Did you know that when you cross cookie dough with a brownie, you get a ‘brookie’? And this insanely good combo inspired this very delicious, indulgent (but also kinda healthy!) loaf recipe. With a boost of protein from including protien powder (not essential – you could just use extra flour), chunks of chocolate in the cookie dough layer is topped with a fudgy brownie mixture…THEN drizzled with extra peanut butter and nuts, yum!


For the cookie base –

  • 130g gluten-free flour
  • 2 scoops vanilla protein powder
  • 70g coconut sugar
  • 1 teaspoon baking powder
  • 3 tablespoons oil
  • 1 teaspoon vanilla extract
  • 75-100ml almond milk
  • 70g dark chocolate, chopped

For the brownie – 

  • 100g gluten-free flour
  • 30g cocoa powder
  • 2 scoops chocolate protein powder
  • 50g coconut sugar
  • 100g dark chocolate
  • 2 tablespoons coconut oil
  • 50ml almond milk
  • 1 teaspoon vanilla extract

Get making!

  1. First make the base: Mix together the flour, protein powder, sugar and baking powder in a bowl.
  2. Whisk together the oil, vanilla and almond milk and pour into the dry ingredients. Stir in the chocolate and mix to form a dough.
  3. Press into the base of a greased and lined loaf tin evenly then set aside.
  4. Next make the brownie layer: Mix together the flour, cocoa powder, protein powder and sugar in a bowl. Melt the chocolate and coconut oil then pour in along with the milk and vanilla. Mix well to form a smooth batter.
  5. Spread this over the base to cover then bake at 180C for 30-35 minutes until firmed up and golden. Leave to cool, then pop out and slice – and enjoy!