Easy Gluten Free Protein Skillet Brookie Recipe

Name: Easy Gluten Free Protein Skillet Brookie Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: RISE Brewing Co. Coffee, Dairy Free, Nitro Cold Brew, Original Black; Shamrock Farms Protein Shake, Chocolate; Chosen Foods 100% Pure Avocado Oil; Betty Crocker Dark Chocolate Brownie Mix, Family Size; Crunch Easter Flatback Egg; Betty Crocker REESE'S PIECES Cookie Mix

Serves 6

10 mins prep

20 mins cook

30 mins total

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.

0 servings

For the Brownie Layer

bag TruEats gluten free brownie mix

large egg

cupavocado oil

cupwater or brewed coffeecoffee recommended for stronger chocolate flavor

scoop chocolate protein powder

For the Cookie Layer

1 batch scoopable protein monster cookie doughsee recipe for full ingredients

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Preheat your oven to 350F.
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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.