New Protein Brownie Cookie Cake Thing

Ingredients

Ingredients for cookie batter

Wet:

40g (3 tbsp) Plain or Vanilla Nonfat Greek Yogurt

25mL (1 tbsp + 2 tsp) Egg Whites

2.1mL (1/2 tsp) Vanilla Extract (optional)

Dry:

10g (1 tbsp + 1 tsp) All Purpose Flour

10g (1/3 Scoop) Casein Protein Powder

5g (2 tsp) Oat Flour

24g (2 tbsp) Granulated Sugar Substitute

1g (1/4 tsp) Baking Soda

Pinch of Salt

Ingredients for Brownie Batter

Wet:

120mL (1/2 Cup) Egg Whites

80g (1/3 Cup) Plain or Vanilla Nonfat Greek Yogurt

120g (1/2 Cup) Pumpkin Purée

120mL (1/2 Cup) Almond Milk

Dry:

35g (1/4 Cup) All Purpose Flour

72-96g (6-8 tbsp) Granulated Sugar Substitute

20g (2/3 scoop) Whey/Casein Blend Protein Powder

25g (1/4 Cup) Black or Dark Cocoa Powder

2g (1/3 tsp) Baking Soda

2g (1/2 tsp) Baking Powder

Pinch of Salt

Directions

1. Preheat oven to 180°C/350°F and lightly spray two 5-or 6-inch springform pans.

2. Mix the cookie batter wet and dry ingredients separately, then combine.

3. Mix the brownie batter wet and dry ingredients separately, then combine. Do not overmix.

4. Divide the brownie batter evenly between both pans.

5. Dollop the cookie batter over the brownie batter, gently spread, and add choc chips.

6. Bake 28-38 min (6-inch) or 32-42 min (5-inch), until the edges are set and the centers are slightly soft.

7. Cool in the pans for 30 minutes before serving