These no bake brookie bars taste just like cookie dough and brownie batter. They’re easy to make, protein packed and contain just 9 ingredients!
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No Bake Brookie Bars
These Brookie Bars are definitely the most epic dessert I have made in a while. I’m sure you’re already familiar with brookie desserts, because it is the most delicious combination of chocolate chip cookies and brownies.
Since these brookie bars are no bake, they taste like straight up cookie dough and brownie batter!
If you loved my S’mores Cookie Dough Bars from this past summer, you are going to want to add this recipe to your to-make list.
These brookie bars have a similar healthy cookie dough base that is mixed together with a brownie batter base. You get a little bit of both in every bite!
The best thing about these brookie bars is they are protein packed, so they make a great post workout snack or dessert. They are also gluten free and can easily be made vegan.
These brookie bars take only 15 minutes to make before they take a 30 minute rest in the fridge and are ready to cut and indulge!
Ingredients
Cashew butter: cashew butter is a neutral flavored nut butter and yields a delicious cookie dough flavor in combination with the other ingredients. Runny cashew butter is best.
Almond flour: almond flour is best as it is a minimally processed flour that does not have a ‘raw’ taste.
Maple syrup: for natural sweetness
Vanilla: Vanilla is key for getting a realistic cookie dough flavor. Use good quality vanilla extract.
Sea salt: sea salt helps bring out the flavors in the cookie dough and brownie batter.
Vanilla & chocolate protein powder: Vanilla whey protein powder for the cookie dough portion and chocolate whey protein powder for the brownie batter portion.
Cocoa powder or cacao: to help make the brownie batter portion extra chocolatey!
Mini chocolate chips: because how can you have cookie dough without chocolate chips?
Optional Mix ins
- Chopped walnuts
- Sprinkles
- Chopped candy
- Coconut flakes
- Drizzle on some melted chocolate
What You’ll Need
- Two mixing bowls
- Measuring cups and spoons
- Wooden spoon
- Loaf pan (I love these non-stick silicone ones for easy removal)
How to Make Brookie Bars
In one mixing bowl, combine the cashew butter, almond flour, 2 tablespoons maple syrup, vanilla and salt. Mix well until completely combined.
Divide dough in half and place half the dough in second mixing bowl. You should have about 1 cup of dough in each mixing bowl.
In one mixing bowl, add chocolate protein powder, cocoa powder or cacao and additional 1 tsp maple syrup. Mix well until everything is incorporated into the dough.
In the other mixing bowl, add vanilla protein powder. Mix well until the protein powder is incorporated into the dough. Divide chocolate chips evenly between brownie mix and cookie dough mix.
Use a non stick silicone loaf pan or line a regular loaf pan with parchment paper. Break up brownie batter dough and cookie dough into chunks and add to the loaf pan. Be sure to alternate brownie batter and cookie dough so you get a nice mix of both.
Press the dough down with your hands until it is in a smooth and even layer. Add more chocolate chips to the top, if desired, and press down gently into the dough.
Refrigerate dough for at least 30 minutes. This will make it easier to cut into bars. However, these bars are best enjoyed at room temperature.
Tips
- Use runny cashew butter for easier mixing and a soft consistency.
- Use good quality vanilla extract for the best flavor.
- Line the loaf pan with parchment paper for easy removal. I use a few dabs of honey to help the parchment paper stick to the loaf pan.
- For best flavor, enjoy brookie bars at room temperature.
- Store brookie bars in an air tight container in the refrigerator for 5 days or freezer for up to 3 months.
Substitutions
- Cashew butter: any nut or seed butter can be used in place of cashew butter. However, it will impact the final flavor.
- Protein powder: other protein powders, such as pea protein powder can be used instead of whey protein powder.
- To make vegan: use a vegan protein powder, such as pea protein, and dairy free chocolate chips.
More Recipes You’ll Love
- Healthy Homemade Snickers Bars
- S’mores Cookie Dough Bars
- Cookie Dough Caramel Candy Bars
- No Bake Salted Caramel Pretzel Cups
- Healthy Cookie Dough Bites
No Bake Brookie Bars
Ingredients
Base
- 1 cup cashew butter
- 1 1/4 cup almond flour
- 2 tbsp maple syrup
- 1 tbsp vanilla
- 1/8 tsp salt
- 1/4 cup chocolate chips
Brownie Batter
- 2 tbsp chocolate protein powder
- 2 tbsp cocoa powder
- 1 tsp maple syrup
Cookie Dough
- 2 tbsp vanilla protein powder
Instructions
- In one mixing bowl, combine the cashew butter, almond flour, 2 tablespoons maple syrup, vanilla and salt. Mix well until completely combined. Divide dough in half and place half the dough in second mixing bowl. You should have about 1 cup of dough in each mixing bowl.
- In one mixing bowl, add chocolate protein powder, cocoa powder or cacao and additional 1 tsp maple syrup. Mix well until everything is incorporated into the dough.
- In the other mixing bowl, add vanilla protein powder. Mix well until the protein powder is incorporated into the dough. Divide chocolate chips evenly between brownie mix and cookie dough mix.
- Use a non stick silicone loaf pan or line a regular loaf pan with parchment paper. Break up brownie batter dough and cookie dough into chunks and add to the loaf pan. Be sure to alternate brownie batter and cookie dough so you get a nice mix of both.
- Press the dough down with your hands until it is in a smooth and even layer. Add more chocolate chips to the top, if desired, and press down gently into the dough. Refrigerate dough for at least 30 minutes before cutting.
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