Brookie Dough Slice

When your craving a brownie and also craving cookie dough; why not have both?

This recipe is the best of both worlds! A baked chocolate brownie biscuit base topped with a high protein cookie dough and drizzle of chocolate! It’s so decadent but perfectly balanced & totally acceptable to enjoy as an afternoon snack or after dinner sweet treat!

Brookie Dough Slice

  • Servings: 6
  • Difficulty: easy
  • Print

Brownie Biscuit Base

  • 1 cup almond meal
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 5 squares dark vegan chocolate, melted
  • Pinch of salt
  1. Preheat oven to 180 degrees Celsius, fan-forced.
  2. Combine all the ingredients in a bowl and transfer into a lined baking tray.
  3. Spread out evenly until about 1cm thick.
  4. Bake for 12-15 minutes or until cooked through and slightly crisp.
  5. Remove from oven once baked, set aside and allow to cool.

Cookie dough

  • 3 tbsp Vanilla Protein powder
  • 80g natural peanut butter (or any nut butter)
  • 3 tbsp almond meal
  • 1 tbsp coconut flour
  • 4 tbsp maple syrup
  • 1 tsp vanilla essence
  • 2 tbsp almond milk
  • 1 tbsp coconut oil, melted
  • 2 tbsp cacao nibs (or vegan chocolate, chopped)
  1. Combine all ingredients either in a food processor (leave out cacao nibs and stir in separately if using this method) or stir in a mixing bowl.
  2. Mixture will be slightly crumbly but wet enough that it will hold when pressed together.
  3. Get a tablespoon of mixture at a time and press together with your hands and then press onto the cooled brownie biscuit base.
  4. Repeat until the entire base is covered.

Chocolate topping

  • Melted vegan chocolate
  1. Drizzle chocolate over the cookie dough layer and refrigerate the slice for 30 minutes before cutting into 6 even pieces!

Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

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