Servings
Font
Back
0 from 15 votes

Macro-friendly "Slutty" Brownies (Low Calorie)

These Healthy "Slutty" Brownies legit have it all! A chocolate chip cookie base, layered with Oreo cookies, then topped with a perfect, thick and fudgy brownie layer. Top it with some vanilla ice cream and trust me you have a TREAT!😍 You will never believe this recipe is only 154 calories!

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

Ingredients

Chocolate Chip Cookie Layer:
  • 3/4 cup oat flour (90g)
  • 1 Tbsp coconut flour (7g)
  • 3 Tbsp brown sugar sweetener (36g) I used Swerve
  • 3 Tbsp granular sweetener (36g) I used Swerve
  • 1/2 baking soda
  • 1/8 tsp salt
  • 1.5 Tbsp light butter (21g) melted
  • 3 Tbsp milk of choice (45g)
  • 1 tsp pure vanilla extract
  • 1 Tbsp mini chocolate chips
Brownie Layer:
  • 1/2 cup vanilla or chocolate protein powder (60g) I used PEScience
  • 1/4 cup all-purpose flour (30g) or oat
  • 1/3 cup dark or black cocoa powder (40g)
  • 2 Tbsp granular sweetener (24g) I used Swerve
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup canned pumpkin (240g)
  • 2 Tbsp light butter (28g)
  • 2 Tbsp milk of choice (30g)
  • 2 Tbsp semi-sweet chocolate chips (30g) melted
Oreo Cookie Layer:
  • 16 Oreo thins

Instructions

    Cup of Yum
  1. 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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. Add the pumpkin, butter, milk, and melted chocolate. Using a hand or stand mixer, mix to combine.
Assembly:
  1. 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.
  2. 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!
  3. 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

  • 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 Bob's Red Mill 1:1 Gluten-Free flour or oat flour and gluten-free Oreo's
  • To make vegan: use vegan protein powder and vegan butter. Make sure your chocolate chips are vegan-friendly as well.

Nutrition Information

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%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 154

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.