Macro-friendly "Slutty" Brownies (Low Calorie)

Name: Macro-friendly "Slutty" Brownies (Low Calorie)
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 3/4 cup oat flour; 1 Tbsp coconut flour; 3 Tbsp brown sugar; 3 Tbsp granular sweetener; 1/2 baking soda; 1/8 tsp salt; 1.5 Tbsp butter; 3 Tbsp milk; 1 tsp vanilla extract; 1 Tbsp mini chocolate chips; 1/2 cup vanilla protein powder; 1/4 cup all-purpose flour; 1/3 cup dark cocoa powder; 2 Tbsp granular sweetener; 1/4 tsp baking powder; 1/4 tsp baking soda; 1 cup pumpkin; 2 Tbsp butter; 2 Tbsp milk; 2 Tbsp chocolate chips; 16 Oreo cookies

User Reviews

5

10 reviews

Excellent

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

Macro-friendly "Slutty" Brownies (Low Calorie)

Heidi Hunt

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These macro-friendly "Slutty" Brownies feature three layers: a chocolate chip cookie base made with oat and coconut flours, a middle layer of pumpkin chocolate protein brownie, and a crunchy Oreo cookie layer. The recipe balances low-calorie ingredients like sweeteners and protein powder with chocolate chips and pumpkin for moisture. Chilling overnight helps the flavors set and makes the texture firmer for slicing.

Description

This recipe layers a modified chocolate chip cookie dough made with oat and coconut flours and granulated sweeteners on the bottom, followed by a protein-rich brownie layer composed of chocolate protein powder, cocoa powder, pumpkin puree, and light butter. Between these layers lies a single layer of thin Oreo cookies for texture contrast.

Baking at 325°F in a lined 8x8-inch pan yields a treat that is best after chilling overnight to allow the layers to set and meld. The cookie layer creates a slightly chewy, sweet base, while the brownie layer adds chocolate richness moderated by pumpkin to keep calories down. The Oreo cookies provide crunch between the soft layers.

This dessert is suited for those tracking macros who want a lower-calorie alternative to traditional brownies with indulgent chocolate flavors. Notes include options for gluten-free and vegan substitutions for flours, Oreos, protein powder, and butter to accommodate dietary preferences.

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Ingredients

Servings

Chocolate Chip Cookie Layer:

3/4 cup oat flour 90g
1 Tbsp coconut flour 7g
3 Tbsp brown sugar I used Swerve, sweetener, 36g
3 Tbsp granular sweetener I used Swerve, 36g
1/2 baking soda
1/8 tsp salt
1.5 Tbsp butter melted, light, 21g
3 Tbsp milk of choice, 45g
1 tsp vanilla extract pure
1 Tbsp mini chocolate chips

Brownie Layer:

1/2 cup vanilla protein powder I used PEScience, or chocolate protein powder, 60g
1/4 cup all-purpose flour or oat, 30g
1/3 cup dark cocoa powder or black cocoa powder, 40g
2 Tbsp granular sweetener I used Swerve, 24g
1/4 tsp baking powder
1/4 tsp baking soda
1 cup pumpkin canned, 240g
2 Tbsp butter light, 28g
2 Tbsp milk of choice, 30g
2 Tbsp chocolate chips melted, semi-sweet, 30g

Oreo Cookie Layer:

16 Oreo cookies thins

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Instructions

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Preheat the oven to 325 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.

For the Cookie Layer:

In a large mixing bowl, combine the oat flour, coconut flour, brown sugar, sweetener, baking soda, and salt. Mix until the ingredients are combined and there are no clumps.
Then add the melted butter, milk, and vanilla and mix with a silicone spatular until all the dry ingredients are incorporated and you have a ball of dough.
Fold the chocolate chips into the cookie dough. Then place in the freezer for 5 minutes to thicken while you make brownie batter.

For the Brownie Layer:

In a medium-sized bowl, add the protein powder, flour, cocoa powder, sweetener, baking powder and baking soda. Combine with a whisk until there are no clumps.
Add the pumpkin, butter, milk, and melted chocolate. Using a hand or stand mixer, mix to combine.

Assembly:

Press cookie dough into the bottom of the prepared baking dish in a smooth layer. Place the Oreos on top of the cookie dough layer. Then, add the brownie batter on top of the Oreo cookie layer. Then, add the brownie batter on top of the Oreo cookie layer. Spread evenly across with a silicone spatula.
Bake for 32-36 minutes, or until a toothpick inserted in the center comes out mostly clean. It's okay if it's still a little gooey when you take it out, it will continue to cook some more in the pan and you don't want to over-bake these!
Let brownies cool in the pan for 15 minutes. If you wish to eat warm, cut into bars. If you prefer them cold, go ahead and store them in the fridge, covered, and cut into bars when you are ready to eat. They will be easier to cut the longer they have set.

Notes

Best served chilled the day after baking to let texture and flavors set fully.
Store leftovers tightly covered in the refrigerator to maintain freshness.
To make gluten-free, substitute with a gluten-free 1:1 baking flour and gluten-free Oreo thins.
For a vegan version, use vegan protein powder, vegan butter, and ensure chocolate chips are dairy-free.

Nutrition Information

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Serving 1brownie (66g) Calories 154kcal (8%) Carbohydrates 19.6g (7%) Protein 6.6g (13%) Fat 5.5g (8%) Saturated Fat 1.3g (7%) Fiber 3.4g (14%) Sugar 6.2g (12%)