Brookie Traybake

For everyone who has ever stood at a bakery counter unable to choose between a brownie and a cookie, this one is for you.

I have never understood why we make people pick. A brownie is fudgy and rich and chocolatey, and a cookie is soft in the middle with that slightly chewy edge, and honestly, why not have both in one bite? That is exactly what this traybake is. A goey chocolate brownie base loaded with protein, topped with soft cookie dough that bakes right into it, so every square gives you a little bit of both worlds.

It looks like a long recipe when you first read it, but it really is just two doughs made separately and layered together. And the payoff is worth every step. This keeps beautifully in the fridge for up to a week, or in the freezer for a month, so I always make a full tray and thank myself later.

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This recipe is:

• Vegan & dairy free

• Gluten free

• High protein

• Refined sugar free

• Made with wholesome, everyday ingredients
  

Why This Recipe Works

The two layers do very different jobs and that is what makes this so satisfying. The brownie batter uses oat flour and a chocolate plant protein powder along with mashed banana, so it stays moist and fudgy without needing any butter or refined sugar. The cookie dough layer is made from almond flour and peanut butter, blended until it forms an actual workable dough, which is what gives it that soft bakery cookie texture once it hits the oven.

• Chocolate plant protein powder gives the brownie layer its fudginess and protein boost

• Ripe bananas add natural sweetness and moisture without any oil

• Almond flour cookie dough bakes soft instead of crumbly

• Walnuts and sugar free chocolate chips add crunch and richness in every bite

• Freezes beautifully, so you always have a treat on standby

How to Make Brookie Traybake (Overview)

This comes together in 3 simple steps:

1. Make the Cookie Dough

Blend almond flour, non-dairy milk, vanilla, peanut butter, and sweetener in a food processor or by hand until a soft dough forms. Fold in the chocolate chips.

2. Make the Brownie Batter

Blend the oat flour, protein powder, cocoa powder, flax eggs, bananas, sweetener, milk, and vanilla until completely smooth. Fold in the walnuts and chocolate chips at the end.

3. Layer and Bake

Pour the brownie batter into a lined tray, flatten small discs of the cookie dough over the top, and bake until just set.

Tips for Best Results

• Flatten the cookie dough balls slightly before placing them on the brownie batter, so they sit evenly across the tray

• Bake until the centre is almost fully set. It will continue to firm up as it cools

• Let the tray cool completely before slicing for the cleanest squares

• Store in the fridge for up to a week or freeze individual squares for longer

Brookie Traybake

Prep Time: 20 minutes Cook Time: 25–35 minutes Total Time: about 1 hour Servings: 8

Ingredients

Cookie Dough Layer

2 cups almond flour

1/3–1/2 cup non-dairy milk

1 tsp vanilla extract

2 tbsp peanut butter pr any nut butter you like 

1/4 cup monkfruit or any dry sweetener

1/4 cup sugar-free chocolate chips

Brownie Batter

1½ cups oat flour

1½ cups chocolate plant protein powder (or more oat flour)

1/3 cup cocoa powder

2 flax eggs (2 tbsp flaxseed powder + 6 tbsp water)

3 ripe bananas

1/3 cup monkfruit or any granulated sweetener

1 cup non-dairy milk

2 tsp vanilla extract

1/4 cup chopped walnuts, divided

2 tbsp chocolate chips, optional

Instructions

1. Preheat oven to 175°C and line a 9×13 baking tray.

2. In a food processor, blend the almond flour, non-dairy milk, vanilla, peanut butter, and sweetener until a dough forms. Fold in the chocolate chips and set aside.

3. In a blender, combine all the brownie batter ingredients except the walnuts and chocolate chips, and blend until smooth.

4. Pour the brownie batter into the prepared tray. Fold in half the walnuts and sprinkle the rest on top along with the chocolate chips.

5. Flatten small discs of the cookie dough and arrange them over the brownie batter.

6. Bake for 25–35 minutes, until almost fully cooked through.

7. Slice and serve warm, or let cool completely before storing.

8. 
   

Notes

• Macros are approximately 310–360 kcal, 16–20g protein, 28–34g carbs, and 14–18g fat per serving, and will vary depending on the sweetener, protein powder, and chocolate you use

• Stores in the fridge for up to a week or in the freezer for up to a month