Cookies and Cream Oreo Protein Brownies (Low Calorie)

Name: Cookies and Cream Oreo Protein Brownies (Low Calorie)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 1/2 cup vanilla or chocolate protein powder (60g); 1/4 cup oat flour (30g); 1/3 cup Dutch black cocoa powder (40g); 1/4 cup granular sweetener (48g); 3/4 tsp baking powder; 1 cup canned pumpkin (244g); 2 Tbsp light butter (28g); 2 Tbsp milk of choice (30g); 2 Tbsp semi-sweet chocolate chips (30g); 1 cup low fat milk (240g); 1 (1-oz.) box sugar-free white chocolate pudding mix; 4 oz. light Cool Whip; 1/4 cup Oreo pie crust (34g); 2 Tbsp Oreo pie crust (17g)

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings
12 servings
Calories
127 kcal
Course
Dessert
Cuisine
International

Cookies and Cream Oreo Protein Brownies (Low Calorie)

Heidi Hunt

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Calling all Oreo lovers!! These rich and gooey Cookies and Cream Oreo Protein Brownies are topped with the most luscious and creamy Oreo cool whip frosting (with crushed Oreos throughout!) Each brownie is less than 150 calories and has 7g of protein. Seriously dessert of my dreams!

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Ingredients

Servings

Brownie Layer:

1/2 cup vanilla or chocolate protein powder (60g)
1/4 cup oat flour (30g)
1/3 cup Dutch black cocoa powder (40g)
1/4 cup granular sweetener (48g)
3/4 tsp baking powder
1 cup canned pumpkin (244g)
2 Tbsp light butter (28g)
2 Tbsp milk of choice (30g)
2 Tbsp semi-sweet chocolate chips (30g)

Cookies and Cream Frosting:

1 cup low fat milk (240g)
1 (1-oz.) box sugar-free white chocolate pudding mix
4 oz. light Cool Whip slightly thawed
1/4 cup Oreo pie crust (34g) crumbled

Topping:

2 Tbsp Oreo pie crust (17g) crumbled

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Instructions

Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.

For the Brownies:

In a medium-sized bowl, add the protein powder, flour, cocoa powder, sweetener, and baking powder. Stir dry ingredients until they are mixed well. Then add the pumpkin, butter, milk and melted chocolate. Using a hand mixer, mix to combine. Pour the batter into the prepared dish.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool completely before adding frosting!

For the Cookies and Cream Frosting:

In a medium-size bowl, whisk milk and pudding for about a minute. Gently fold in the cool whip. Then, fold in the crushed Oreo crumbles.
Spoon and spread evenly on cooled cake. Sprinkle with remaining Oreo crumbles. For best taste, texture, and for easier slicing, refrigerate for at least an hour to set before serving.

Notes

These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
To make gluten-free: use gluten-free cookies crumbled up in replacement of the Oreo pie crust.

Nutrition Information

Show Details

Serving 1brownie (76g) Calories 127kcal (6%) Carbohydrates 14.5g (5%) Protein 6.6g (13%) Fat 4.7g (7%) Saturated Fat 1.8g (9%) Fiber 2.4g (10%) Sugar 5.3g (11%)