Protein Packed Cookie Dough Brownies Recipe
These Protein Packed Cookie Dough Brownies combine a fudgy date-based brownie layer with a creamy, protein-rich cookie dough topping. Naturally sweetened with Medjool dates and pure maple syrup, this no-bake treat is nutrient-dense and perfect as a guilt-free indulgence packed with protein and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Brownie Base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 4 Tbsp Chocolate Protein Powder
- 2 Tbsp Cocoa Powder
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Cookie Dough
- 1 cup Cottage Cheese (4% or 2% fat)
- 1/2 cup Vanilla Protein Powder
- 1 1/4 cup Almond Flour
- 2 Tbsp Pure Maple Syrup
- 2 Tbsp Cashew Butter
- 1 tsp Vanilla Extract
- 1/3 cup Mini Chocolate Chips, Semi-Sweet
Instructions
- Prepare Brownie Base: Soak the Medjool dates in hot water for 5 minutes if they aren’t soft to ensure easy blending. Then, process all the brownie base ingredients together in a food processor or blender until a sticky dough forms.
- Shape Brownie Layer: Line a 9×5 loaf tin with parchment paper. Press the brownie dough evenly into the pan to form a compact base layer. Place the pan in the freezer to set while you prepare the cookie dough layer.
- Make Cookie Dough: Blend all cookie dough ingredients—cottage cheese, vanilla protein powder, almond flour, maple syrup, cashew butter, and vanilla extract—until smooth and thick. Scrape down the sides as needed to fully incorporate the ingredients.
- Incorporate Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the cookie dough mixture, distributing them evenly without breaking them down.
- Assemble the Layers: Remove the brownie base from the freezer and press the cookie dough mixture evenly over it, smoothing the top with a spatula sprayed with nonstick spray to avoid sticking.
- Chill to Set: Return the assembled brownies to the freezer for 1 hour to allow both layers to firm up properly.
- Serve: Once chilled and firm, slice the brownies into squares and enjoy immediately. Store any leftovers in the fridge or freezer for best freshness.
Notes
- Soaking dates is optional but recommended if they are dry to ensure a smooth brownie base.
- Use parchment paper for easy removal of brownies from the tin.
- You can substitute cashew butter with almond butter or peanut butter if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days or freezer for up to 2 weeks.
- This recipe is no-bake, so refrigeration/freezing is essential for firm texture.
Keywords: protein brownies, cookie dough brownies, no-bake brownies, healthy brownie recipe, gluten free desserts, protein packed dessert, low sugar treats
