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Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-free, Vegan and High in Protein! Whew… That title is  a mouthful but trust me, it’s worth every delicious word.

 


 

I just got back from a weekend Bachelorette party in Vegas and I ate anything and everything while I was there. Naturally, when I got home I was craving some chocolate and cookie dough (seriously, what is wrong with me?).

 

 

First layer: super dense protein brownies.

Second layer: fudge.

Third layer: cookie dough.

 

 

I used PEScience Select Protein in the brownie layer and the cookie dough layer of these brownies. You can get 30% off your entire order using code PBCHOCO on their website. Vegan powders are also available!

 

 

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-Free, Vegan and High Protein

Prep Time: 25 minutes

Cook Time: 6 minutes

Total Time: 31 minutes

Category: Dessert

Yield: 9 Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-Free, Vegan and High Protein

Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-free, Vegan and High in Protein!

Ingredients

    Brownie Layer
  • 1/2 c brown rice flour
  • 1/2 c almond flour (finely ground)
  • 32g protein powder (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 3 tbsp unsweetened cocoa powder
  • 1 tbsp granulated sweetener (I used Swerve)
  • 1/4 c plus 3 tbsp pumpkin puree
  • 2 tbsp ground flax + 3 tbsp water
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
    Fudge Layer
  • 1/4 c sugar-free chocolate chips (dairy free if necessary)
  • 2 tbsp sugar-free maple syrup
  • 1 tbsp confectioner's sweetener (I used Swerve)
    Cookie Dough Balls
  • 1/2 c brown rice flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp granulated sweetener (I used Swerve)
  • 3 tbsp water
  • 2 tbsp vegan butter, slightly warmed not melted
  • 1 tbsp sugar-free chocolate chips

Instructions

  1. Preheat oven to 325F and prepare an 8x8 inch baking pan with parchment paper.
  2. In a small bowl, stir together the flax meal and water and then set aside.
  3. Place all dry brownie layer ingredients into a mixer and stir until combined. Add the pumpkin puree and stir using a paddle attachment. Add the flax/water mix and continue mixing until a dough forms. If brownie dough is too dry, add another tablespoon of pumpkin puree.
  4. Press the brownie dough evenly into the bottom of the prepared baking pan. Bake for 7 minutes. Don't over bake and let cool.
  5. While brownies are cooling, stir together all cookie dough ingredients (besides chocolate chips) until a dough forms. If dough is too dry and crumbly, add another tablespoon of water.
  6. Separate cookie dough into 24 evenly sized balls and set them aside.
  7. In a microwave safe bowl, melt the chocolate chips. Once melted, stir in sugar-free maple syrup and confectioner's sugar replacement. Chocolate will be very sticky at this point. Spread chocolate evenly over the brownie layer then top with cookie dough balls.
  8. Place brownies into the freezer for 20 minutes before cutting into squares and serving.
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