Brookie Bake
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Can’t decide between a cookie or a brownie? Want to have an amazing slice cake for breakfast plus ice cream, and still feel amazing, energized and ready to conquer your day? I got you with this Macro Minded Brookie Bake! Not only are the ingredients kept simple and low sugar as always, but each portion of these is truly exceptional and tastes like heaven! The fudge brownie base is moist and decadent, topped with a chocolate chip cookie layer for a taste and texture dream come true.
Ingredients:
Chocolate Chip Cookie Topping
60 grams quick oats
30 grams Iced Oatmeal Cookie spread
65 grams Erythritol
Stevia to taste
4 grams Sea salt
1 tsp Vanilla
1 tsp baking soda
60 ml unsweetened almond milk
70 grams egg whites
55 grams chocolate chip Kodiak cakes baking mix
Brookie Base
50 grams chocolate Brownie Batter spread
65 grams Erythritol
Stevia to taste
3 grams Sea salt
92 grams egg whites
1 tsp Vanilla
40 grams cocoa powder
1/2 tsp baking soda
1 tsp baking powder
200 grams non fat Greek yogurt (I use Fage)
40 grams almond flour
Topping
20 grams sugar free chocolate chips
To make: In a large bowl, combine all of the ingredients of your brookie base, starting with your wet ingredients and then fold in your dry ingredients. Pour into a 9×11 parchment paper lined or greased baking dish. Spread evenly. Make your chocolate chip cookie topping by blending all ingredients except the Kodiak Cake mix in a high speed blender. Once combined, fold in the Kodiak Cakes baking mix. Pour over the top of the brookie base spreading evenly. Sprinkle with your chocolate chips and then bake at 350 for 31-33 minutes. Enjoy!
*Finale. Top with a giant scoop of 84 calorie Vanilla Protein Creami (1/2 of a pint).
Macros: 232 calories
25.2c/10.9f/11.2p
*Macros including 1/2 pint of Vanilla Creami
Macros: 316 calories
32.5c/11.5f/21.8p
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