Introduction

These High Protein Brownie Chocolate Chip Cookie Dough Bars combine the best of both worlds: rich, fudgy brownies topped with a soft, chocolate chip cookie dough layer. Packed with protein, they make a satisfying and nutritious treat for any time of day.

The image shows fifteen square pieces of swirled brownies arranged closely on a white marbled surface, with one piece slightly separated. Each piece has a marbled top layer of light beige and dark brown swirls with visible chocolate chips scattered unevenly, creating a textured surface. The middle of the separated piece reveals a rich, dense, and moist dark brown brownie layer beneath the swirled top, contrasting with the lighter top. The edges of the brownies are slightly crisp while the inside looks soft and fudgy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp flaxseed meal + 2 Tbsp water (to make a “flax egg”)
¾ cup (90 g) soy protein powder
¼ cup + 1/8 cup (33 g) coconut flour
3 Tbsp granulated sweetener of choice
½ tsp salt
3 Tbsp applesauce
¾ cup milk of choice
2 Tbsp coconut oil (liquid form)
2 Tbsp water
1 Tbsp vanilla or almond extract
½ tsp baking soda + 2 tsp lemon juice
⅓ cup chocolate chips
⅓ cup (26 g) vanilla or unflavored whey protein powder
⅓ cup (24 g) vanilla or unflavored soy protein powder
⅓ cup (30 g) coconut flour
¼ cup (20 g) oat flour
2 Tbsp granulated sweetener of choice
½ cup unsweetened cocoa powder (dark chocolate recommended)
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
⅓ cup + 1/8 cup plain Greek yogurt (nonfat recommended)
¼ cup + 1/8 cup milk of choice
3 Tbsp butter
¼ cup water
1 tsp lemon juice
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Line or grease an 8”x8” square baking pan.
Step 2: For the cookie dough, combine the flaxseed meal and 2 Tbsp water in a small bowl to make the “flax egg.” Set aside.
Step 3: In a medium bowl, whisk together the soy protein powder, ¼ cup + 1/8 cup coconut flour, 3 Tbsp sweetener, and ½ tsp salt.
Step 4: Melt the coconut oil if needed by placing it in a heat-safe bowl in the warming oven.
Step 5: In a separate bowl, mix the applesauce, ¾ cup milk, melted coconut oil, 2 Tbsp water, and 1 Tbsp vanilla or almond extract.
Step 6: Stir the “flax egg” into the wet ingredients.
Step 7: Mix the baking soda and lemon juice in a small bowl, then add the bubbly mixture to the wet ingredients.
Step 8: Combine the wet ingredients with the dry ingredients, stirring until fully incorporated. Refrigerate this cookie dough mixture.
Step 9: For the brownie layer, whisk together the whey and soy protein powders, ⅓ cup coconut flour, oat flour, sweetener, cocoa powder, baking soda, baking powder, and salt in a large bowl.
Step 10: Cream the Greek yogurt, milk (¼ cup), and butter together until smooth.
Step 11: Stir in ¼ cup water, 1 tsp lemon juice, and 1 tsp vanilla extract to the yogurt mixture.
Step 12: Add the wet brownie ingredients to the dry and stir until fully combined.
Step 13: Pour the brownie batter into the prepared pan and spread evenly.
Step 14: Bake for 5 minutes at 350°F.
Step 15: While baking, remove the cookie dough from the refrigerator and fold in the chocolate chips.
Step 16: Remove the brownies from the oven, lower the temperature to 325°F.
Step 17: Spread the cookie dough evenly over the partially baked brownie layer. For a decorative touch, swirl the top with a toothpick.
Step 18: Return to the oven and bake for another 18-20 minutes, until the cookie dough edges turn a light golden brown.
Step 19: Let the bars cool completely in the pan to finish cooking and prevent dryness.
Step 20: Slice into bars and enjoy your high-protein brookies!

Tips & Variations

For a nutty flavor, try adding chopped walnuts or pecans to the brownie layer.
Use your favorite granulated sweetener to adjust sweetness to your liking.
If dairy-free, swap yogurt and milk for plant-based alternatives for a vegan-friendly version.
For extra moisture, let the bars rest overnight before slicing.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze wrapped bars for up to 2 months. Thaw in the fridge before enjoying. These bars can be eaten cold or warmed slightly in the microwave for a softer texture.

How to Serve

The image shows five square pieces of a dessert with two distinct layers. The bottom layer is a dark brown, dense, and fudgy chocolate brownie base. The top layer is a lighter, creamy tan color with swirled chocolate patterns creating a marbled effect, giving a slightly cracked, soft texture. The brownies are placed on a white marbled surface, and the focus is clear on the central piece, showing the contrast between the rich chocolate base and the creamy swirled topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can substitute with any vanilla or unflavored protein powder, such as pea, rice, or casein, depending on your preference and dietary needs.

How do I know when the bars are done baking?

The brownies should be set after the initial 5 minutes, and the cookie dough layer should be lightly golden around the edges after the final bake. Letting them cool completely also helps them firm up properly.