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!

Ingredients (serves 6)

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!