If brownies and cookies had a high-protein baby… this would be it.

These Protein Brookies combine the rich, fudgy goodness of brownies with soft cookie dough dollops baked right on top. The result? A layered dessert that feels indulgent but secretly packs a protein boost.

They’ve become a favorite in our house — the kids love the brownie-cookie combo, and I love that they’re made with wholesome ingredients like cottage cheese and oat flour.

It’s dessert… but smarter.

Let’s bake something delicious and nourishing.

Why You’ll Love These Protein Brookies

• Naturally higher in protein
• Fudgy brownie base
• Soft cookie dough topping
• Sweetened with honey & maple syrup
• No refined flour in cookie layer
• Family-approved

These aren’t dry “protein desserts.”
They’re rich. Moist. Chewy. Chocolatey.

And totally satisfying.

Full Ingredients List (Complete & Detailed)

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Brownie Layer

• 1 cup full-fat cottage cheese
• 2 large eggs, room temperature
• ½ cup unsweetened cocoa powder
• ½ cup raw honey
• ¼ cup almond flour (for structure)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• Optional: ¼ cup dark chocolate chips

Cookie Dough Dollops

• ½ cup oat flour (blend rolled oats if needed)
• 2 tablespoons pure maple syrup
• 1 tablespoon natural peanut butter
• 1 tablespoon milk (as needed for texture)
• ¼ teaspoon vanilla extract
• Optional: 1 tablespoon mini chocolate chips

Step-by-Step Instructions

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1. Preheat Oven

Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper.

2. Blend Brownie Base

In a blender or food processor, combine:

• Cottage cheese
• Eggs
• Honey
• Vanilla

Blend until smooth.

Add cocoa powder, almond flour, baking powder, and salt.

Blend again until thick and creamy.

Fold in chocolate chips if using.

Pour into prepared pan.

3. Prepare Cookie Dough

In a bowl, mix:

• Oat flour
• Maple syrup
• Peanut butter
• Vanilla

Add milk slowly until soft dough forms.

4. Assemble Brookies

Drop spoonfuls of cookie dough over brownie batter.

Gently swirl slightly with a toothpick (optional).

5. Bake

Bake 20–25 minutes.

Center should be set but still slightly soft.

Cool completely before slicing.

Texture & Flavor Profile

✔ Fudgy brownie bottom
✔ Soft, chewy cookie top
✔ Deep chocolate flavor
✔ Light nutty sweetness

They’re indulgent without being heavy — and surprisingly filling.

Protein Boost Breakdown

Cottage cheese and eggs provide high-quality protein.

Each square delivers approximately:

Calories: 180 kcal
Protein: 9g
Carbs: 20g
Fat: 8g

(Per serving, based on 9 squares)

Expert Tips for Perfect Brookies

• Blend cottage cheese fully smooth
• Don’t overbake
• Let cool fully before cutting
• Store chilled for clean slices
• Use natural peanut butter for best texture

Storage Instructions

Room temperature (covered): 2 days
Refrigerator: 5 days
Freeze: up to 2 months

They taste even fudgier chilled.

Frequently Asked Questions

Can I make these gluten-free?
They already are if your oat flour is certified gluten-free.

Can I replace peanut butter?
Yes — almond butter works beautifully.

Can I add protein powder?
Yes, add 1 scoop chocolate protein powder and reduce cocoa slightly.

Can I make them dairy-free?
Use dairy-free cottage-style alternative.

Related Recipes You’ll Love

If you love these Protein Brookies, try:

Protein Cookie Dough
https://poulef.com/protein-cookie-dough/

No Bake Energy Balls
https://poulef.com/no-bake-energy-balls/

Peanut Butter Oat Bars
https://poulef.com/peanut-butter-oat-bars/

Banana Oatmeal Breakfast Cookies
https://poulef.com/banana-oatmeal-breakfast-cookies/

Healthy Apple Cinnamon Muffins
https://poulef.com/healthy-apple-cinnamon-muffins/

Interactive Element

If you bake these Protein Brookies:

Leave a comment and rate the recipe
Tell me — extra chocolate chips or classic swirl?
Share your brookies on Pinterest and tag me

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