | 0.75 tsp | 1 tsp |
| Pinch of Salt | Pinch | — | — | — | — |
Topping
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Chocolate Chips | 10 g (0.35 oz) | 10 g | 20 g | 30 g | 40 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|
| Egg Whites | 2 yolks plus 1 tablespoon cold water | 3 tablespoons vegetable oil plus 1 tablespoon water (for baking) | 3 tablespoons mayonnaise (for cakes) | 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water, or 1/4 cup liquid egg substitute | half a banana mashed with 1/2 teaspoon baking powder |
| — | — | — | — | — | — |
| Plain or Vanilla Non-Fat Greek Yogurt | Vanilla extract | 1 cup sour cream (thicker; less tart) or buttermilk (thinner; use in baking, dressings, sauces) | | | |
| 1 | — | 1 | | | |
| Unsweetened Almond Milk | 1/3 cup instant nonfat dry milk plus 3/4 cup water | 1/2 cup evaporated milk plus 1/2 cup water | 3/4 cup 2 percent milk plus 1/4 cup half-and-half | | |
| 1 | 0.333 | 0.5 | 0.75 | | |
| Plain Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | |
| 1 | 1 | 1 | 1.25 | 1 | |
| Baking Soda | 4 teaspoons baking powder | 1 teaspoon potassium bicarbonate and 1/3 teaspoon salt | | | |
| 1 | 4 | 1 | | | |
| Baking Powder | 1/4 teaspoon baking soda plus 1/4 teaspoon cornstarch plus 1/2 teaspoon cream of tartar | | | | |
| 1 | 0.25 | | | | |
| Oat Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | |
| 1 | 1 | 1 | 1.25 | 1 | |
Method
- Preheat your oven to 180 C (350 F) and lightly grease two 5 to 6 inch springform tins or ramekins.
- Mix the wet ingredients for the cookie layer, then stir through the dry ingredients until just combined.
- In a separate bowl, mix the wet ingredients for the brownie layer, then fold through the dry ingredients. Do not overmix.
- Divide the brownie batter evenly between the tins.
- Spoon the cookie dough over the brownie batter and gently spread it out.
- Sprinkle over the chocolate chips.
- Bake for 28 to 38 minutes in 6 inch tins or 32 to 42 minutes in 5 inch tins, until the edges are set but the centre is still slightly soft.
- Cool for at least 30 minutes before serving.
Notes
Servings: 2 (per giant brookie). Per serving: 305 kcal, 32 g protein, 32 g carbs, 5 g fat, ~7 g fiber.
Fiber estimated from ingredient-level USDA reference values (cocoa powder and pumpkin puree are the main contributors); source text did not state fiber. Optional topping: a whey protein drizzle over the finished brookies.