Easy Gluten Free Protein Skillet Brookie Recipe
If you have ever wanted a warm, fudgy brownie and a gooey monster cookie in the same bite, this protein skillet brookie is exactly what you have been missing. It is a two-layer cast iron skillet dessert with my viral scoopable protein monster cookie on the bottom and a rich, chocolatey brownie layer on top, baked until the edges are set and the center is still soft like a lava cake.
Ingredients
For the Brownie Layer
- 1 bag TruEats gluten free brownie mix
- 1 large egg
- ½ cup avocado oil
- ¾ cup water or brewed coffee coffee recommended for stronger chocolate flavor
- 1 scoop chocolate protein powder
For the Cookie Layer
- 1 batch scoopable protein monster cookie dough see recipe for full ingredients
Instructions
- Preheat your oven to 350F.
- Prepare the cookie layer. Make the scoopable protein monster cookie dough according to the recipe. Set aside.
- Prepare the brownie batter. In a medium bowl, whisk together the large egg, avocado oil, and water or coffee. Add the TruEats brownie mix and one scoop of Equip chocolate protein powder. Stir until the dry ingredients are fully incorporated and no dry pockets remain. Do not overmix.
- Layer the skillet. Lightly grease an 8 to 12-inch cast iron skillet. Scoop the cookie dough into the skillet first and spread it into an even layer using the back of a spatula or your hands. Then pour the prepared brownie batter directly on top of the cookie layer.
- Bake for 20 to 25 minutes, until the top of the brownie layer is set but the center is still soft when you gently press it. You want that lava cake center, not a fully baked-through brownie. Start checking at 20 minutes.
- Let it rest for 5 minutes, then scoop straight from the skillet into bowls. Top with a big scoop of dairy-free vanilla protein ice cream and serve immediately.
Notes
Expert Tips
Do not skip the rest time. Even 5 minutes out of the oven makes a difference. The brookie will hold its layers better when scooped and the center will settle into that perfect fudgy texture. Use coffee in the brownie batter if you can. It does not add a coffee flavor, it just makes the chocolate deeper and richer. This is one of those small tweaks that makes a big difference in the final chocolate flavor. Room temperature egg is best. A room temperature egg blends more smoothly into the brownie batter and helps create a more even texture throughout. Pull it out of the fridge when you start gathering your ingredients. Cast iron is the right pan for this. A cast-iron skillet distributes heat evenly throughout the protein brownie skillet and gives you those slightly crisp edges with a soft, gooey center. You can use a standard oven-safe skillet if you do not have cast iron, but the results are best in a cast iron skillet. Do not overbake. The top should look just set and the center should still have a slight jiggle when you pull it. The brookie will continue to cook slightly from residual heat. Overbaking is the fastest way to lose that lava cake texture. Can I make this vegan? You sure can! Swap in your favorite vegan protein powder, a flax egg and follow the package instructions to make vegan skillet brownies for the top layer. Some people use unsweetened applesauce as an egg replacer, but I have not tested that in this recipe.Serving Ideas
This skillet protein brownie is best served warm, straight from the cast-iron skillet, scooped into bowls. Here is how I like to serve it: With vanilla protein ice cream. My dairy-free vanilla protein ice cream made in the Ninja Creami melts into the warm brookie and makes this the perfect high protein dessert. It also makes this a genuinely free vanilla ice cream option if you make it dairy-free. As a shareable treat. This skillet serves 6 and it is the kind of dessert you bring to the table and let people scoop themselves. It is a natural conversation starter and the kind of thing people genuinely get excited about. With a drizzle of almond butter. If you want to lean into that chocolate-nut butter combination, a thin drizzle of warm almond butter over the top right before serving is really good.Storage
This brookie is best eaten warm on the day it is made. If you have leftovers, let it cool completely and store it covered tightly at room temperature or in a tight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 to 45 seconds until warm and soft again. Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!