High Protein Chocolate Brownie

Preheat the oven to 350°F (350°F) and lightly spray two 5‑ or 6‑inch springform pans with non‑stick cooking spray.

In a small bowl, whisk together the wet ingredients for the cookie batter: Greek yogurt, egg whites, and vanilla extract (if using). Set aside.

In another bowl, combine the dry ingredients for the cookie batter: all‑purpose flour, casein protein powder, oat flour, sugar substitute, baking soda, and a pinch of salt. Mix until evenly distributed.

Gradually add the dry cookie mixture to the wet cookie mixture, stirring just until incorporated. Avoid overmixing to keep the topping tender.

For the brownie batter, whisk the wet ingredients together in a separate bowl: egg whites, Greek yogurt, pumpkin puree, and almond milk.

In a large bowl, sift together the dry brownie ingredients: all‑purpose flour, sugar substitute, whey/casein blend protein powder, cocoa powder, baking soda, baking powder, and a pinch of salt.

Pour the wet brownie mixture into the dry ingredients and fold gently until just combined; the batter should be slightly lumpy.

Divide the brownie batter evenly between the prepared pans, smoothing the tops with a spatula.

Drop spoonfuls of the cookie batter over the brownie layer, gently spreading it to create a thin, even topping, then sprinkle the chocolate chips over the surface.

Bake for 28–38 minutes for a 6‑inch pan (or 32–42 minutes for a 5‑inch pan) until the edges are set and the center remains slightly soft when touched.

Remove the pans from the oven and let the brownies cool in the pans for 30 minutes before carefully releasing them from the springforms.

Slice into portions and serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to three days.