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246 Calorie Giant High Protein Brookie Are you FOLLOWING christopherkaiyu CookBook in Bio - check it out! Macros: ~246 Cals | ~22g Net Carbs | ~6g Fat | ~23g Protein Recipe makes 1 massive square or round brookie. Ingredients for Cookie Batter: Wet: 11g (~2 1/2 tsp) Light Butter, Softened 10g (~2 1/2 tsp) Granulated Erythritol 10g (~2 1/2 tsp) Brown Erythritol 10g (2 tsp) Unsweetened Applesauce 10g (2 tsp) Egg Whites 1/4 tsp Vanilla Extract Dry: 7g (~1/4 Scoop) Casein Protein Powder (@levelsprotein) 1/8 tsp Baking Powder Pinch of Salt Mix-Ins: 2g Sugar-Free Chocolate Chips Toppings (*optional*) Extra Chocolate Chips + Chunks Ingredients for Brownie Batter: Wet: 60mL (1/4 Cup) Egg Whites 80g (~1/3 Cup) Pumpkin Purée 45mL (3 tbsp) Unsweetened Almond Milk Dry: 15g (~2 tbsp) All Purpose Flour Extra 15g (~2 tbsp) All Purpose Flour (optional — double the flour for a denser brownie texture) 36–48g (3–4 tbsp) Granulated Sugar Substitute 7g (~1/4 Scoop) Whey/Casein Blend Protein Powder (@levelsprotein for both whey and casein) 10g (~2 tbsp) Black or Dark Cocoa Powder 1g (~1/4 tsp) Baking Soda 1g (~1/4 tsp) Baking Powder Pinch of Salt Extra Ice Cream + Chocolate Sauce on Top is Optional I recommend using casein protein powder for the cookie batter and a whey/casein blend for the brownie batter for the best texture. Everything that is optional is NOT included in da macros. Directions: 1. Preheat oven to 350°F. Line a 5–6” round/square baking dish or ring. 2. For the brownie, mix egg whites, pumpkin, and almond milk. Add all dry brownie ingredients and mix until thick. Pour into dish. 3. For the cookie dough, mix butter, erythritols, applesauce, egg whites, and vanilla. Add casein, baking powder, and salt, then fold in chocolate chips. 4. Bake brownie 15–20 min, until set outside and soft/fudgy inside. 5. Add 3 dollops of cookie dough on top and bake 3 more min. Cool slightly and add optional chocolate chips/chunks. #levelsprotein
246 Calorie Giant High Protein Brookie Are you FOLLOWING christopherkaiyu CookBook in Bio - check it out! Macros: ~246 Cals | ~22g Net Carbs | ~6g Fat | ~23g Protein Recipe makes 1 massive square or round brookie. Ingredients for Cookie Batter: Wet: 11g (~2 1/2 tsp) Light Butter, Softened 10g (~2 1/2 tsp) Granulated Erythritol 10g (~2 1/2 tsp) Brown Erythritol 10g (2 tsp) Unsweetened Applesauce 10g (2 tsp) Egg Whites 1/4 tsp Vanilla Extract Dry: 7g (~1/4 Scoop) Casein Protein Powder (@levelsprotein) 1/8 tsp Baking Powder Pinch of Salt Mix-Ins: 2g Sugar-Free Chocolate Chips Toppings (*optional*) Extra Chocolate Chips + Chunks Ingredients for Brownie Batter: Wet: 60mL (1/4 Cup) Egg Whites 80g (~1/3 Cup) Pumpkin Purée 45mL (3 tbsp) Unsweetened Almond Milk Dry: 15g (~2 tbsp) All Purpose Flour Extra 15g (~2 tbsp) All Purpose Flour (optional — double the flour for a denser brownie texture) 36–48g (3–4 tbsp) Granulated Sugar Substitute 7g (~1/4 Scoop) Whey/Casein Blend Protein Powder (@levelsprotein for both whey and casein) 10g (~2 tbsp) Black or Dark Cocoa Powder 1g (~1/4 tsp) Baking Soda 1g (~1/4 tsp) Baking Powder Pinch of Salt Extra Ice Cream + Chocolate Sauce on Top is Optional I recommend using casein protein powder for the cookie batter and a whey/casein blend for the brownie batter for the best texture. Everything that is optional is NOT included in da macros. Directions: 1. Preheat oven to 350°F. Line a 5–6” round/square baking dish or ring. 2. For the brownie, mix egg whites, pumpkin, and almond milk. Add all dry brownie ingredients and mix until thick. Pour into dish. 3. For the cookie dough, mix butter, erythritols, applesauce, egg whites, and vanilla. Add casein, baking powder, and salt, then fold in chocolate chips. 4. Bake brownie 15–20 min, until set outside and soft/fudgy inside. 5. Add 3 dollops of cookie dough on top and bake 3 more min. Cool slightly and add optional chocolate chips/chunks. #levelsprotein

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