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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
May 8, 2017
Category
Bars, Brownies, Fudge & Truffles
Chocolate Desserts
Cookies
Gluten Free
Paleo Friendly
Vegan
Healthy Chocolate Chip Cookie Dough Fudge Layered Brownies made Gluten-free, Vegan and High in Protein!
Persons
9
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
- Preheat oven to 325F and prepare an 8x8 inch baking pan with parchment paper.
- In a small bowl, stir together the flax meal and water and then set aside.
- 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.
- Press the brownie dough evenly into the bottom of the prepared baking pan. Bake for 7 minutes. Don't over bake and let cool.
- 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.
- Separate cookie dough into 24 evenly sized balls and set them aside.
- 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.
- Place brownies into the freezer for 20 minutes before cutting into squares and serving.
