3597
Calories
250g
FAT
315g
carbs
66g
protein
Ingredients
Cookie dough filling:
1 1/4 cup almond flour
2 tbsp coconut flour
3 tbsp swerve granular sugar
1/4 tsp salt
1/4 tsp baking soda
3.5 tbsp of butter
1 tbsp sugar free maple syrup
1 tsp vanilla
1/4 cup Lilly’s sweets dark chocolate chips
Brownie filling
1/2 cup butter
1/3 Lily’s sweets dark chocolate chips
1/2 cup sugar free maple syrup
2 eggs
1 tsp vanilla
1 scoop bowmar protein hot chocolate
1 tbsp cocoa powder
1/4 cup coconut flour
1/4 tsp salt
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1 package Oreo thins (to make gluten free use gluten free Oreos)
Directions
Preheat oven to 350F and line a brownie pan with parchment paper and spray with non stick spray to avoid sticking. For the cookie dough combine the flour, sugar, baking soda, and mix till combined. Then add in the melted butter, syrup, and vanilla and mix till dough forms then add in the chocolate chips. Set aside the cookie dough and grab your ingredients for the brownie.. in a sauce pan( or microwave) melt the butter and the chocolate together. Once melted remove off heat and then add in the maple syrup, eggs, and vanilla.. then stir till combined… once combined add in the protein, cocoa powder , flour and salt. Once combined set aside and grab your sprayed brownie pan, place the cookie dough evenly throughout the pan, then place the Oreo thins in evenly spread out through the entire pan, then place the brownie batter on top of the Oreo and cookie dough mixture and then bake at 350F for 20 min.. or until a toothpick comes out clean!! Once done.. let cool completely and then enjoy!
From the kitchen of: Gail Ocheretyaner